Your Recipe Blog

SUURLEMOENTERT MET “ITALIAN MERINGUE”

SUURLEMOENTERT MET “ITALIAN MERINGUE”

Ons het hierdie enkel porsies die dag voor die tyd gemaak, hulle vervoer en hulle meringue het pragtig gehou.  Die foto is op die dag van die troue geneem, maw ‘n dag later.
Erin McDowell se resep, die beste is om haar video op u-tube te kyk. Regtig die beste Italiaanse meringue.

  • Kors:
  • 1 pak Tennisbeskuitjies, fyngemaakte
  • 125 g botter, gesmelt
  • Vulsel:
  • 2 blikke kondensmelk
  • 4 eiergele
  • 500 ml suurlemoensap
  • 2 suurlemoene se skil (zest)
  • Italian meringue:
  • 4 large (142 g) egg whites
  • ¼ teaspoon cream of tartar
  • 1  ¾ cups (340 g) granulated sugar
  • ¾ cup (170 g) water
  • vanilla extract, or other flavoring, optional

Meng die beskuitjiekrummels en botter  en druk vas in die tertbord of onder in die botteltjies.
Klits vulsel bestanddele saam. Voeg suurlemoensap by na smaak.
Skep in tertkors of botteltjies.
Bak vir 10 minute by 160° C.

Italian Meringue:
Place the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whip attachment.
In a medium pot, combine the sugar and water and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, but once it does, stop stirring (agitating the boiling sugar can cause it to crystallize). If any sugar crystals are visible on the sides of the pot, use a pastry brush dipped in cool water to brush them away/dissolve them. Continue to cook until the mixture read 230°F (110°C) on a thermometer.
When the temperature reaches (110°C) 230°F, start whipping the egg whites on medium speed—the goal is to get it frothy by the time the sugar syrup reaches (115°C) 240°F.
When the sugar syrup reaches (115°C) 240°F, raise the mixer speed to high, and gently pour the hot sugar syrup into the mixer—try to pour near the side of the bowl so that it slides down into the mixture—if you hit the whip, it flings the sugar around in the bowl and it doesn’t all get incorporated/can harden. Once all the syrup is incorporated, continue to whip until the meringue holds desired peaks (about 4 to 5 minutes for soft, 5 to 7 minutes for medium, 8 to 9 minutes for stiff). Add the vanilla (or other flavoring, if using) towards the end of mixing.
Arrange meringue decoratively over the tart and brown with a torch or in the oven.

Resepte geplaas en getoets deur Ria Gericke
Foto:  Ria Gericke

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5