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    Home » All Posts » Sweet » How to Make Meringue in a Thermomix

    December 14, 2020

    How to Make Meringue in a Thermomix

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    Want to know the easiest way to make meringue in a Thermomix? Follow our simple 10 minute recipe for perfectly creamy and smooth meringue every single time!

    A Pinterest image of meringue in a bowl.

    Christmas baking has never been easier with our step by step guide for how to make meringue in the Thermomix.

    This recipe is perfect for pavlovas, lemon meringue pie and mini meringues or mini meringue wreaths. Enjoy!

    A grey bowl with white meringue in it.

    What You Need

    Would you believe that you only need 3 ingredients to make meringue! And you probably already have them in your fridge or pantry:

    Note: please scroll to the recipe card below for the ingredient quantities and full detailed method.

    • sugar - you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it's best to use caster or white sugar.
    • egg whites - use large eggs (approximately 55g)
    • cream of tartar - this is used to stabilise the meringue and helps it to hold it's shape when baked.

    How To Make Meringue In The Thermomix?

    It couldn't be easier to make meringue using your Thermomix! In just 10 minutes and a couple of basic steps, you'll have beautifully creamy meringue ready for your pavlovas, lemon meringue pies, mini meringue wreaths and more!

    Note: please scroll to the recipe card below for the ingredient quantities and full detailed method.

    Step 1 - Mill The Sugar

    Ensure your Thermomix is clean and dry and the mill your choice of sugar (raw, caster or white) until it resembles a fine powder.

    Set aside.

    Sugar in a Thermomix bowl.
    Milled sugar in a Thermomix bowl.

    Step 2 - Whip The Egg Whites & Cream Of Tartar

    Clean and dry the bowl. With the butterfly inserted, whip the egg whites and cream of tartar until stiff peaks have formed.

    Egg whites in a Thermomix bowl.
    Meringue in a Thermomix bowl.

    Step 3 - Add The Sugar

    Slowly add the sugar and continue to mix until all of the sugar has been combined.

    Meringue on a Thermomix butterfly.

    Cooking Times

    The cooking time for your meringue will depend on whether you choose to cook it as little mini meringues or as one whole pavlova.

    Mini Meringues

    • Preheat oven to 150 degrees celsius (fan-forced).
    • Line baking trays with baking paper.
    • Place 2-3 tablespoons of mixture onto the tray. Hollow out the middle slightly with a spoon (this is where you will add your filling later).
    • Repeat with remaining mixture.
    • Reduce oven temperature to 120 degrees.
    • Bake mini meringues for 55 minutes. Switch off the oven and keep the door closed until the temperature has cooled completely.

    Whole Pavlova

    • Preheat oven to 120 degrees celsius (fan-forced).
    • Pour the mixture onto an oven tray covered with foil. Bake for exactly 1 hour and 20 minutes.
    • Turn oven off and allow the pavlova to cool completely.
    • Decorate with whipped cream and berries.
    A bowl filled with creamy meringue.

    FAQ

    Do I really need to use a clean and dry Thermomix bowl?

    Yes this is essential for milling the sugar as well as for whipping the egg whites and cream of tartar.

    What happens if my egg whites are cold?

    The quickest and easiest way to whip egg whites is when they are at room temperature. Try to remove them from the fridge at least an hour before using.

    What can I make with my meringue?

    The options are endless!!! Lemon meringue pie, pavlova, Christmas mini wreaths and more!

    How long will my baked meringues last?

    Meringues baked without any filling will last for up to 3 weeks in an airtight container at room temperature.

    Thermomix Christmas Cookbook

    Our Thermomix Christmas Cookbook is filled with 24 delicious sweets, treats and dessert Thermomix recipes – plus it comes with a FREE eBook version emailed immediately upon purchase.

    Shop the cookbook here

    The ultimate collection of Thermomix Christmas Recipes can be found in our Thermomix Christmas Cookbook! RRP $16.95 (includes a hadcopy printed cookbook plus a free eBook version).
    A bowl filled with creamy meringue.

    How to Make Meringue in a Thermomix

    Want to know the easiest way to make meringue in a Thermomix? Follow our simple 10 minute recipe for perfectly creamy and smooth meringue every single time!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Western
    Prep Time: 2 minutes
    Cook Time: 10 minutes
    Total Time: 12 minutes
    Servings: 6 serves
    Calories: 145kcal
    Author: Lucy & Lauren

    Equipment

    • Thermomix

    Ingredients

    • 200 g sugar raw, white or caster
    • 6 egg whites room temperature
    • ½ tsp cream of tartar

    Instructions

    • Place the sugar into a clean and dry Thermomix bowl. Mill on Speed 10 for 15 seconds. Set aside in a separate bowl.
    • Wash and dry the Thermomix bowl so that it is completely clean and there is no moisture whatsoever remaining. Insert the butterfly.
    • Add the room temperature egg whites and the cream of tartar to the Thermomix bowl. Whip for 3-4 minutes on Speed 3.5, 50 degrees or until stiff peaks have formed.
    • Reduce to Speed 2.5 (with the temp still on 50 degrees) and add the sugar, one tablespoon at a time (this will take a further 3-4 minutes approximately).

    Notes

    RECIPE NOTES & TIPS
    • sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
    • egg whites – use large eggs (approximately 55g)
    • cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
    • sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
    • egg whites – use large eggs (approximately 55g)
    • cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
    Recipes - The options are endless!!! Lemon meringue pie, pavlova, Christmas mini wreaths and more!
    Cooking Times - refer to post for cooking times for mini meringues and a whole pavlova. 
    Storing - Meringues baked without any filling will last for up to 3 weeks in an airtight container at room temperature.

    Nutrition

    Calories: 145kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Sodium: 50mg | Potassium: 90mg | Sugar: 33g | Calcium: 2mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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