Fluffy Egg White Cream for Waffle Rolls

Airy cream for crispy wafer rolls. There are many creams for wafer tubes, as well as recipes for dough for tubes. Since I needed yolks for another recipe and had some whites left over, I chose this recipe.
cook time: 30 min
Miles Denholm
Fluffy Egg White Cream for Waffle Rolls

Nutrition Facts (per serving)

224
Calories
54g
Carbs
2g
Protein

Ingredients (12 portions)

Basic:

Sugar 250 g
Water 110 ml
Egg whites 3 pc
Lemon acid 0.5 tsp

Recipe instructions

Step 1

Step 1
Here is the entire simple set of necessary products for our wonderful cream. Citric acid, if absolutely necessary, can be replaced with 1 tsp. lemon juice

Step 2

Step 2
First of all, wash the eggs thoroughly and separate the yolks from the whites.

Step 3

Step 3
Beat the whites thoroughly until stiff peaks form. It took me about seven minutes. It is very important that the dishes are clean (no traces of grease) and dry. Start beating at the lowest speed, gradually increasing to maximum.

Step 4

Step 4
Pour sugar into a saucepan.

Step 5

Step 5
Fill with water and mix.

Step 6

Step 6
Cook the syrup. Once boiling, let it simmer for 5-7 minutes to thicken slightly.

Step 7

Step 7
Beat the whites again. And, without ceasing to beat, pour in the hot syrup in a thin stream.

Step 8

Step 8
Add citric acid and beat until the desired consistency is obtained. I beat for 15 minutes

Step 9

Step 9
Since we will use the cream to fill the tubes, no fixative is required. Cool the cream, and if necessary, beat the already cooled cream again. This portion was enough for me to make 36 small tubes 15 cm long.

Additional rubrics

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