Andrew James AJ000161 5.2 Litre Food Mixer - Manual (Page 9)

9
Application
Easy delicious Meringue
6 egg whites
½ tsp vanilla extract
170g caster sugar
170g icing sugar
Small amount of margarine to base the baking tray or baking paper
To Serve:
300ml double cream
Mixed summer fruits and berries
1. Pre-heat the oven to 110˚c/Gas mark ¼.
2. Line the baking tray with greaseproof paper so that the meringue
comes off easily once it is cooked.
3. Separate the egg whites and yolks.
4. For the best results use the balloon whisk for beating the egg
whites. Place the egg whites into the bowl and select setting 2 for
20 seconds, then select setting 3 for 30 seconds adding the vanilla
extract and a small amount of the caster sugar, then select setting 4
for 30 seconds adding another small amount of sugar. Select setting
6 for a couple of minutes adding the caster sugar, then the icing
sugar, gradually, a tablespoon at a time, until all the sugar is used
and until you have a nice glossy and stiff meringue mixture.
5. Using the Andrew James spatula, place the mixture into the baking
tray either all the mixture in one big round portion or into small
individual meringues.
6. Bake it for about 1hr 30 minutes until the meringues are golden and
crisp. The time of cooking may vary depending on your oven.
7. After cooking, take the meringues out of the oven and off the
baking tray allowing them to cool on a cooling rack until they are at
room temperature.
Balloon whisk attachment