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BASISRECEPT VOOR SCHUIMGEBAK – 900 GR (8 EIWIT)
300 g eiwit (7/8 eiwit)
300 g basterdsuiker
300 g poedersuiker
1 mespuntje zout
- Giet het eiwit op kamertemperatuur en het zout in een kom.
- Klop het mengsel op tot sneeuw met de draadgarde op de snelheid “5” voor 5 minuten.
- Ga verder op de snelheid “6” en voeg langzaam de basterdsuiker toe.
- Blijf nog 5 minuten opkloppen nadat de laatste dosis is toegevoegt.
- Zet het apparaat uit en verwijder de kom.
- Voeg de poedersuiker door een zeef toe met een spatel die van boven naar beneden bewogen
moet worden.
- Met een spuit of met twee lepels maak de meringue op de ovenplaat bekleed met ovenpapier dat
een beetje met olie of boter is ingevet.
- Bak het vervolgens in de oven die is voorverwarmd op 40/50° C voor enkele uren en laat de
ovendeur enkele centimeters open staan om het vocht eruit te laten komen zodat de meringue
goed opdrogen.
- Voor de kleine stukken zijn 3-4 uur nodig wn voor de grotere meringue zijn 8-10 nodig.
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