Meringues
2 egg whites
90g caster sugar
90g icing sugar, sifted
1. Preheat oven to 120°C. Grease two baking
trays and line with baking paper.
2. Using the mixing bowl, beat egg whites
until stiff but not dry, on “HI” speed.
Note:
For the small quantity of egg whites we
recommend using the mixer as a hand mixer
until the egg whites increase in volume.
3. Add caster sugar gradually, beating well.
4. Reduce to “LO” speed and fold in icing
sugar. Mix until stiff and shiny.
5. Using a star shaped nozzle, pipe small
meringues onto the prepared tray. If
you do not have a piping bag use two
teaspoons. Decorate if desired. Bake for
10 minutes, reduce heat to 100°C and
continue cooking for 20-25 minutes.
6. When cold, join in pairs with icing
(optional).
Marshmallows
Makes 12
25g gelatine
1½ cups caster sugar
vanilla or strawberry essence
food colouring (optional)
combined cornflour and icing sugar for
coating
1. Dissolve the gelatine in 95ml boiling water
whisking together with a fork. Keep in
bowl of hot water until ready to use so it
does not gel.
2. Using the mixing bowl and a metal spoon
combine the sugar, 250ml boiling water
and vanilla. Stir and add the dissolved
gelatine.
3. Mix on “LO” speed for 2 minutes slowly
increasing to “HI” speed. Leave on “HI”
speed for 10 minutes or until the mixture
becomes thick and creamy. Add a few
drops of your favourite food colouring
(optional). Beat for a further 5-7 minutes,
until mixture is very stiff and fluffy.
4. Lightly grease 2 x 22cm square tins or
similar with vegetable oil.
5. Scrape down sides of bowl occasionally
during beating.
6. Spoon mixture into tins, spread evenly.
Leave to set at room temperature,
approximately 30 minutes.
7. When firm to touch, cut into cubes or fun
shapes that the kids will enjoy. Toss in
cornflour mixture.
Note:
Marshmallow mixture can also be piped
onto oiled trays, if you have a piping bag and
nozzle.
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Recipes (continued)
