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1 Xmas Peppermint Meringues

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Xmas Peppermint Meringues

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Ingredients

24 piece(s)

Peppermint Meringues

  • 4 Egg Whites (room temperature)
  • 220 grams castor sugar
  • 1/2 tsp cream of tartar
  • 1 tsp Peppermint Essence
  • sprinkles, for decoration

Piping

  • 2 Artists brush
  • 1 piping bag
  • Red food gel
  • Green food gel
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  • 6
    2h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1.  Preheat oven to 120C.

  2. 2.   Line two baking trays with baking paper. Create 24 template shapes by tracing out shapes onto the baking paper. 12 per tray. Set aside.

  3. 3.   Insert butterfly, place egg whites, cream of tartar and peppermint essence into bowl. 4 min/50C/sp3.5 until stiff peaks form. 

  4. 4.   Using food gel, paint 5mm stripes of alternating colours inside piping bag, all the way to the top. 

  5. 5.   With butterfly rotating 4-7 min/50C/sp3 add castor sugar 1 tbs at a time. Meringue should be smooth, not gritty when rubbed between fingers. Peaks should stay formed, if drooping, continue whipping.

  6. 6.   Place meringue into piping bag, start swirling over your templates. Add sprinkles beofre placing in oven.

  7. 7.   Bake 1-1½ hrs. Turn oven off and let Meringues sit overnight or for a minimum of 3 hrs to dry out with the oven door ajar.

  8. 8.   Enjoy. Store in an air tight container for up to 1 week if they last that long.

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Tip

Whipping times will vary depending on the egg age size and temperature. Older eggs at room temperature will work quicker. 

Baking time will vary depending on the size of the meringue, the larger the meringue, the longer oven time.

If you find the meringue are soft the next day, put them in the oven again for 20 minutes and let cool.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks for the recipe! My son

    Submitted by GFThermi on 2. January 2015 - 14:40.

    Thanks for the recipe! My son loved making these!

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