I needed 2 egg yolks for the cream sauce with ham, now 2 egg whites are sitting in my fridge.
Desserts are a good way to get rid of these. And 2 egg whites are just enough to make a decent amount of meringues.
I tried to get a bit more taste and color in them. But the sprinkle with Dragonfruit Macha powder was not enough to get one or both of them. In the end it was more important for me to have real blobs of baked goodies for further use done.
Meringues take a long timd to dry, but stay a bit soft in the middle. There are so many baking options depending on time or temperature. This time I took the route: Long and Slow.
Recipe for 10:
2 large egg whites
100 g sugar
Pinch of salt
a few drops of lemon juice
Dragenfruit powder
Preheat the oven 90 C fan.
Use a bit of the lemon first to wipe out your bowl and the whisks. No fat particles allowed in the bowl.
Beat the egg whites with salt to soft peaks. Add the sugar, fruit powder and lemon juice and beat until glossy.
Either use a piping bag or two spoons and baking paper.
Bake for 2 hours, open the oven 10 cm and let the Meringues cool down inside. Store in an airtight container.
No comments:
Post a Comment