I really enjoy a well made meringue…I prefer them crisp but do not mind if they are a little gooey on the inside. Due to my love of meringues, I am always on the hunt for a super easy and fool proof meringue recipe. I can gladly say I think I have found the perfect meringue recipe. And, the best part is the meringue is made in the Thermomix…which takes most of work out of the whole process. However, do not fear if you do not have a Thermomix, as you can still make this over a stove top with a sugar thermometer…it will just require more work and patience.
How to adapt the recipe :
You can adapt this recipe to get the quantity you require. You must just keep the ratio of 110 g sugar : 1 egg white. For example, if you want to use 4 egg whites then you will need to use 440 g sugar.
Tips :
- This recipe will work with 1 egg white and 110 g sugar – just keep in mind that this isn’t really a lot of meringue
- If you have the TM31, I wouldn’t recommend using more than 5 egg whites and 550 g sugar
- For some flavour and colour variations, fold in some :
- melted Nutella or chocolate
- coloured sherbet
- gel food colouring
Meringues made in the Thermomix
Ingredients
- 6 egg whites
- 660 g castor sugar
- pinch of salt
Method
- Put the sugar in the Thermomix bowl and mill for 10 seconds on Turbo
- Place the butterfly in the bowl and add the egg whites along with a pinch of salt
- Cook at 37°C/7 minutes/speed 2
- Leave the egg whites in the bowl to cool for approximately 10 minutes with the lid off
- Mix again for 7 minutes/speed 2.
- Either pipe the mixture into small circles or a large pavlova basket or dollop onto a baking tray in spoonfuls, leaving space for expansion.
- Place the meringues in the oven and cook for about 90 minutes on 100°C and then 120 minutes at 80°C (this will give you nice crisp meringues - if you prefer them chewy reduce the cooking time till you get your desired consistency).
- Leave meringues to cool completely, remove from baking paper and enjoy.
I’ve never made meringues until today – I followed your recipe and they turned out perfectly, I was super impressed! The only extra thing I did was a water & vinegar hot wash after milling the sugar because I’ve read about so many Thermomix pavlova fails (the main reason I’d never attempted meringues until today). I made mini ones. Thanks for sharing!
So glad they worked for you too xxx
Do you not have to empty the sugar out of the bowl and clean it before adding the egg whites?
Surely this is revolutionary – all recipes say that the bowl needs to be spotless when egg whites are added and sugar is added slowly during whipping.
For 6 whites, do you not need 660g sugar?
Sorry, questions, questions….
Hi Sara, yes sorry – that was a typo. Its 660g sugar. You do not need to remove the sugar and clean the bowl, as this recipe is more like an Italian meringue recipe. And the thermomix is pretty amazing, make these all the time and have never had a flop 🙂