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!

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Ingredients

4 egg whites
200 grams of regular sugar (50 grams per egg white)
pandan extract

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.

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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.

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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.

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Champagne meringue

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. ;-).

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