Meringue Cups

Disse elegante konfektioner er en perfekt base til påfyldning som vores karameliserede ananas eller varm chokoladesauce.

Kilde: Martha Stewart Living, februar 2003

portioner

ingredienser

1.

Forvarm ovnen til 200 grader. I skålen af en elektrisk mixer udstyret med whisk attachment, kombinere hvide, citronsaft og vanille. Beat på lav hastighed, gradvist stigende til høj, indtil bløde toppe dannes, cirka 1 1/2 minutter.
2.

Stænk sukker over den æggehvide blanding; slå på høj hastighed indtil glatte toppe danner, omkring 3 minutter. Sigt majsstivelse over blanding, og fold til at kombinere.
3.

Brug to suppe skeer, slip bolde af marengs på et pergament-foret bagning ark. Tryk ned på midten af hver bold med en sked for at danne en lille kop.
4.

Bag 1 time. Reducer ovntemperaturen til 175 grader; Fortsæt bagning, indtil udvendigt er tørt og skarpt og indeni er sejt, cirka 1 time mere. Fjern fra ovn; Lad afkøle helt.

Opbevares i en lufttæt beholder ved stuetemperatur op til 1 dag.

Dayton
27.04.2023 @ 05:52

These elegant confections are a perfect base for filling such as our caramelized pineapple or hot chocolate sauce. This recipe is from Martha Stewart Living, February 2003 and makes 8 portions. The ingredients include 6 large egg whites at room temperature, 1 tsp freshly squeezed lemon juice, 1/2 tsp pure vanilla extract, 1 cup superfine sugar, and 1 1/2 tbsp cornstarch. To make the meringues, preheat the oven to 200 degrees Celsius and combine the egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes. Sprinkle sugar over the egg white mixture and beat on high speed until smooth peaks form, about 3 minutes. Sift cornstarch over the mixture and fold to combine. Use two soup spoons to drop balls of meringue onto a parchment-lined baking sheet. Press down on the center of each ball with a spoon to form a small cup. Bake for 1 hour, then reduce the oven temperature to 175 degrees Celsius and continue baking until the outside is dry and crisp and the inside is chewy, about 1 more hour. Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to 1 day.