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Schuimpjes (merengue) 3 December 2009

Posted by uggclogs in Baking, Happiness, Life.
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If you read yesterday’s post, you will have maybe asked yourself – is it true, do they really love sugar enough to mix it with cream and flavour only, then eat it?

Well, my, do I have a treat for you. Without further ado, here is another classic Dutch Sinterklaas treat.

Schuimpjes (lit. little foamies)

Ingredients:
Eggs
Icing sugar

Method:
– Clean a bowl and the beaters with vinegar. Why? Because grease is the death of the merengue. It will not stiffen if there is any grease in it.
– Separate the egg white from the yolk. Again, the yolk has grease in it, so make sure there is no leakage.
– Use about 125 grams of icing sugar per egg white.
– Beat the egg white until stiff, then add the sugar slowly while you continue beating. The sugar will help suspend the egg, so it will keep it’s shape.
– The mixture must be stiff enough to turn the bowl upside down without it falling out.
– Place scoops of the mixture on baking paper.
– Place tray in oven. You don’t really bake merengue, you dry it.
– Leave in oven at just under 100 C for 2 hours. If you can, leave the oven door open just a tad.
– Cool. Enjoy!

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