Meringue
I’ve been craving for custard tart for the past few days so last night I decided to give it a go. The crust was good, but the feeling wasn’t. LOL It was so bland, but I’m still eating them for the sake of my effort and the electricity I used up. 
I’ll try this some other time and hopefully it’ll be worth blogging then. Since I take pics before I serve, here’s how it looks like -
yummy eh??? NOT REALLY! LOL
Good thing I used up the 2 egg whites not needed for the custard recipe and to my surprise… I MADE IT! I always thought meringue is difficult to make, but its as easy as 1-2-3!!! Just egg and sugar and you’re set.
INGREDIENTS:
1 egg white = 50g sugar
Always remember this proportion.
METHOD:
1. Preheat the oven to fan 100C.
Here are the stages of beating the egg whites:
- 1st, you’ll attain the soft-peak stage. It is when you’ll see that they already doubled their size, but when the beaters are lifted, they barely hold their shape.
- 2nd, the medium-peak stage. It is when the whites are already holding their shape but when you lift the beaters, they droop down.
- 3rd, as you continuously beat them, you’ll notice that they completely hold their shape. This is what we call stiff-peak stage.
5. When you achieved the stiff-peak stage, it’s the time to add in the sugar, bit by bit. Continue beating after each addition until all the sugar are blended in. At this stage, you’ll form a shave-like cream and it is the consistency that we are looking for.
My dear mareng Irish suggested to color it next time. So maybe you can add some color in the mixture when you tried it. Happy Home-Cooking! Enjoy!
