Sunbeam MX001 - Manual (Page 35)

33
Meringues
2 egg whites
90g caster sugar
90g icing sugar
1.Preheat oven to 120°C. Grease two oven
slides with baking paper.
2.Using the small Mixmaster bowl, beat egg
whites until stiff but not dry, on Very High
speed (10-12).
3.On Very High speed (10-12) add caster
sugar gradually, beating well.
4.Reduce to Low speed (1) and fold in icing
sugar. Mix until stiff and shiny.
5.Using a star shaped nozzle, pipe small
meringues onto the prepared slide. If you
do not have a piping bag use two
teaspoons. Decorate if desired. Bake for 10
minutes, reduce heat to 100°C and
continue cooking for 20-25 minutes.
6.When cold, join in pairs with icing
(optional).
Marshmallows Makes 12
25g gelatine
1 1 /
2
cups caster sugar
185ml boiling water
vanilla or strawberry essence
food colouring (optional)
Combined cornflour and icing sugar for
coating
1.Dissolve the gelatine in 95ml boiling water
whisking together with a fork. Keep in bowl
of hot water until ready to use so it does
not gel.
2.Using the large Mixmaster bowl and a
metal spoon combine the sugar, 185ml
boiling water and vanilla. Stir and add the
dissolved gelatine.
3.Mix on Low speed (1) for 2 minutes slowly
increasing to High speed (7). Leave on
High speed for 10 minutes or until the
mixture becomes thick and creamy. Add a
few drops of your favourite food colouring
(optional) and increase speed to Very High
(12). Beat for a further 5-7 minutes, until
mixture is very stiff and fluffy.
4.Lightly grease 2 x 22cm square tins or
similar with vegetable oil.
5.Scrape down sides of bowl occasionally
during beating.
6.Spoon mixture onto oven slides, spread
evenly. Leave to set at room temperature,
approximately 30 minutes.
7.When firm to touch, cut into cubes or fun
shapes that the kids will enjoy. Toss in
cornflour mixture.
Note: Marshmallow mixture can also be
piped onto oiled trays, if you have a piping
bag and nozzle.
Kids Treats (continued)