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!
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.