Here is a recipe that will help you achieving dessert, meringue, snack, candy, marshmallow.
Using a thermometer is not a luxury but mandatory.
If you follow this recipe it should give you satisfaction. if not I will be more than happy to guide through it.
MASS 1: 325 G CASTER SUGAR , 85 G WATER
Mass 2: 200 G EGG WHITE, 75 G CASTERSUGAR
The two steps must be done simultaneously.
Whisk egg whites to very gradually until stiff
with sugar mass 2. Wait until you get the foam mixture before adding the sugar
Cook the sugar and water mass 1-116 degrees. especially not to mix the two ingredients but it is possible to move the pan to help dissolve the sugar.
Heat sugar and water from mass 1 to 116 degrees. Do not mix the two ingredients but it is possible to move the pan to help dissolve the sugar.
Once you reach the right temperature lower the speed of your electric whisk and add the syrup in the center next to the whisk.
Then increase the speed of the robot so that the meringue cools down.
It should reach about 40 degrees.
It will take quite a long time, be patient because it is worth it.
This meringue is not so sweet and a perfect thick consistency to make beautiful decors like the picture above.