Chocolate Meringue Cookies 朱古力蛋白霜脆餅
Every time when I make custard or anything that need a lot of egg yolks, I will have to find a way to use up all the leftover egg whites. I usually will make meringue cookies, cause it is so easy , only need two ingredients and can use a lot egg whites.
You just need to beat the egg whites with sugar till stiff peak, pop in oven and bake for over an hour. Then you will have crispy on the outside, marshmallowy in the inside. So yummy! Try to create different flavours and be creative!
非常簡單，只需兩種材料便做到的蛋白脆餅，外面脆，裡面像棉花糖般。可以加不同口味，做不同大小形狀。
很多人都很怕打蛋白霜，覺得很難，但其實留意幾個地方，少少的秘訣就會輕易做到。
自己在家也可做到外國餅店賣的蛋白脆餅，很美喔！
Beat the egg whites at low speed for about 2 minutes, foams will formed. Then gradually add in sugar, use medium speed beat for a minute. The bubbles will become less, you can add a teaspoon of lemon juice or cream of tartar, it can help to stabilise the meringue.
Continue beating the egg white under high speed until steak peak formed.
Add some meringue at the corns of baking tray, place a parchment paper on top. Then spoon the meringue on the paper. As big or as small as you want.
Pop in preheated oven at 120C, bake for 1 hour 30 minutes. Then turn off the heat and let it stay in oven for another hour. The bottom should be dry and easy to take it out.
用電動打蛋器以慢速打發蛋白兩分鐘，至粗泡沫出現。然後逐少下糖，用中速打發一分鐘，泡沫會變少 （*可加一茶匙檸檬汁或他他粉，有助打發）
再以高速打發，至蛋白霜留下痕跡，末端堅挺，就成「乾性發泡 Stiff Peak」蛋白霜。將碗倒轉，如蛋白霜不掉下就ok.
在烤盤的四角塗點蛋白霜，再鋪上烘焙紙固定位置，將蛋白霜放在烘焙紙上.
放入已預熱120度C焗爐，焗約1個小時30分鐘，或至表面和底部乾身，然後關上焗爐，讓蛋白霜放在裡面待一個小時，拿出來即成！
Tips：
1) Egg whites have to be at room temperature and not stick with any yolks.
2) The mixer and the bowl have to be very clean, no oil or water. Prefer to use stainless steel or glass bowl.
3) You can whip some vinegar on the whisk and the bowl.
4) lemon juice and cream of tartar help stabilise the meringue.
貼士：
1）蛋白要放在室溫，不可沾有蛋黃。
2）打蛋器及大碗要清潔，沒有殘留水份和油脂，最好用不銹鋼或玻璃碗，因膠碗較容易沾油份
3）也可在倒一點白醋在廚紙上，再抹打蛋白的碗和打蛋器
4) 利用檸檬汁或他他粉，有助打發蛋白霜
*完全待涼後放進密封盒內保存，以免反潮變軟影響口感，可存放約兩至三天
*蛋白與糖的比例1:1.5為較甜版本,一般可用1:1.2，隨自己喜歡加減份量
*這個食譜可做約5個掌心般大的脆餅
- 100 g egg whites
- 180 g sugar
- 1 tsp lemon juice
- 1 tbsp cocoa powder
- 100 克 蛋白
- 180 克 砂糖
- 1 茶匙 檸檬汁
- 1 湯匙 可可粉
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Beat the egg whites at low speed for about 2 minutes, foams will formed. Then gradually add in sugar, use medium speed beat for a minute. The bubbles will become less, you can add a teaspoon of lemon juice or cream of tartar, it can help to stabilise the meringue.
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Continue beating the egg white under high speed until steak peak formed.
-
Add some meringue at the corns of baking tray, place a parchment paper on top. Then spoon the meringue on the paper. As big or as small as you want.
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Pop in preheated oven at 120C, bake for 1 hour 30 minutes. Then turn off the heat and let it stay in oven for another hour. The bottom should be dry and easy to take it out.
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