Name: Fluffy egg white cream recipe
Prep time: 100 min
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: A pinch of citric acid; 70ml of water; 250g of granulated sugar; 3 egg whites

Fluffy egg white cream recipe

Fluffy egg white cream recipe

Easy to prepare
4 serving
100 minutes

Tomáš, 22. 12. 2025

For 4 serving

Ingredients

A pinch of citric acid
70ml of water
250g of granulated sugar
3 egg whites

Preparation procedure

Carefully separate the whites from the yolks, avoiding even the smallest speck of yolk in the whites.
In a saucepan, pour water over the sugar to create a syrup.
Stir over high heat to dissolve the sugar.
When the mixture begins to boil, reduce the heat to almost minimum, but the syrup must continue to simmer.
Stir over high heat to dissolve the sugar.
When the mixture begins to boil, reduce the heat to almost minimum, but the syrup must continue to simmer.
The syrup from 250g of sugar cooks for about 10 minutes (on the lowest heat).
When small bubbles start forming in the syrup, test whether it's ready – drop a little bit into prepared cold water.
If the syrup does not spread and you can form soft balls from it, it's ready.Now add citric acid crystals to the syrup and stir well.
Meanwhile, while the syrup is cooking, whip the egg whites into a thick foam so that it doesn't fall off the beaters or fall out when the bowl is inverted.
While whipping the egg whites, slowly add the warm syrup freshly taken off the heat into them.
Pour it in a thin stream and try to get as close to the edge as possible so that it mixes immediately with the whites.
When all the syrup has been poured, the bowl needs to start cooling. In winter you can place it by a slightly open window; in summer use a fan directed at the cream.
IMPORTANT: keep whipping the cream while it cools; it will take about 15–20 minutes until completely cooled. You'll know it's ready when it doesn't fall off the spoon when inverted and you can't easily shake it off the beaters.