Meringues
2 egg
whites
3 oz. (85 g) extra-fine sugar
3 oz. (85 g) icing sugar
1. Preheat oven to 250°F (120°C)
2. Line two cookie sheets with parchment paper.
3. Add eggs to mixer bowl and beat on ‘HI’ until still but not dry.
4. Add extra-fine sugar gradually, beating well.
5. Reduce speed to ‘LO’ and fold in icing sugar. Mix until stiff and shiny.
6. Place mixture in a large piping bag that has a star tip. Pipe mounds
onto parchment paper.
7. Bake for 10 minutes then reduce heat to 200°F (95°C) and bake for
another 20 – 25 minutes.
8. Cool and serve.
Basic White Bread Dough
1 cup (250 ml) warm water
1 packet
active dry yeast
1 tbsp (15 ml)
sugar
1 tsp. (5 ml)
vegetable oil
3/4 tsp. ( ml)
salt
2 cups (500 ml) flour, divided
1. Combine water, yeast and sugar in a small mixing bowl and stir until
thoroughly dissolved. Let stand for 5 minutes. Stir in oil and salt.
2. Insert dough hooks into the Mixer.
3. Place flour in Mixer Bowl. Using ‘LO’ speeds, gradually add yeast mixture.
Note that it will be necessary to scrape sides of bowl with a rubber spatula.
Mix for 3 – 4 minutes or until all ingredients are incorporated and the
dough forms a ball. Mixture will be wet and sticky. Remove the
dough from the bowl using a rubber spatula.
12
KM-25 Booklet v03 7/23/04 5:45 PM Page 25
