I have so much egg whites left over after making layer cake and I think it is the best time for me to try to make some some recipe using this. So meringue is the best thing to try first. I adapt this recipe from Joy of Baking and works very well on my first attempt . We can serve meringue with cream or other filling or use it as the main ingredient for Eaton mess.
Sehabis membuat kue lapis legit, banyak putih telur tersisa. Ini kesempatan untuk belajar resep yang menggunakan putih telur. Meringue adalah pilihan pertama. Resep ini saya adaptasi dari Joy of Baking dan berhasil dengan baik. Meringue dapat kita makan begitu saja, disajikan dengan krim atau di buat Eaton mess.
Simpan meringue dalam wadah yang tertutup rapat agar tetap renyah, apalagi di Indonesia yang kelembabannya cukup tinggi.
Ingredients / bahan-bahan
90 gr egg whites (or from 3 large eggs )
90 gr putih telur ( atau dari 3 telur )
150 gr caster sugar (if you don't have caster sugar simply take granulated white sugar and process it for about 20 seconds in a food processor)
150 gr gula caster ( atau kalau tidak punya, blender gula selama kira-kira 20 detik )
1/2 tsp vanilla
1/2 sdt vanili
1/4 tsp cream of tartar
1/4 sdt cream of tartar
Preparations / cara membuat
Preheat oven to 95 C and place the rack in the center of the oven.
Panaskan oven ke 95 C dan letakkan rak di tengah oven
Line a baking sheet with parchment paper
Alasi loyang dengan kertas roti.
You can form the meringue with a pastry bag fitted with plain tip or star
Untuk membentuk meringue gunakan plastik dengan ujung polos atau bintang
In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until
foamy.
Kocok putih telur dengan kecepatan rendah - sedang sampai berbuih.
Add the cream of tartar and continue to beat the whites until they hold soft peaks.
Tambahkan cream of tartar dan lanjutkan kocok telur sampai setenga kaku.
Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very
stiff peaks.
Tambahkan gula sedikit demi sediki dan lanjutkan kocok dengan kecepatan sedang- tinggi sampai
kaku
Make sure the sugar is fully dissolve, you can test it by rubbing a little between your thumb and index finger
until it feels smooth.
Pastikan gula benar-benar larut, dapat ditest dengan merasakan adonan diatara jari kita sampai
terasa halus.
Before placing the meringue on the sheet, place a little of the meringue on the underside of each corner of the
parchment paper to prevent the paper from sliding.
Sebelum meletakkan merang dalam loyang, ambil sedikit meringue diujung bawah kertas roti agar
melekat pada loyang dan tidak bergeser.
Size and shape the meringue to your own choice. I make 4 cm round meringue using star tip.
Bentuk dan ukuran merang terserah anda. Saya membuat meringue bulat berukuran 4 cm dengah
cetakan (ujung bintang)
Bake the meringues for approximately 90 - 105 minutes, rotating the baking tray from front to back (about half way through) to ensure even baking.
Panggang meringue kira-kira 90 - 100 menit tergantung ukuran meringue dan oven anda,
setengah jalan putar loyang agar mendapat panas merata.
The meringues are done when they are pale in color and fairly crisp. The meringues will release easily from the parchment paper
Meringue masak, jika warna agak kekuningan dan kelihatan crispy. Meringue mudah dilepas dari kertas roti
Makes about 28 - 30 meringues
Akan menjadi 28 - 30 meringues
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