Ingredients
Swiss Meringue Butter Cream
- 140 g egg whites
- 230 g caster sugar
- 450 g Butter, cubed
- 1 teaspoon vanilla extract
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- clean bowl, blades, butterfly, lid and spatula with white vinegar before making meringue. Any fat residue will cause the meringe to flop.
insert butterfly
add egg whites and caster sugar
whip for 5min, 60C, sp3-4
scrape down sides and beat again for 6min, no temp, sp3-4
while beating for the 6min remove butter from the fridge and start cutting into cubes
mix for approximately 5min, sp3-4 adding in butter cubes one at a time
the time may need to be increased if you didn't get to add all the butter within the 5min time frame
once all the butter has been added and mixed in completely beat for 1min, sp3
Add vanilla extract or other flavour of choice and any colouring wanted.
Preparation
Meringue
Tip
This is a great base to add any flavours you want. Add in melted chocolate, leftover ganache, fresh fruits, powdered dried fruits.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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