Silvercrest SGBR 1500 D4 Bedienungsanleitung Seite 81

Meringues
Ingredients:
♦ 1 egg white
♦ Salt
♦ 45 g sugar
Preparation:
1) Place the chilled egg white into a fat-free mixing
bowl . Ensure that no egg yolk is mixed in with
it or the meringue will not solidify .
2) Beat the egg white at a slow speed, so that the
bubbles formed in the meringue are not too
large .
3) Add a pinch of salt to taste .
4) Gradually add in half of the sugar when the
meringue starts to solidify .
5) Then beat it at the highest speed until stiff .
6) Add the remaining sugar . This allows the
meringue to attain the required solidity .
7) Fill a piping bag fitted with a large star nozzle
with the meringue mixture and squeeze out
rosettes, slithers or other shapes onto a baking
tray q lined with baking paper . Leave a little
space between each shape .
8) Preheat the oven with grill to approx . 100° C
with hot air .
9) Bake the meringues with hot air at approx .
100° C for about 2 hours .
■ 78 │ GB │ MT
Buttered croutons
Ingredients:
♦ 2 slices of toasting bread
♦ 1 tbsp . butter
Preparation:
1) Cut the bread into small cubes .
2) Melt the butter at low heat in a saucepan and
mix in the cubed bread .
3) Line a baking tray q with baking paper and
distribute the bread cubes evenly on it .
4) Bake the bread cubes at 170°C (top heat)
on the upper rail until golden brown (approx .
15–20 minutes) .
NOTE
You can also use herb or garlic butter instead
of regular butter . Baking time is then reduced by
about 5 minutes .
SGBR 1500 D4