Basic meringue recipe
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }Enough for a medium-sized pavlova. I usually double the recipe to make a nice big pavlova for 8-10 people.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }200 g sugar
4 egg whites
pinch of salt
pinch of cream of tartar
1 Preheat the oven to 110 ° C. Line a baking tray with baking paper.
2 Whisk the salt, cream of tartar and egg whites with an electric mixer to stiff peaks.
3 Pour in 45 ml (3 tbsp) of sugar and beat for about 1-2 minutes until the egg whites are gleaming white and forms stiff peaks.
4 Add the remaining sugar slowly, beating constantly until it is mixed. The egg whites should be thick and glossy with stiff peaks.
5 Scoop spoonfuls of the meringue in the center of the baking sheet. Form a large puffed circle with a slight dent in the middle with the back of a spoon.
6 Bake for 1-1 hours until the meringue is crisp and cooked through, but not discolored.
7 If it is too soft if you gently touch it with your fingertips you can turn the heat to 60 ° C and bake another half hour.
8 Switch off the oven and dry further in the hot oven until dry and crisp.
9 Let cool completely on a cooling rack.
10 Store meringues in an airtight container. Sprinkle a thin layer of sugar and line with baking paper.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }
Berry syrup and meringue cups
Serves 6
This is a nice dessert combined with any fruit. Nectarines and peaches will work well.
1 basic meringue mixture
500 g frozen mixed berries
250 ml (1 c) sugar
juice of ½ lemon
double thick cream for serving
1 Preheat the oven to 110 ° C.
2 Cook the frozen berries, sugar and lemon juice in a saucepan until it forms a syrup. Allow to cool.
3 Prepare 1 quantity basic meringue mixture.
4 Spoon the berry syrup into small ramekins or cup cake paper cups.
5 Spoon a large spoonful of meringue on each of the berry cups and bake for 20-25 minutes until the meringue is cooked and crisp, but not colored.
6 Serve with double thick cream
In die 11de episode van Kokkedoor Vuur & Vlam, kykNET se spannende koswerklikheidsreeks, word die…
Die verandering van somer na herfs beteken dat somer-beddegoed deeglik gestoor moet word tot die…
Deur Jade Rhode As jy opgemerk het dat jou foon doodgaan na 'n kort…
Vraag Moet ek my my grimeerkwassies was, en hoe gereeld? - Tirsa van Staden Lees…
Showmax se gewilde werklikheidsreeks, The Mommy Club: Van die Hoofstad bied ’n vars, maar soms…
Hierdie webwerf gebruik koekies.