Meringue

 Hozzavalok:

• 4 tojasfeherje
• 200 g porcukor
• csipet so

A tojasfeherjet egy (tiszta, abszolult zsirmentes) talba ontom, majd -miutan megbizonyosodtam rola, hogy nincs benne hej ill. sargaja- kozepes sebesseggel addig verem, mig kemeny habot nem kapok. Ekkor adom hozza a cukrot (aprankent) es a sot, a meg mindig forgo habvero mellett. Ezekkel egyutt a legmagasabb fokozaton addig keverem (7-8 perc), mig hofeher, csillogo hab lesz belole. Akkor jo, ha egy csipetnyit az ujjaim kozott morzsolva mar nem erzem a cukorszemeket.
Egy tepsit kibelelek sutopapirral, kozepere ontom a habot, majd egy kanal segitsegevel elegyengetem es hullamokat kepzek a tetejen. 130 fokra elomelegitett sutobe tolom, es kb egy-masfel oraig hagyom, mig a kulseje kemeny, a belseje puha lesz. Izesithetem gyumolccsel, amit kb 20 perccel a sutes vege elott teszek ra. Piritott mogyoroval, mandulaval, kokusszal..., olvasztott csokival is diszithetem.

Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and then pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.
Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray. Spoon the meringue out on to the paper. Using the back of a spoon, shape and swirl it into and A4 size rectangle. Place in the preheated oven and bake for an hour or until crisp on the outside and a little soft and sticky inside.