Haagse Bluf
Haagse Bluf is a traditional Dutch sweet treat, a fluffy, meringue-like confection with a distinct anise flavor. It's airy, light, and often enjoyed as a simple dessert or sweet snack.
🧂 Ingredients
- 4 large Egg whites
- 200 g Granulated sugar
- 1 tsp Anise extract
- 0.5 tsp Cream of tartar
- 50 g Powdered sugar(for dusting)
👨🍳 Instructions
- 1
Ensure your mixing bowl and whisk are impeccably clean and dry. Separate egg whites from yolks carefully.
💡 Tip: Any trace of yolk or fat can prevent the whites from whipping properly. - 2
In a clean bowl, whip the egg whites with cream of tartar until soft peaks form.
⏱️ 3-5 minutes - 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip the egg whites. Whip until stiff, glossy peaks form and the sugar is completely dissolved.
💡 Tip: Test by rubbing a little meringue between your fingers; it should feel smooth, not gritty. - 4
Gently fold in the anise extract until just combined.
💡 Tip: Be careful not to overmix, as this can deflate the meringue. - 5
Spoon mounds of the meringue onto a parchment-lined baking sheet. You can also pipe them for a neater appearance.
- 6
Bake in a preheated oven at 100°C (212°F) for about 1 hour, or until the meringues are dry to the touch and lift easily from the parchment paper. They should be crisp on the outside and slightly chewy on the inside.
⏱️ 60 minutes💡 Tip: A low oven temperature is key to drying out the meringues without browning them. - 7
Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.
⏱️ 1-2 hours - 8
Once cooled, lightly dust with powdered sugar before serving.
💡 Pro Tips
- ✓Use fresh egg whites for the best volume.
- ✓Ensure all equipment is grease-free.
- ✓The anise flavor can be adjusted to your preference.
🔄 Variations
- Add a few drops of food coloring for a festive look.
- Incorporate finely chopped nuts like almonds or hazelnuts into the meringue mixture.