Chanced upon a baking website recently, The Oven Mitt, and I absolutely love every single item on the blog. It has been listed as one of my favourite baking blogs ever since and I've decided to give the simplest baking recipe a try. As compared to cooking, I've had less success rates at baking and this recipe has lower failure rates. I'm not too sure how long meringues are supposed to be baked and I tend to use estimation when it comes to cooking and baking so this is the perfect recipe! If the meringues are burnt, at least it will taste like caramelized meringues.
Ingredients:
3 regular eggs
1/2 cup brown sugar (can be adjusted to suitable levels)
1/2 teaspoon vanilla extract (vanilla essence can be used as a substitute)
a pinch of salt
parchment paper
According to the blog, this can make about 2 dozens meringues but I had slightly more than 2 trays of meringues. You can probably adjust the amount of ingredients, especially the brown sugar. My family felt that the meringues were a little too sweet.
To start, preheat your oven to 225F. I preheated mine to 100 degrees celsius. Line the oven trays with parchment paper.
According to the blog, this can make about 2 dozens meringues but I had slightly more than 2 trays of meringues. You can probably adjust the amount of ingredients, especially the brown sugar. My family felt that the meringues were a little too sweet.
To start, preheat your oven to 225F. I preheated mine to 100 degrees celsius. Line the oven trays with parchment paper.
Separate the egg whites from the yolks. Only the egg whites are needed.
Mix the egg whites with the salt in a mixing bowl before using an electric mixer on high speed until the egg white start to form soft peaks.
It will look something like that.
With the electric mixer still on high speed, mix in the brown sugar slowly. Continue blending until the mixture is shiny and stiff. Add in the vanilla extract and blend a little longer.
At this stage, the mixture is between liquid and solid form (it wouldn't drip from a spoon).
When this is achieved, transfer the mixture into a piping bag. You can use the common household plastic bag and simply cut a hole in the corner.
Pipe the mixture onto the parchment papers in any shape you want.
It is possible to line them as close to one another as they do not expand when baked.
Leave the meringues to bake in the oven for about 45 minutes.
To test if the meringue is ready, use a spoon or fork to touch the sides. If the mixture has hardened, the meringue is ready.
Once the meringues are ready, leave them to cool with the oven door ajar.
Do not leave them out for too long as Singapore's humid weather will turn them soggy.
Place them in air tight containers and they are ready to be served!
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