PERFECT MERINGUE

PERFECT MERINGUE
For the meringue
5 xlarge egg whites at room temperature
¾ cup castor sugar
½ teaspoon cream of tartar
1 teaspoon cornflour MAIZENA
Make the meringue
Bring 3 cm of water to a simmer in a pot that will hold a bowl without letting it touch the water.
Reduce the heat to low (I switch it off).

Put the egg whites in the bowl off the heat and whisk preferably with a balloon whisk while adding the sugar about 2 Tablespoons at a time, whisking for about 10 seconds between additions. The secret is to dissolve the sugar in the egg white.

Put the bowl over the pot with the hot water and whisk gently but constantly (you are not trying to incorporate air, you just want to keep the egg whites moving so they don’t cook) until the white is warm to the touch (it should feel as warm as a babies bottle) this can take 2 – 4 minutes, rub the whites between your fingertips – you should feel no grit between your fingers. (suiker moet 100% opgelos wees)

When the sugar is totally dissolved pour egg whites into mixing bowl and add the cream of tartar and cornflour Maizena beat with an electric whisk, gradually increasing the speed from low to medium high for the course of 4-6 minutes. The egg whites must be thick; glossy with medium-firm peaks (they should hold their shape but curl at their tips.

foto: Sharon Gien-Cambier 

Bron: Maria Liebenberg