Pisang Susu’s Dragon Meringue
My daughter Loulou and I came up with these Pandan Meringues. We call them Dragon Meringue. They are not too sweet. We like!
4 egg whites
200 grams of regular sugar (50 grams per egg white)
Preheat the oven to 100 degrees Celsius, when you have a fan, use it. A conventional oven needs 110 degrees. Gas 1⁄4. Use parchment paper. Meringue can stick to grease proof paper and foil.
Beat your egg whites on medium speed with an electric hand whisk until the mix is a like a cloud and stands up in stiff peaks.
Now turn the speed up and start adding sugar. I just use regular sugar, but caster sugar is better but it will work with regular sugar too. Add a dessert spoonful at a time.
Somewhere halfway I add some pandan extract for taste and color.
Continue beating for a few seconds between each spoon of sugar. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
That’s all. I do not spoon extra sugar through it. I looked up some recipes online and that part is almost always in it. I just leave my dragon meringue simple and not to sweet.
Lou loves to use the piping bag. She makes all the merigue in different sizes and shapes. We love it.
We bake them – or better: dry them in the oven on 100 degrees Celsius for 1 hour and 45 minutes.
We had 3 trays with meringues in the oven, with the fattest ones on top. It worked perfectly.
When they are done, let them rest for a short time than serve them half warm. The rest I immediately stored in an airtight box. They are good for 2 weeks. I freeze a couple too. They can be used for Christmas.
What you also can do is use gula jawa (Javanese sugar) in stead of white regular sugar. This will give your meringue a lovely champagne color. Great for Christmas. You can play with the amounts of gula jawa to adjust te color. For example half white sugar, half gula jawa.
I tried to find the most finely grated gula jawa, but still there were small and bigger grains. That gives my meringue a rough surface, but still the taste is lovely and airy ;-). Like biting into a palmsugar cloud. ;-).