Eine wunderbare Idee, Baiser mit frischem Ingwer zu aromatisieren. Aber 90-120 Minuten bei 200 °C – das scheint mir zu lang, zu heiß. Bei mir haben 30 Minuten bei 140 °C (mittelgroße Baiser) ausgereicht. Annick
ORIGINALREZEPT von Anna Brones: Ginger Meringue – Ingefärsmaränger
Makes about 15 large or 30 small meringues
Swedish cuisine definitely imported some old European favorites, and meringues are one of them. This recipe with the addition of ginger is delicious by itself or with whipped cream and strawberries – a good alternative to a strawberry cake. Meringues are often served as part of marängsviss, meringues covered in whipped cream and drizzled in chocolate sauce.
3 egg whites, room temperature
¾ cup (148 g) natural cane sugar
1 teaspoon grated peeled fresh ginger
1. Preheat the oven to 200°F (95°C). Line a baking sheet with a silicone baking mat or parchment paper.
2. Wipe the inside of a grease-free bowl, preferably stainless steel, with the slice of lemon. Whisk the egg whites in the bowl, ideally with an electric mixer, until white and soft peaks have formed, about 2 minutes. Add the sugar little by little, whisking continuously until the mixture is glossy and stiff peaks form, 5 to 10 minutes. If you turn the bowl upside down, the egg whites should hold. Add the ginger and whisk a bit more.
3. Using a tablespoon, place the meringue batter in spoonfuls on the baking sheet, about 1 tablespoonful for small meringues and 2 tablespoonfuls for large. You can also pipe out the meringues into shapes using a pastry bag.
4. Bake for 1 hour for small meringues or 2 hours for large. When they are done, they should be crisp on the outside and sound hollow. Turn off the oven and leave the meringues in the oven to cool.
Meringues should be stored in an airtight container and will keep for a few weeks.
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Veröffentlicht im Februar 2016