- TM 31
Ingredients
- 100 gblanched Almonds, toasted and cooled
- 1 tbsp Cornflour
- 8 egg whites, room temperature
- 1 tsp cream of tartar
- 400 g icing sugar, (made in TM)
- 1 tsp Vanilla Essence
- 1 tin Passionfruit Pulp
- 200 gfrozen Raspberries
- 700 g cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat
oven to 150ºC. Line 2 baking trays with greased paper and draw a 24cm circle on
each.Place
nuts into TM bowl and mill for 10
seconds on speed 8.Add
cornflour and stir through for 3 seconds
on speed 5. Set aside.Insert
Butterfly into clean, dry bowl. Place egg whites and cream of tartar into TM bowl
and beat for 8 minutes at 50ºC on speed 3, with MC off.With
blades rotating on speed 3, add
sugar, 1 tsp at a time over a period of 2-3
minutes.Scrape
into large bowl and fold almond meal into egg whites with a large metal spoon
or spatula. Be very gentle. Divide the mixture between your trays and smooth to
meet the edges of your circle.Bake
for 15 minutes at 150ºC and then reduce heat to 120ºC for a further 45 minutes.
Meringue should be pale, crisp and approximately 2-3 cm high when cooked.Over
cooking will cause the meringue to crack. Leave oven door ajar and cool in oven
for at least another hour.Whip
cream in clean, dry TM bowl with Butterfly
for 20-40 seconds on speed 3-4.Add
passionfruit pulp and stir in for 8
seconds on Reverse + speed 2-3.Place
cooled meringue onto serving platter, dollop with ½ cream in centre.Add
a few of the raspberries and repeat. Drizzle additional passionfruit pulp
across the top if desired.
Tip
Add
chocolate curls for a decadent touch.
Use
fresh fruit of choice to decorate rather than raspberries.
Before
cooking meringues, sprinkle just the edges with a few almond slivers.
This
recipe works well with other nuts as long as the nut meal is very fine.
To
alter the quantities in this recipe, use a ratio of 1 egg white to 50g icing
sugar and
1 tbsp almond meal.
Thermomix Model
-
Recipe is created forTM 31
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Comments
I have used this recipe since 2009 when I found it online and then discovered it was also in my TM31 everyday cookbook! This is a Christmas essential for us.
The recipe does not tell you when to add the vanilla! I also just add at the end and stir through for a few seconds after all the sugar has been added.
One other tip - use fresh fruit, not frozen, as they will produce too much juice. Fresh raspberries amazing and last year did mango and pineapple. Have also used banana.
Jo Reardon
Thermomix Consultant
https://thermojo.com/
Will try.
Where does the vanilla go please?
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