i was surfing through foodblogs when i chanced upon this interesting one. i adored the way she described food – you could almost taste it yourself. i’ve always put off making meringues because i have this deep-rooted fear of working with egg whites. but i guess curiosity got the better of me (oh yes, and the name of the sweet little thing too!) and i decided to whip up a batch. it’s just a simple meringue with a fancy name. 
i adapted the recipe a little, reducing a bit of the sugar and lessened the amount of almonds.
3 egg whites
120g caster sugar
100g icing sugar, sifted
50g chopped almonds, lightly roasted1. preheat oven to 120 degrees celsius and line three baking sheets with greaseproof paper.
2. beat, with an electric mixer, egg whites until frothy. gradually add caster sugar and mix until well blended. beat in the icing sugar carefully until the mixture is white and glossy.
3. using a teaspoon, drop dollops of mixture on the baking sheet. sprinkle with the roasted almonds and bake for 205minutes until set. let cool completely and store in an airtight container.
hey arent these macarons? they’re real popular in france.
evan: hmm i think these are different from macarons. macarons have ground almonds in them i think; meringues don’t.
Hmmm…maya, these look really yummy. And yup, alot like macarons! =)
I love the look of the pale yellow ones. So how did they taste? most important thing! haha…
i thought it was a little sweet, but my dad who doesn’t have much of a sweet tooth was complimenting it! so did my friends. hee.
These things lay in the container for a few days
I passed them for savoury snacks
I never have a sweet tooth anyway
But so tempting, I tried onem what the heck.
There were about 8 pieces left in the container
I popped into my mouth the first piece
It melted away fast leaving the gooeey cetre
Melting Moment that thing sure is
One by one each piece disappeared, just as well
A crunchy outer layer melting away
Not heavily-sugared taste , just heavenly sweetish
The chewy centre Maya said is the sugar caramel
Make more of these egg-citing melts, I so pray
Oh Maya, that is this father’s wish
haha.
ur father writes really funny poems.
and they look good lah babe.
Actually, “wind” in Dutch does mean “wind”…but it is also the word for “fart”. So I always interpreted the name as “Farts from the Hague”. I don’t know if it’s the correct interpretation, but I think it fits the way they look perfectly!
haz: hahaha i’m sure he’ll be glad to know that. :p
hedwig: hahah farts sound cool too!
aisey..i was looking around for marshmallow meringue and found your foodblog! ah…my mother is still hounding me for your meringue recipe babe..finally..haha..and now i really know what you’re talking about..but hey gerek mans you’ve got your dad’s ardent support!