22
Italian Meringue
300g caster sugar
110g egg white
75ml water
1.
Place the sugar and water in a
saucepan and bring to the boil, allow
the sugar syrup to get to 118 degrees
and remove from the heat.
2.
Using the hand mixer and the beater
attachment on speed 4 to whip the
egg whites to soft peak
3.
Slowly pour the hot sugar syrup into
the egg whites. Continue whisking
while adding the syrup.
4.
Turn speed up to 5 and continue
whisking for 7 mins or until cooled.
TIPS:
This meringue is perfect for
topping lemon meringue pies.
Pavlova
5 egg whites, at room temperature
1 ½ cups caster sugar
3 tsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
1 ½ cups thickened cream
1 tbsp caster sugar
1 tsp vanilla essence
1 punnet strawberries
1 punnet blueberries
5 passionfruit, halved
1.
Preheat oven to 150°C. Line a large
baking tray with non-stick baking
paper.
2.
Using the hand mixer with the beating
attachment on speed 5, beat the egg
whites in a clean, dry bowl until firm
peaks form.
3.
Gradually add the sugar 1 tablespoon
at a time, beating constantly until
the sugar dissolves and the mixture is
thick and glossy. Beat in the cornflour,
vinegar and vanilla essence.
4.
Spoon the meringue mixture onto the
baking tray, use a flat-bladed knife
to shape the meringue and make
furrows. Bake in oven for 10 minutes.
5.
Reduce oven temperature to 110°C
and bake for a further 1 hour or until
the meringue is crisp and dry.
6.
Turn oven off, leaving the meringue
in oven with the door closed, to cool
completely.
7.
Use a mixer to whisk the thickened
cream in a bowl with the sugar and
vanilla essence, until firm peaks form.
Spread the cream over the top of the
Pavlova. Top with fresh berries. Drizzle
over passionfruit pulp.
Summary of Contents for KHM300 Series
Page 2: ...Suits all KHM300 models INSTRUCTION BOOKLET...
Page 24: ...23 Notes...
