Serves 20
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }• 4 egg whites
• 200 g caster sugar
Orange ganache:
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }• 100g dark chocolate
• 60 ml (¼ c) cream
• 30 ml (2 tbsp.) orange liqueur
Preheat the oven to a low heat. Line a baking tray with baking paper.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }1 MERINGUE: Beat the egg whites until stiff peaks form. Add the sugar a little at a time and constantly beat until it is thick and shiny.
2 Spoon into a piping bag fitted with a 1cm nozzle and spray in small circles on a prepared baking sheet. Dry in the oven for 4-6 hours.
3 Ganache: Melt the chocolate, cream and liqueur together in a small saucepan. Let cool slightly.
4 Spread one side of a meringue with the ganache and paste another meringue to it. Serve with espresso.
Nare bedmaats: Raad vir stofmyte deur Anet Schoeman. Hooffoto: iStock/fongleon356 As jy volgende keer tussen…
Sensitiwiteit is nie ’n swakheid of iets wat reggemaak moet word nie. Dis iets wat…
Soms is dit moeilik om die ouer van ’n troeteldier te wees, veral wanneer dit…
Die passievolle kos-entoesias Yolani Abrahams (32) is saam met Herman Lensing een van die beoordelaars…
Vanaf 30 Mei tot 1 Junie, vind dié ekspo plaas by Idlewild Country Estate, net…
Ons kyk hoej jy, as vernuftige tuissjef, heerlike smake met minder sout kan optower én…
Hierdie webwerf gebruik koekies.