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Meringue Masses and the Use Meringue masses and the use For decorations and Meringue Ingredients: 125g egg whites 125g sugar 125g powdered sugar 15g corn- or potato starch 5g lemon juice 5g vanilla sugar 2g salt Preparations: Beat egg whites, salt, and sugar until foamy. Once the mixture starts to turn white add the lemon juice and vanilla sugar, then beat the egg whites to a firm and stable mass. Meanwhile mix the starch and powdered sugar and sift the mixture. Once the egg whites are firm and stiff, fold in the powdered sugar and starch mixture by hand. The mass can be used as desired. Version 01 © Copyright by Oliver Welling Two versions for baking or drying Version 1: Use a piping bag to dress the meringue onto a baking sheet lined with baking paper. Make sure it is not too thick. Preheat the oven to 120°C fan/circulating air (130° top-/bottom heat) and place the baking sheet into the oven. Place a wooden spoon in between the oven door to keep it slightly open, this way the steam can escape the oven. If that is not possible open the oven door occasionally during baking. The baking time depends on the oven and the thickness of the meringue. The baked goods are done when it is not soft inside. Therefor make an extra and take it out and break it apart. The baking time can last up to 3h, depending on the size. Version2: (for meringue or thicker pastries) Preheat the oven to 80°C fan/circulating air (90° top-/bottom heat) and place the baking sheet into the oven. Place a wooden spoon in between the oven door to keep it slightly open, this way the steam can escape the oven. If that is not possible open the oven door occasionally during baking. Dry the baking goods for at least 5h. To make sure it is done break one apart, of it is not done, leave in the oven for longer. Tip: For chocolate meringue substitute halve of the starch with baking cocoa. Different aroma or fruit paste may be added to the mass. But this will make the mass softer. Version 01 © Copyright by Oliver Welling Nut-meringue Ingredients: 150g egg whites 150g sugar 150g powdered sugar 30g corn- or potato starch 70 ground hazelnuts 5g lemon juice 2g salt Preparations: Beat egg whites, salt, and sugar until foamy. Once the mixture starts to turn white add the lemon juice, then beat the egg whites to a firm and stable mass. Meanwhile mix the starch and powdered sugar, sift the mixture, and combine with the hazelnuts. Once the egg whites are firm and stiff, fold in the powdered sugar-starch-hazelnut mixture by hand. The mass can be dressed onto a baking sheet lined with baking paper. Preheat the oven to 130°C fan/circulating air (140° top-/bottom heat) and place the baking sheet into the oven. Place a wooden spoon in between the oven door to keep it slightly open, this way the steam can escape the oven. If that is not possible open the oven door occasionally during baking. The baking time depends on the oven and the thickness of the meringue. The baked goods are done when it is not soft inside. Therefor make an extra and take it out and break it apart. Version 01 © Copyright by Oliver Welling Foamy mass To scorch fruit tarts or desserts. Ingredients: 120g egg whites 120g sugar 70g powdered sugar 10g corn- or potato starch 5g lemon juice 5g vanilla sugar 1 pinch salt 1 squeeze lemon Preparation: Beat egg whites, salt, and sugar until foamy. Once the mixture starts to turn white add the lemon juice and vanilla sugar, then beat the egg whites to a firm and stable mass. Meanwhile mix the starch and powdered sugar and sift the mixture. Once the egg whites are firm and stiff, fold in the powdered sugar and starch mixture by hand. Spread the mixture onto the designated pastry or dessert. Scorch in the oven at 200°C fan/circulating air (210°C top-/bottom heat) until the mass starts to brown or is lightly brown. Version 01 © Copyright by Oliver Welling .
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