13
Method:
1
Attach the Whisks to the Mixer.
2
Place the egg whites into the Mixing Bowl.
3
Gradually increase the speed moving through the settings up to
speed 6. You will need will need to turn the Mixing Bowl manually,
clockwise and anticlockwise to aid whisking.
4
After approximately 3 minutes the eggs should be ready.
You can used the whisked eggs to make meringues (below).
Ingredients:
•
6 large egg whites
Egg Whites
Method:
1
Using the whisked egg white from the automatic or manual recipe.
2
Gradually increase the speed moving through the settings up to
speed 6. You will need to turn the Mixing Bowl manually, clockwise
and anticlockwise to aid whisking.
3
Add the caster sugar to the egg whites, a tablespoon at a time,
mixing well after each addition.
4
After 90 seconds if necessary, stop the Mixer and scrape the sides
of the Mixing Bowl down with a spatula. Continue for a further 90
seconds, until all the sugar and egg whites are combined.
5
Place dessertspoonfuls of the mixture onto baking sheets lined
with baking paper. Bake in a preheated oven at 150ºC / Gas Mark
2, for 15 minutes. Lower the temperature to 110ºC / Gas Mark ¼
and cook for a further 2-3 hours until crisp and dry.
Makes 18-24 meringues
Ingredients:
•
6 large egg whites
(whisked as above).
•
240g caster sugar
Meringues
Method:
1
Attach the Whisks to the Mixer.
2
Place the cream in the Mixing Bowl.
3
Whip on speed 4-5 until desired thickness is achieved.
(Guide time: 2-4 minutes). During mixing hold the Mixing Bowl
steady and turn clockwise and anticlockwise to allow the cream to
mix thoroughly. It may be necessary to stop the Mixer and scrape
the sides of the bowl during whisking.
Note: Whipping cream thickens more quickly than double cream.
Ingredients:
•
300ml whipping or double
cream*
*Min
- 300ml
*Max
- 600ml
Whipped cream
Manual Recipes
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