Meringues, what a treat! and what a great satisfaction is to find out I can prepare them with my Thermomix at home in a very cheap way!
Meringues are one of my sister's favourite desserts (she's proud the author of the Ricotta Cheese and Custard Tart). Sometimes she gives meringues for her daughters when they come out of school, they love crunching them on their way home :-)
When I found out that Thermomix can make meringues as well, I told her right away, and although she seemed a bit doubtful at first, now that she has learned the process by heart and doesn't even need to look up the recipe anymore, she can't stop baking meringues!
This preparation is not the easiest, make sure you carefully follow the instructions step by step. For your convenience, I suggest you have a look at this article about the best way to whip egg-whites into stiff peaks.
Thanks to Stefania Cinquino, Silvia Negri, Romina Silvagni and Francesca Stedile for their special suggestions about this recipe!
This meringues recipe could be also useful for the preparation of the Pavlova Cake.
If you have egg-whites leftovers (like in the Jam Tart preparation) you can make other recipes:
- White Cake with Egg-Whites
- Lemon Cake
- Lingue di Gatto Traditional Italian Biscuits
If you go crazy for meringues I suggest you try the Pavlova Cake which has a base of meringues and a custard, whipped cream and fresh fruit topping.
- 3 Egg-Whites (about 110 g)
- 330 g Sugar (3 times egg-whites weight)
How to prepare the Meringues
But sugar in the bowl. 10 Sec. Speed Turbo.
Place the butterfly tool inside the bowl.
Add egg-whites and a pinch of salt. 7 Min. 37° Speed 2.
Let it get cold without the lid for about 10 Min.
Mix 7 Min. Speed 2.
Put the mixture in a pastry bag and shape as you like. Make many small meringues (of the size you prefer) or one bigger disc of meringue as for the Pavlova Cake or the meringata (/merinˈgata/), a cake of whipped cream and meringues. If you don't have a pastry bag you can use two tablespoons.
Place the mixture on a baking tray with greaseproof paper.
It's very important to leave some space between meringues because they increase their volume.
Cook for about 60-90 Min. 100° or 120 Min. 80°. It depends on your oven and on your meringues size.
At the end of the cooking you can let meringues get cold inside the open oven. In this way they will dry inside too.
Translated from the Italian recipe
Meringhe col Bimby