Delicious melt-in-your-mouth Thermomix Meringues that have a delicate crispy shell and soft gooey centre. They're a doddle to make in the Thermomix with these simple instructions.

These Thermomix meringues are guaranteed not to fail if you follow the tips and tricks below. I've had many meringue failures in my time but have found the key to perfect meringues in the Thermomix is a spotlessly clean bowl and enough cream of tartar to stabilise the egg whites.

I love serving these meringues sandwiched together with freshly whipped cream and ripe summer berries on the side. They also taste delicious with a drizzle of coulis.

Tips For The Perfect Meringues

Ensure the bowl is spotlessly clean, grease free and dry - freshly squeezed lemon or white vinegar is a good degreaser.
Fresh eggs are the best at room temperature with no bits of yolk left in them.
Enough cream of tartar to stabilise the egg whites so they whip up nicely.
Leave the measuring cup off to incorporate air.
Gradually add the sugar one tablespoon at a time.
When mixing finishes, pinch the mixture between your fingers, if smooth it's okay, if grainy, it needs more whisking.
Cook in a low oven and leave to cool in the oven whilst it's turned off.

To Make Ahead

The meringues can be made ahead and will keep for a few days stored in an airtight container in a dark and cool pantry.

How to Freeze

Meringues are best consumed fresh but can be frozen in an airtight container for up to a month. It's best to layer them with baking paper and let them defrost on a wire rack for about an hour.

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📖 Recipe

Small meringues piled up on a cake stand

Thermomix Meringues

4.54 from 52 votes

Perfect white and fluffy Meringues that will melt in your mouth and make a delicious dessert served with berries and cream.

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Prep Time:10

Cook Time:2

Total Time:2 10

Servings: 15

Author: Vicki Newton

Ingredients

4 large egg whites at room temperature approximately 110g
½ teaspoon cream of tartar
200 g caster sugar

Instructions

Preheat the oven to 120°C fan/140°C and line a large baking tray with baking paper.
Ensure that the Thermomix bowl and Butterfly whisk are spotlessly clean and dry. I like to rub a lemon wedge around the bowl first to get rid of any grease, then wipe it off with a kitchen towel.
Add the egg whites and cream of tartar to the mixing bowl and insert the butterfly attachment. Whisk for 3 mins/37℃/speed 3.5 with the measuring cup off until stiff peaks form. (if you turn the bowl upside down the mixture won't come out!!)
Set the Thermomix to 4 min/37℃/speed 3 and slowly add the caster sugar 1 tablespoon at a time through the mixing bowl lid until stiff and glossy. (this will take less than 4 minutes but keep the Thermomix running for the full time).
Place individual dessert spoons of the mixture onto the baking tray and swirl the mixture around with the back of a spoon, making a pretty pattern.
Bake in the oven for 45 minutes to 1 hour until firm and crisp. Turn the oven off and leave to cool in the oven for another hour.

Notes

See tips in the recipe post above for perfect meringues.

The meringues can be made ahead and will keep for a few days stored in an airtight container in a dark and cool pantry.

Nutrition

Calories: 56kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 15mg | Sugar: 13g

Comments

4.54 from 52 votes (51 ratings without comment)