Want to know the easiest way to make meringue in a Thermomix? Follow our simple 10 minute recipe for perfectly creamy and smooth meringue every single time!
Christmas baking has never been easier with our step by step guide for how to make meringue in the Thermomix.
This recipe is perfect for pavlovas, lemon meringue pie and mini meringues or mini meringue wreaths. Enjoy!
What You Need
Would you believe that you only need 3 ingredients to make meringue! And you probably already have them in your fridge or pantry:
Note: please scroll to the recipe card below for the ingredient quantities and full detailed method.
- sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
- egg whites – use large eggs (approximately 55g)
- cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
How To Make Meringue In The Thermomix?
It couldn’t be easier to make meringue using your Thermomix! In just 10 minutes and a couple of basic steps, you’ll have beautifully creamy meringue ready for your pavlovas, lemon meringue pies, mini meringue wreaths and more!
Note: please scroll to the recipe card below for the ingredient quantities and full detailed method.
Step 1 – Mill The Sugar
Ensure your Thermomix is clean and dry and the mill your choice of sugar (raw, caster or white) until it resembles a fine powder.
Set aside.
Step 2 – Whip The Egg Whites & Cream Of Tartar
Clean and dry the bowl. With the butterfly inserted, whip the egg whites and cream of tartar until stiff peaks have formed.
Step 3 – Add The Sugar
Slowly add the sugar and continue to mix until all of the sugar has been combined.
Cooking Times
The cooking time for your meringue will depend on whether you choose to cook it as little mini meringues or as one whole pavlova.
Mini Meringues
- Preheat oven to 150 degrees celsius (fan-forced).
- Line baking trays with baking paper.
- Place 2-3 tablespoons of mixture onto the tray. Hollow out the middle slightly with a spoon (this is where you will add your filling later).
- Repeat with remaining mixture.
- Reduce oven temperature to 120 degrees.
- Bake mini meringues for 55 minutes. Switch off the oven and keep the door closed until the temperature has cooled completely.
Whole Pavlova
- Preheat oven to 120 degrees celsius (fan-forced).
- Pour the mixture onto an oven tray covered with foil. Bake for exactly 1 hour and 20 minutes.
- Turn oven off and allow the pavlova to cool completely.
- Decorate with whipped cream and berries.
FAQ
Yes this is essential for milling the sugar as well as for whipping the egg whites and cream of tartar.
The quickest and easiest way to whip egg whites is when they are at room temperature. Try to remove them from the fridge at least an hour before using.
The options are endless!!! Lemon meringue pie, pavlova, Christmas mini wreaths and more!
Meringues baked without any filling will last for up to 3 weeks in an airtight container at room temperature.
Thermomix Christmas Cookbook
Our Thermomix Christmas Cookbook is filled with 24 delicious sweets, treats and dessert Thermomix recipes – plus it comes with a FREE eBook version emailed immediately upon purchase.
How to Make Meringue in a Thermomix
Equipment
- Thermomix
Ingredients
- 200 g sugar raw, white or caster
- 6 egg whites room temperature
- 1/2 tsp cream of tartar
Instructions
- Place the sugar into a clean and dry Thermomix bowl. Mill on Speed 10 for 15 seconds. Set aside in a separate bowl.
- Wash and dry the Thermomix bowl so that it is completely clean and there is no moisture whatsoever remaining. Insert the butterfly.
- Add the room temperature egg whites and the cream of tartar to the Thermomix bowl. Whip for 3-4 minutes on Speed 3.5, 50 degrees or until stiff peaks have formed.
- Reduce to Speed 2.5 (with the temp still on 50 degrees) and add the sugar, one tablespoon at a time (this will take a further 3-4 minutes approximately).
Notes
- sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
- egg whites – use large eggs (approximately 55g)
- cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
- sugar – you can use either raw sugar, white sugar or caster sugar for this recipe. The sugar is milled to a fine powder. If you want a bright white meringue, it’s best to use caster or white sugar.
- egg whites – use large eggs (approximately 55g)
- cream of tartar – this is used to stabilise the meringue and helps it to hold it’s shape when baked.
Nutrition
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