{"id":6695,"date":"2024-04-15T11:47:04","date_gmt":"2024-04-15T09:47:04","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/jy-kan-meringue-maak\/"},"modified":"2024-04-15T11:47:20","modified_gmt":"2024-04-15T09:47:20","slug":"jy-kan-meringue-maak","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/jy-kan-meringue-maak\/","title":{"rendered":"JY KAN meringue maak"},"content":{"rendered":"
\n

Daar is drie soorte\u00a0meringues<\/span>:<\/p>\n

1. Switsers\/eenvoudig<\/strong>
\nHier word suiker by die eierwit ingeklits. Die suiker word in twee fases by die eierwit gevoeg. Eers word \u2019n bietjie suiker bygevoeg om die eierwit te stabiliseer en dan word die res bygemeng tot die meringue dik en glansend is.<\/p>\n

2. Italiaans
\n<\/strong>\u2019n Warm suikerstroop word by die eierwitte gegooi terwyl jy klits. Die meringue is meer stabiel en word veral in bakkerye gebruik.<\/p>\n

3. Gekookte<\/strong> meringue
\n<\/strong>Die eierwit en suiker word by lae hitte en oor \u2019n dubbelkoker saamgeklits.<\/p>\n

 <\/p>\n<\/div>\n

\n

 <\/p>\n

 <\/p>\n

#rooirosewenk
\n<\/strong>Keer dat meringue taai word: Strooi \u2019n lagie suiker in \u2019n lugdigte houer en voer met bakpapier uit voor jy die meringue insit.<\/p>\n

 <\/p>\n

As jou\u00a0meringue\u00a0flop!<\/span><\/h4>\n

Moenie huil nie. Meringue wat traan, of nie behoorlik krakerig bak nie, is steeds smullekker! Breek dit net in stukkies en pak dit in lagies met lekker goed soos:<\/p>\n

\u2022\u00a0Bessiesorbet of sjokoladeroomys
\n\u2022\u00a0Dubbeldikroom
\n\u2022\u00a0Bessiesous (coulis<\/em>) of karamelsous
\n\u2022 Vars bessies of perskes, vye en nektariens in kwarte gesny<\/p>\n<\/div>\n

\"\"<\/div>\n

Wat\u00a0benodig jy?<\/span><\/h4>\n

Toerusting <\/strong><\/p>\n

\u2022 \u2019n Silwerskoon mengbak, metaal of glas werk die beste. Vermy plastiek, want die vetterigheid keer dat die eierwitte styf word.
\n\u2022 \u2019n Bakplaat met bakpapier uitgevoer. Skep \u2019n bietjie van die meringue op die hoeke van die bakplaat en voer met bakpapier uit. Die meringue is soos gom wat die bakpapier plat hou.
\n\u2022 \u2019n Hand- of elektriese klitser.
\n\u2022 \u2019n Spuitsak en spuitpunt as jy vorms wil spuit.<\/p>\n

Vorm meringues so:<\/span><\/strong><\/p>\n

Vorm meringues met \u2019n groot lepel. Skep hopies van die meringue op \u2019n bakplaat sodat dit soos vryvorm mini-pawlowas lyk. Los plek tussenin oop, want hulle rys nogal.<\/p>\n

\"\"<\/div>\n
\n

Bestanddele<\/strong><\/span><\/p>\n

\u2022 Dit vat langer om koue, vars eiers styf te klop, maar hulle is stabieler as ouer eiers wat by kamertemperatuur geklits word.
\n\u2022 Eierwitte wat gevries was en voor die mengslag ontvries is, werk baie goed.
\n\u2022 \u2019n Knypie sout of kremetart help jou om meer volume in eierwit te klop.
\n\u2022 Kleur- en geurmiddels soos koffiepoeier, kakao of speserye in poeiervorm werk beter.
\n\u2022 Jelkleursel, verkrygbaar by spesialiteits-bakwinkels, werk baie goed om te kleur.<\/p>\n<\/div>\n

\"\"<\/div>\n
\n

Wat is stywepuntstadium?<\/strong><\/span><\/p>\n

\u2022 Meringue moet tot stywepuntstadium geklop word.
\n\u2022 Die eierwit moet dik en glansend wees en \u2019n dik lint vorm wat sy vorm behou.
\n\u2022 As jy die klitser oplig, moet die eierwit vorm behou. Dit sal vanwe\u00eb die suikerinhoud nie heeltemal regop staan soos dro\u00eb eierwit nie.
\n\u2022 Eierwitte wat te min \u00f3f te lank geklits word, sal traan of uitbak en vassit.
\n\u2022 Klammigheid be\u00efnvloed meringue. Moet liefs nie op \u2019n re\u00ebndag probeer bak nie, ook nie langs stomende potte probeer meng nie.<\/p>\n<\/div>\n

