Sunbeam MX001 Meringues, egg whites 90g caster sugar 90g icing sugar, Marshmallows, 25g gelatine

Kids Treats (continued)

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
11/2 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.

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