Klapper Meringue Koekies


Ingestuur deur Rika Theron

KORS:
90 g margarien,
2 eiergele,
125 g strooisuiker,
30 ml melk, vanieljegeursel,
180 g bruismeel,
2,5 ml sout.

BOLAAG:
2 eierwitte,
60 g klapper,
125 g strooisuiker,
gekapte kersies en neute.

Verroom margarien en suiker, klits eiergele, melk en geursel in.
Vou meel en sout in.  Smeer rolkoekpan en voer uit.
Druk mengsel in pan.
Klits eierwitte styf, voeg klapper en suiker by.
Sprei mengsel oor bodem en besprinkel met kersies en neute.
Bak in matige oond (160 – 180*C) vir omtrent 30 min.
Sodra dit afgekoel het, sny en haal uit pan.

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Lemon merinque tart

Pastry:
90 g butter
80 ml sugar
5 ml vanilla
1 egg
200 ml selfraising flour
200 ml cake flour
Filling:
3 egg yolks
125 ml sugar
30 ml cake flour
60 ml water
grated rind and juice of 2 lemons
Meringue:
3 egg whites
60 ml sugar
pinch cream of tarter
Pastry:    Cream butter with sugar and vanilla.  Add egg and beat well.  Stir in sifted flours, turn out on to a floured board and knead lightly. Chill for 1 hour.  Roll out on floured surface to fit greased 200 300 mm pie plate.  Pinch edges decoratively and prick base well with a fork.  Bake for 15 min at 200ºC, then reduce to 180ºC and bake for another 5 10 min. until crust is golden.  Cool.
Filling:    Mix egg yolks, sugar, flour and lemon rind in the top of a double boiler and gradually stir in lemon juice and water.  Cook stirring constantly, over boiling water until mixture is smooth and thick. Cool, and pour into pie shell.
Meringue:    Beat egg whites with cream of tartar until thick.  Gradually add sugar, a little at a time, beating until mixture is thick and glossy and sugar dissolved.  Spread over filling in pie shell, sealing completely with meringue.  Bake in a preheated moderate oven 180ºC for 8 10 min or until golden.  Serves 8.