Sunbeam MX7700 - Manual (Page 34)

32
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 Mixmaster bowl and the bowl
speed set on Low, 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 24 pieces
2 tablespoons gelatine
½ cup cold water
2 cups sugar
1 cup boiling water
pink food colouring (optional)
¾ cup light toasted desiccated coconut
1. Sprinkle gelatine over cold water; gently
stir through. Place sugar and boiling
water in a large saucepan. Stir over a
low heat until the sugar has dissolved.
Bring mixture to the boil; stir in gelatine
mixture. Boil mixture, uncovered, over
a medium heat, for 10 minutes. Cool to
room temperature.
2. Place mixture into the Mixmaster bowl;
add red food colouring. With bowl speed
set on High start mixing on Very High
speed (12) for about 10 minutes or until
very thick and creamy.
3. Pour mixture into a 20cm x 30cm
lamington tin which has been rinsed with
cold water. Refrigerate until firm.
4. Cut marshmallow into squares with a wet
knife. Toss in toasted coconut.
Recipes continued