Meingue is eerste op die lys. Die resepte is in Engels en ek gaan dit so los netnou maak ek ‘n blaps met die vertaling.
Daar is drie soorte meringue’s nl Franse Meringue, Italiaanse Meringue en laaste Swiss Meringue. Die maklikste en eenvoudigste is die Franse Meringue. Ons gaan hom gebruik.French Meringue
Make 300g or 20 individuel meringues
4 egg whites
250 g caster sugar
Beat the egg whites until they form stiff peaks.
Sprinkle on a little sugar and beat well.
Continue to add small quantities of sugar, beating well after each addition, until all the sugar has been added and the mixture holds stiff peaks.
Bake at 120 º C for three hours.
Butter Cream
(600g buttercream)
5 egg yolks
125 g sugar
10 cl water
250 g butter softened
To flavour the buttercream you can add strong black coffee liqure lemon juice vanilje 90 g melted choclate or anything you desire
Wisks the egg yolks until they are thick and foamy and light in calour.
Over meduim heat,dissolve the sugar in the water and cook the surub to the thread stage.
pour the hot syrup into the wisked egg yolks in a thin stream,beating all the time and continue to beat until the mixture is cool . It will be pale,thick and fluffy
Cream the butter in a bowl with a wooden spoon then stir in the egg mixture and beat it with the wooden spoon until all the egg is incorporated and the buttercream is smooth,light in texture and shiny Stir in the flafouring.
(Ek klits die eirgeel en suiker met ‘n elektriese klitser) Buttercream kan tot 1 week in yskas geberg word voor gebruik.
Volg die foto’ om die meringue te voltooi.
