MERINGUE CUSTARD SNOWBALLS

Ingredients

Meringue Custard

65 grams (2.30 ounces) egg whites
135 grams (4.75 ounces) sugar
7 grams (0.25 ounces) agar
40 grams (1.40 ounces) water
0.4 teaspoons (0.08 teaspoons) lemon acid
Flavoring or vanillin, to taste

Equipment

Electric Mixer
An electric mixer is essential for whipping the egg whites to stiff peaks. If you're using a high-power mixer, moderate speed will do; for lower-power mixers, go full speed ahead!
Saucepan
A heavy-bottomed saucepan works best for boiling the syrup to ensure even heating and prevent burning.
Digital Thermometer
Ensuring precise temperatures is key for syrup making. A digital thermometer helps you get it right every time.
Pastry Bag with Round Nozzle
For perfectly shaped meringue balls, a pastry bag with a round nozzle is perfect.
Cake-Pops Molds
These molds help in shaping the meringue into perfect balls. Grease them lightly and dust with cornstarch for the best results.

Instructions

Step 1

Just look at this beauty! These meringue custard balls will be the perfect decoration for your New Year's candy bar. Delicious, soft snowballs made of meringue custard - Enjoy!

Step 2

You will need: 65 grams (2.30 ounces) egg whites, 135 grams (4.75 ounces) sugar, 7 grams (0.25 ounces) agar, 40 grams (1.40 ounces) water, 0.4 teaspoons (0.08 teaspoons) lemon acid, and flavoring or vanillin to taste.

Step 3

1. Degrease your kitchen tools. Pour all the egg whites into a mixing bowl and whip them for 6 minutes. If the mixer is powerful, use medium speed; if not, use high speed.

Step 4

2. Add the lemon acid to the egg whites. This helps stabilize the meringue and brightens the flavor.

Step 5

3. In a saucepan, bring the syrup to a boil by adding sugar, water, agar, and vanillin or flavoring. Boil the syrup until it reaches 110°C (230°F). A kitchen thermometer is essential for accuracy.

Step 6

4. Gradually pour the hot syrup into the whipped egg whites in a thin stream while continuing to whip. Whip until the custard starts gathering in a ball on the whisk and forms voids in the bowl.

Step 7

5. Your meringue custard is now ready. Transfer it to a pastry bag fitted with a round nozzle.

Step 8

6. Grease the inside of cake-pops molds (or hemispheres, hearts, etc.) lightly with flavorless vegetable oil using a brush. Then, sprinkle with corn starch. This step prevents sticking and helps to easily release the meringue shapes.

Step 9

7. Fill the molds with the custard through the hole. The custard will immediately take on a ball shape and can be handled right after depositing. Allow the balls to stabilize for an hour before decorating your cakes with them. Patience is key here; letting them set properly will give you the best texture.

Step 10

Isn’t it great?

Servings

Get creative with serving your meringue custard snowballs! Picture them dusted with glittering edible silver powder, nestled delicately in cupcake liners for an elegant touch. If you’re planning a themed event, color the meringue to match and serve them as part of a larger dessert display, pairing them with mini cupcakes and macarons for a chic spread. To add a whimsical twist, place the snowballs atop frosted cookies or cupcakes – they’ll look like tiny snow-covered mountains. You can also play with textures by serving alongside a silky lemon curd or a tangy raspberry coulis. For a mesmerizing display, consider stacking them in a pyramid or creating a beautiful meringue wreath. Your guests won’t just eat with their eyes—you’ll quickly find these snowballs vanishing from the table!

Variations

For a gluten-free version, simply ensure your corn starch is certified gluten-free. Replacing the egg whites is straightforward for a vegan variation – opt for aquafaba (the liquid from canned chickpeas) as an excellent substitute. Instead of gelatin, use agar as a setting agent, and mix with a touch of lemon juice for stability. Make sure all your flavorings and any added colors are vegan-friendly to keep the joy of this dessert inclusive!

Faq

Why are my egg whites not whipping to stiff peaks?
Ensure all utensils are grease-free and that no yolk contaminates the whites. It is also crucial that the egg whites are at room temperature.
Can I use a hand whisk instead of an electric mixer?
You can, but it will take significantly more effort and time to achieve the required consistency. An electric mixer is highly recommended.
Why did my syrup crystallize?
Crystallization can occur if sugar granules are left on the sides of the saucepan. Use a pastry brush dipped in water to clean any sugar off the sides as it cooks.
How can I ensure my meringue balls hold their shape?
Make sure to whip the meringue until it forms stiff peaks and allow the balls to stabilize thoroughly before handling.
Can I flavor the meringue custard differently?
Absolutely! Extracts like mint, almond, or orange work beautifully. Just be careful with the quantity to avoid thinning out the mixture.
What's the best way to store meringue snowballs?
Store them in an airtight container in a cool, dry place to maintain their texture. Avoid the fridge as it can add moisture and make them sticky.