meringue – My Whisk and I

Rose-Meringue Discs

July 15, 2023May 29, 2023by Karen ClaassenLeave a Comment

3 egg whites
190ml caster sugar
7,5ml rose water
rose petals

Preheat your oven to 120℃ and line two baking sheets with baking paper.
Trace circles with an 8cm diameter on the baking paper and then flip the baking paper over on the tray.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites to soft peaks.
Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful.
Whisk for 5 minutes or until you have a very stiff, glossy mixture.
Drizzle over the rose water and fold in with a spatula.
Spoon the meringue mixture into a piping bag fitted with a 5mm nozzle.
Pipe the meringue on the inside perimeter of each circle.
Now spread the meringue from the outside of the circle to its centre, forming an even disc.
Bake in the oven for 1 hour 15 minutes. Turn off the oven but do not open the door for another hour.
Carefully remove the discs from the baking paper.
Wet your finger, touch a rose petal and then stick the petal on the disc.
Serve the meringue discs with a cup of mint tea or use as a decoration for a dessert.

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Chocolate-Dipped Meringue

May 30, 2023May 29, 2023by Karen ClaassenLeave a Comment

3 egg whites
190ml caster sugar
7,5ml vanilla
2 x 80g chocolate bars
150g nuts, chopped

Preheat your oven to 120℃ and line two baking sheets with baking paper.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites to soft peaks.
Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful.
Whisk for 5 minutes or until you have a very stiff, glossy mixture.
Drizzle over the vanilla and fold in with a spatula.
Spoon the meringue mixture into a piping bag fitted with a 1cm nozzle.
Pipe dollops of the meringue, spread about 4cm apart, on the two prepared baking trays.
Bake in the oven for 1 hour 15 minutes. Turn the oven off but do not open the door for an hour.
Remove the meringues and allow to cool completely.
Break up the chocolate and melt in a heatproof bowl set over a saucepan of simmering water.
Dip a meringue in the chocolate and then roll it in the chopped nuts.
Set aside for the chocolate to cool down and set.

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French Meringue

September 20, 2022September 17, 2022by Karen ClaassenLeave a Comment

4 egg whites
a pinch of cream of tartar
220g caster sugar
food colouring

Preheat your oven to 140℃ and line a large baking sheet with baking paper.
Add the egg whites to a clean large mixing bowl.
Sprinkle the cream of tartar over and start beating the whites with electric beater on medium speed.
Once you have a soft peak you can start adding a teaspoonful of sugar to the whites, while beating continuously.
Incorporate the sugar before adding another teaspoonful of sugar. (If you want to be technical, you should have 30 second intervals in between adding, whisking and more sugar!)
Beat the mixture until all the sugar is incorporated and it is stiff and glossy.
Add a few drops of food colouring and gently fold through.
Scoop the meringue into a piping bag and pipe 2cm diameter circles onto the prepared baking sheet.
Bake in the oven for 1 hour 15 minutes.
Switch off the oven but do not open it. Stand the meringues in the oven for 30 minutes.
Remove and cool completely.
Store in an airtight container at room temperature.