Light and Fluffy Meringue Cream Recipe

In a mixing bowl, whip the *egg whites* with a *pinch of salt* using a mixer on medium speed. Continue mixing until you achieve soft peaks, which should take about 5 minutes.

Be careful not to overbeat the egg whites at this stage; the goal is to have them fluffy yet not too stiff.

Meanwhile, in a saucepan, combine the *sugar* and *water* and heat it over medium heat until it reaches *110 degrees Celsius (230 degrees Fahrenheit)*. Once it reaches this temperature, add the *citric acid* and continue boiling until it reaches *120 degrees Celsius (248 degrees Fahrenheit)*.

After reaching the desired temperature, add the soaked *agar-agar* with *corn syrup* to the mixture and boil for an additional 30 seconds. Your syrup is now ready!

With the mixer still running, slowly pour the hot syrup into the whipped egg whites in a *thin stream*. Make sure to increase the mixer speed to high right after you start pouring.

This process ensures that the syrup is evenly incorporated into the egg whites, creating a stable meringue cream.

Continue to beat the mixture for 7 to 10 minutes or until you reach very stiff peaks. The meringue should become so thick that it wraps around the whisk with ease.

When ready, transfer the meringue cream into a piping bag fitted with your choice of nozzle; I recommend using a 1G nozzle for beautiful swirls.

Pipe the cream into small peaks or any shape you desire onto a baking sheet lined with parchment paper. If desired, you can use a kitchen torch to slightly toast the tops for added flavor.

For best results, refrigerate the cream for up to 2 days to develop a taste reminiscent of classic Soviet-style creams.