\"\"<\/div>\n

 <\/p>\n

\"\"<\/div>\n

of<\/strong><\/span><\/p>\n

\u2022 Vul \u2019n spuitsak met \u2019n sterpunt met die mengsel. Vou die spuitsak oor jou hand sodat jy die meringue lekker diep in die sak kan skep en nie mors nie.
\n\u2022 Draai die sak aan die bokant toe sodat dit nie uitpeul nie en spuit op die bakplaat. Hou die spuitsak regop bo die bakplaat en druk saggies en eweredig. Dit help dat die meringue nie uitspuit nie en sodat die skuimpies ewe groot is.<\/p>\n

 <\/p>\n

Nog blink idees! Probeer hierdie resepte:<\/h4>\n

Meringue-sirkels<\/a><\/span><\/p>\n

Bessiestroop en meringue-bakkies<\/a><\/span><\/p>\n

Grenadella-en-amandel-roulade<\/a><\/span><\/p>\n

\t

<\/div>\r\n\t
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\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t
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JY KAN meringue maak<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t<\/i> Serves:<\/span> Genoeg vir een middelslag-pawlowa.<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/i>\r\n\t\t\t\t\t\t\t\t\tNutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t20 grams fat<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t
\r\n\t\t\t\t\t

Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t
    \r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • Ek verdubbel gewoonlik die resep om \u2019n lekker groot pawlowa vir 8-10 mense te maak.<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \u2022 200 g suiker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \u2022 4 eierwitte<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \u2022 knypie sout<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \u2022 knypie kremetart<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t
    \r\n\t\t\t\t\t

    Instructions<\/h3>\r\n\t\t\t\t\t
    \n

    Basiese meringue-resep<\/h4>\n<\/div>\n
    \n

    1 Voorverhit die oond tot 110 \u00b0C. Voer \u2019n bakplaat met bakpapier uit.
    \n2 Klits die sout, kremetart en eierwitte met \u2019n elektriese klitser of in \u2019n staanmenger tot stywepuntstadium.
    \n3 Gooi 45 ml (3 e) van die suiker by en klop vir sowat 1-2 min. tot die eierwitte glansend wit is en weer punte maak.
    \n4 Gooi die res van die suiker stadig by en klits deurentyd tot die suiker goed ingemeng is. Die eierwit moet dik en glansend wees en stywe punte maak.
    \n5 Skep groot lepels vol van die meringue op mekaar in die middel van die bakplaat. Vorm met die agterkant van \u2019n lepel \u2019n groot gepofte sirkel wat effens induik in die middel.
    \n6 Bak vir 1-1\u00bd uur tot die meringue krakerig en gaar is, maar nie verkleur nie.
    \n7 Indien dit nog sag is as jy liggies met jou vingerpunte daaraan raak, kan jy die temperatuur na 60 \u00b0C afdraai en vir nog \u2019n halfuur bak.
    \n8 Skakel die oond af en droog verder in die warm oond uit tot droog en krakerig.
    \n9 Laat heeltemal afkoel op \u2019n afkoelrak.
    \n10 B\u00eare die meringues in \u2019n lugdigte houer. Strooi eers \u2019n dun lagie suiker onderin die houer en voer met bakpapier uit - dit keer dat die meringues taai word.<\/p>\n<\/div>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Lees eers al ons wenke noukeurig deur en raak die basiese resep baas. Daarna kan jy laat waai. Rol dit, vul dit, kleur dit en geur dit! Deur Vickie de Beer<\/p>\n","protected":false},"author":4,"featured_media":97054,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,2944],"tags":[1020,585,878],"class_list":["post-6695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-jy-kan-kos","tag-tert","tag-gebak","tag-meringue"],"acf":[],"yoast_head":"\nJy kan basiese meringue maak en verskillende vormpies baasraak<\/title>\n<meta name=\"description\" content=\"Lees eers al ons wenke vir basiese meringue noukeurig deur en raak die basiese resep baas. Daarna kan jy laat waai. 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