KBB #4 Chocolate Swirl Meringues

Ya nyampe juga nih KBB #4, dan tugasnya adalah membuat meringues dengan bahan utama putih telur. Pertama aku buat dan saat dipanggang keluar lelehan akibat dari kurang larutnya gula:d. Penasaran dengan hasil itu, aku buat lagi untuk kedua kalinya, dan cukup sukses. Dengan meringues dibuat seperti tabung, aku buat pake mika, sehingga hasilnya cukup ok, tapi lagi-lagi ada kekurangan, yaitu memasukkan adonan terlalu penuh dan padat, yang akibatnya ada adonan yang mengembang (jadi kaya gunung meletusss) dan ada juga yang meleber keluar dari bawah:d Bener-bener kacauuuu deh!





Berikut laporannya...

Source: Taste. Makes 6. (Untuk 6 porsi (besar), 10 porsi (kecil))

4 egg whites
225g caster sugar (aku pakai icing sugar)
1 tsps cornflour
1 rounded Tbs cocoa powder
thickened cream to serve

1. Preheat the oven to 150C fanbake. Line a baking tray with baking paper. Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan of simmering water. Don't let the bottom of the bowl touch the water or the egg whites will scramble. Stir with a wooden spoon until the sugar has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat.

2. Whisk egg white mixture using a hand-held electric beater for about 10-15 minutes until very thick, white and glossy. Mix in the cornflour. Sieve in the cocoa powder and, using a large metal spoon, very lightly fold into the meringue using 2-3 strokes. Don't mix it thoroughly.

3. Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto the prepared baking sheets in 6 large spoonfuls, making each one as peaky as possible (don't have to do this when you want to make 10 small meringues-ab). Put the baking tray in the oven, reduce the temperature to 120C and cook for 1 hour 15 minutes. Turn off the oven and leave the meringues inside until completely cold. Serve with thickened cream. (versi Vin: dimasukkan ke plastik segitiga dan disemprot ke dalam tabung mika. Tips: masukkan adonan setengah saja dan jangan terlalu padat).

Untuk foto proses pembuatan, click here.