Sunbeam MX7700 manual Meringues, Egg whites 90g caster sugar 90g icing sugar, Marshmallows

Recipes 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 Mixmaster bowl and the bowl speed set on Low, 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 24 pieces
2 tablespoons gelatine

½cup cold water 2 cups sugar

1 cup boiling water

pink food colouring (optional)

¾ cup light toasted desiccated coconut

1.Sprinkle gelatine over cold water; gently stir through. Place sugar and boiling water in a large saucepan. Stir over a low heat until the sugar has dissolved. Bring mixture to the boil; stir in gelatine mixture. Boil mixture, uncovered, over a medium heat, for 10 minutes. Cool to room temperature.

2.Place mixture into the Mixmaster bowl; add red food colouring. With bowl speed set on High start mixing on Very High speed (12) for about 10 minutes or until very thick and creamy.

3.Pour mixture into a 20cm x 30cm lamington tin which has been rinsed with cold water. Refrigerate until firm.

4.Cut marshmallow into squares with a wet knife. Toss in toasted coconut.

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