- 6 Egg Whites at room temp
- 1 tsp cream of tartar
- 220 g sugar
- 2 tsp white vinegar
- 2 tbsp cornflour
8Recipe is created for
Place sugar into TM bowl and blitz for 10 sec/Turbo. Remove and set aside.Place butterfly (optional) and egg whites and cream of tartar in TM bowl and set for 10 min/37°C/speed 3.5.At approximately 4 minutes, add the vinegar and then at 6 minutes (approx 1 minute for each egg white) check to see if egg whites are stiff. If so, commence spooning the icing sugar, then the cornflour through the hole in the lid.This will take you to up 10 minutes, maybe a little longer. Make sure the sugar is completely dissolved. You may need to scrape the mix down gently if an air pocket forms under the meringue mixture.Once this process is complete, spoon mixture onto a baking tray lined with baking paper, place in oven and cook for approx 2-2.5hrs on 120°C.Once cooked leave in oven to cool overnight.Serve with whipped cream and fresh berries (strawberries and blueberries are my favourite) or passion fruit (fresh or canned).
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