Operating instructions

9
Applicaon
Easy delicious Meringue
6 egg whites
½ tsp vanilla extract
170g caster sugar
170g icing sugar
Small amount of margarine to base the baking tray or baking paper
To Serve:
300ml double cream
Mixed summer fruits and berries
1. Pre-heat the oven to 110˚c/Gas mark ¼.
2. Line the baking tray with greaseproof paper so that the meringue
comes o easily once it is cooked.
3. Separate the egg whites and yolks.
4. For the best results use the balloon whisk for beang the egg
whites. Place the egg whites into the bowl and select seng 2 for
20 seconds, then select seng 3 for 30 seconds adding the vanilla
extract and a small amount of the caster sugar, then select seng 4
for 30 seconds adding another small amount of sugar. Select seng
6 for a couple of minutes adding the caster sugar, then the icing
sugar, gradually, a tablespoon at a me, unl all the sugar is used
and unl you have a nice glossy and s meringue mixture.
5. Using the Andrew James spatula, place the mixture into the baking
tray either in one big round poron or into small individual
meringues.
6. Bake for about 1hr 30 minutes unl the meringues are golden and
crisp. The me of cooking may vary depending on your oven.
7. Aer cooking, take the meringues out of the oven and o the
baking tray, allowing them to cool on a cooling rack unl they are at
room temperature.
Balloon whisk aachment