Recipes (continued)
Meringues
2 egg whites
90g caster sugar
90g icing sugar, sifted
1.Preheat oven to 120°C. Grease two baking trays and line with baking paper.
2.Using the mixing bowl, beat egg whites until stiff but not dry, on “HI” speed.
Note: For the small quantity of egg whites we recommend using the mixer as a hand mixer until the egg whites increase in volume.
3.Add caster sugar gradually, beating well.
4.Reduce to “LO” speed and fold in icing sugar. Mix until stiff and shiny.
5.Using a star shaped nozzle, pipe small meringues onto the prepared tray. 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
6.When cold, join in pairs with icing (optional).
Marshmallows | Makes 12 |
25g gelatine
1½ cups caster sugar 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 mixing bowl and a metal spoon combine the sugar, 250ml boiling water and vanilla. Stir and add the dissolved gelatine.
3.Mix on “LO” speed for 2 minutes slowly increasing to “HI” speed. Leave on “HI” speed for 10 minutes or until the mixture becomes thick and creamy. Add a few drops of your favourite food colouring (optional). Beat for a further
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 into tins, 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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