Helt klassiske marengs. Kan spises som de er (det er svært at lade være) – men også danne base for mange skønne sommerdesserter, fx sommer-mess med flødeskum og marinerede bær.

 

1 bageplade fuld

 

Du skal bruge
3 æggehvider
150 g sukker
Lidt citronsaft eller eddike

Sådan gør du
Tænd ovnen på 125 grader (gerne varmluft). Gnid en rummelig røreskål med en halv citron eller med køkkenrulle vædet med en smule citronsaft. Citronsaften neutraliserer evt. fedtrester der måtte ligge på skålens overflade, og som kan forhindre æggehviderne i at blive helt stive. Kom æggehviderne i skålen og pisk kortvarigt med elpisker, til æggehviderne danner bløde toppe. Drys sukkeret i æggehviderne, et par spiseskefulde ad gangen, mens du pisker videre. Pisk yderligere et par minutter, til marengsmassen er glat og skinnende.

Sæt marengsmassen på bagepapir med et par skeer eller kom den i en sprøjtepose. Sørg for lidt afstand mellem marengsen, da de vokser en del. Bages en time ved 125 grader. Når tiden er gået slukker du ovnen, og lader marengsene stå i lukket ovn, til de er helt kolde, evt. til dagen efter.

MARENGSBUND
Hvis du vil bage én stor marengsbund, så tegn en cirkel på bagepapir, 20-25 cm i diameter. Bred marengsen ud i cirklen, enten med en spatel, eller sprøjt den ud med sprøjtepose. Husk at bunden bliver et par cm større i diameter.

Ved små marengs (måske på størrelse med en valnød) skal bagetiden forkortes med et kvarters tid. Ellers er det min erfaring, at både større marengs og hele marengsbunde skal bage nogenlunde den samme tid.

Tips & Tricks
Hvis du gerne vil have marengs med en sejere, tyggegummi midte, så tilsæt 1 tsk citronsaft eller eddike til æggehviderne. Det er ret charmerende, hvis marengsene skal spises som de er, men knap så heldigt, hvis de skal indgå i en dessert, hvor man skærer igennem marengsen med kniv, eller skal kunne hakke sig igennem med en dessertske.

Lav en prøve-portion, inden du går igang med marengs til den store festkage, eller til 18 sommergæster; ovne er forskellige, og en tilsyneladende tør og artig marengs fra den ene ovn, kan vise sig ret sej og blød fra en anden. Prøve-portionen kan jo bare guffes foran fjernsynet – den tjente et godt formål, og vi skal jo ikke bidrage til madspild…

 

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