'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }
Enough for 3 dozen
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }The meringues should dry out overnight and may be stored for up to a week in an airtight container.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }• 4 egg whites
• 250 g (1 c) caster sugar
• 1 x 100g slice dark chocolate
• 1 x 100g slice white chocolate
• 10 ml (2 t) cocoa
Preheat the oven to its lowest setting. Line a baking tray with baking paper.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }1 Beat the egg whites with an electric mixer until soft peaks form. Add the sugar a little at a time and constantly whisk. Whisk until the sugar is dissolved and the mixture is thick and glossy.
2 Spoon the egg white mixture into a piping bag with a 1 cm round nozzle. Spray different size cups (from 2 to 5 cm in diameter) to form the top of the mushrooms. Put your fingertips in water and smoothen the top of the cups. Form the stems on the baking sheet. Make sure you have a stem for each cup.
3 Allow to dry out overnight or for at least six hours in the oven.
4 Chop the dark chocolate finely and melt on the defrost setting of the microwave. Grease the bottom of each meringue circle with the chocolate – use a pallet knife or a knife with a rounded tip. Set aside until the chocolate is set.
5 Meanwhile, melt the white chocolate and spread the cups with a thin layer of dark chocolate. Set aside until the white chocolate is almost set. Use a toothpick to draw fine lines from the centre to the outside of the cups to look like the underside of a mushroom.
6 Use a vegetable knife and make a hole in each meringue cup. Dip the tip of the stem in the rest of the white chocolate and fit into the hole. Sift with a little cocoa serve.
Griep is winter se lewenslange vennoot. Sodra die koue tref, kan jy maar seker wees…
Die aktrise Elsje Slabbert, alom bekend vir haar rol as Carina Rautenbach in die destydse…
Bak vir ’n slag die heerlikste sjokoladekoek! Hier is ons 5 gunsteling-resepte vir sjokoladekoek.
Moenie hierdie 5 mites oor olyfolie glo nie: Ingevoerde olyfolie is beter as Suid-Afrikaanse olyfolie…
Gebakte vis in geurige tamatiesous Lees ook: RESEP: Armand Aucamp se witvis met vanieljesous van Tahiti…
Hierdie lekker resep vir tamatiesop is ideaal vir ’n vinnige aandete in die middel van…
Hierdie webwerf gebruik koekies.