- TM 31
Ingredients
- 130 g sugar
- 3 egg whites
- pinch cream of tartar
- 1-2 tbsp lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar into mixing bowl and mill 10sec/speed 9. Set aside.
Insert Butterfly into clean and dry mixing bowl. Place egg whites, cream of tartar and lemon juice into mixing bowl and beat for 3-4mins/50C/speed 3.5 with MC removed until strong peaks form.
With blades rotating on speed 2, add sugar 1 tsp at a time over a period of 2-3 minutes.
Place the mixture into a piping bag with your favourite nozzle to create tears or stars and pipe shapes onto baking paper. Place in a pre-heated oven at 90C-100C. (So you are drying them out rather than baking). Insert a wooden spoon into the oven door or keep it slightly ajar so the moisture escapes and the meringues dry out better. It can take 2 to 5 hours depending on the size of the meringues.
Keep in a well-closed biscuit jar. They will last for up to a week.
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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Comments
This is my go to guide on how to make a meringue. If I'm following a recipe I'll use their quantities but follow this method. Having had 2 failures at the beginning of the meringue making journey I've worked out your bowl needs to be super clean and dry. If required I've used a hairdryer. Also do not add sugar unless there is definite strong peaks, adding the sugar won't save the day. It just means wasted sugar! Hope this helps
It seems the Thermomix cannot do everything. I did get meringues but they had a weird taste I guess because of the lemon juice, and they went flat and did not maintain their shape, clearly some things are better made in the trusty old Kenwood Mixer.
Fantastic
First batch was a disaster - but, that was thanks to an unclean blade (choc fudge underneath that hadn't been cleaned off properly).
Second batch perfect. I always find with these recipes it takes me much longer to get the sugar mixed in, but still worked a treat. I do need to work on my piping technique, but that's nothing to do with this recipe!
Dec 2020 update
Just tried another two batches and the egg whites wont whip up. What a waste.
In to the bin with this recipe and back to the hand beater i reckon. This recipe/method is jus too unreliable. Ive had no trouble with swiss meringue from the thermie books.
Easy to follow instructions. Whipped up well. Just have to improve my piping technique!
First time making meringue and they are perfect!
I did a double batch following recipe. Then I did a double with half the sugar and 1tsp stevia leaf powder.
Both lovely but I prefer the second one.
Domestic.Goddess: Hi. After I added the sugar I lost my peaks so I just beated the mixture for another couple of minutes. If you keep an eye on them and just keep beating until the mixture becomes a big stiffer. NICOLE
These were my first attempt at meringues and they were perfect. I accidentally forgot to heat to 50* so ended up beating for another 4 mins. I put some pink in with the sugar and piped with a snap lock bag.
So happy with the result, thanks for a great recipe 👍😀
They were too liquidy for my piping bag so turned out more like cookies but still, very delicious. I added half a cup lightly toasted ground hazelnuts and then for the second cookie sheet added some more leftover ground hazelnuts and they all turned out very tasty, only about an hour in the oven since they were thin and I propped it slightly ajar with a wooden spoon as suggested. I hate to waste egg whites when I use a recipe that only needs the yolks so this turned out to be a great recipe that I will keep. Next time I will whip the egg whites for a longer period of time at a higher speed to get the batter to be stiffer. Thanks for posting!
Awesome recipe, can realy taste that lemon.. family loved it..
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