Making the perfect meringue in the Thermomix is SO easy! But there are a few little tricks to getting it just right...
First of all you need to make sure that your bowl is completely clean and dry before adding in the eggs. This is a must! Secondly, adding a pinch of cream of tartar will stabilise your egg whites - which means perfect meringues are coming your way. And finally, it's really important to add your sugar bit by bit - this will allow the egg whites to slowly combine them into the meringue.
You can use this meringue recipe for all sorts of yummy desserts - lemon meringue pie, lemon meringue cupcakes, chocolate meringue pie... or of course for simply baking delicious plain meringues in the oven!
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!
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Servings: 6 serves
Calories: 145kcal
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.
Nutrition
Calories: 145kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Sodium: 50mg | Potassium: 90mg | Sugar: 33g | Calcium: 2mg
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Maryanne says
Very nice meringue, thanks
Ange says
Hi,
after step 3 is the thermomix temp suppose to stay at 50 degrees?
Doesn’t say temp in step 4 so I kept as it was and my end result holds but no peaks
Lucy says
Hi Ange, yes it should stay at 50 degrees (I've just updated the recipe card to make it clearer). I think it sounds like yours might have needed a bit longer whipping time!
Caroline Jackson says
Will this recipe be good as an icing for cupcakes?
Lucy Mathieson says
Hi Caroline, I wouldn't personally use it for icing cupcakes. xx
Mary Papas says
Hi does anyone know how to make italian meringue in a thermomix please?
Thanks
Lisa says
Hi, Just wondering what the cook time and temp is for meringues please as I don't seem to be able to find it in the recipe? Thanks
Lucy says
Hi Lisa, the cooking time depends on whether you're using the meringue to make one large dessert (ie. pavlova/lemon meringue pie) or mini desserts. Here's a couple of recipes that will help you with the cooking times and temps. xx
Mini: https://thermobliss.com/thermomix-lemon-curd-meringues/
Large pavlova: http://createbakemake.com/2015/01/21/nans-pavlova/
Sadie says
Does anyone know how many mini meringues this would make??