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Marengs (Merengue)

Dette er favorittjulekaken min og definitivt ikke en av de klassiske syv slagene, men det gjør ikke noe. Mormoren min laget dem alltid da hun levde, og jeg kunne leve på dem. De er så gode. I disse dager må jeg gå til minstesøss for hjelp, men så lenge jeg spør pent og kommer med romtempererte egg og/eller smør, går det greit.

Ingredienser:
400 g smør
500 g hvetemel
4 eggehviter
8 dl sukker

Slik gjør du det:
Kna smør og mel sammen. La stå kaldt. Del i fire deler og la stå over natten.
Neste dag pisker du eggehviter og sukker til marengs.
Ta de kalde deigdelene og kjevle dem flate mellom to ark bakepapir, mens de fortsatt er stive og kalde. Det krever handmakt og bannskap.
Bre marengsen over de flate deigene og rull sammen.
Kutt hver pølse i passe store deler, omtrent 2 cm brede.
Plasser bitene på et stekebrett med bakepapir med en av marengssidene ned.
Stek i forvarmet ovn på 180 ºC over- og undervarme i 14–20 minutt.

Følg med, de vil ikke være sprø og deilige når du tar dem ut, men mens de hviler på en rist vil de bli bedre. De bør heller ikke ha mer enn et hint av brunfarve på marengsen.

This is my favourite Christmas cookie, and definitive not one of the classics, but that doesn’t matter. My maternal grandmother always made them when she was alive, and I could live on them forever. They are so good. After my grandmother passed I go to my youngest sister for help. And as long as I ask nicely and bring eggs and/or butter, it’s fine.

Ingredients:
400 g butter (room temperature)
500 g all-purpose flour
4 egg whites
8 dl sugar

How to do it:
Knead butter and flour together. Put it in the fridge for some time. Take the dough out and split it in four parts. Back in the fridge over night.
The next day you take the egg whites and the sugar and make merengue.
Take out the cold dough parts and use a rolling pin, physical strength, and lots of cursing to roll them flat between two sheets of baking paper.
Spread the merengue over the flat doughs and roll them together.
Cut each dough roll in 2 cm wide pieces.
Place each bit on a baking tray lined with baking paper with one of the merengue ends down.
Bake in pre-heated oven at 350 ºF for 14 to 20 minutes.

You have to watch it, they won’t be crispy and delicious when you take them out, they will look a bit undercooked, and that’s fine. But while they rest on an oven grill, they’ll become better. Also, the merengue on top shouldn’t have more than a hint of brown colour.


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