This recipe for Thermomix meringues is super easy. As long as you follow a few essential tips you will have perfect crisp fluffy meringues.
Meringues have a reputation for being difficult to make and many people shy away from making them because of this.
But they are actually really simple to make. And of course the Thermomix makes it even easier!
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Essentially there are two basic ingredients for meringue - egg whites and sugar.
Many people also add cream of tartar to their meringue recipe. This is said to act as a stabiliser and help prevent the meringue from collapsing.
I have experimented with making meringues both with and without cream of tartar and honestly can't tell much difference so generally I just leave it out. You should experiment too and see what works for you.
Interestingly the recipe in cooking bible Larousse Gastronomique uses just egg whites and sugar, but with vanilla extract too.
However, it does say that adding vinegar and cornflour can help to make the meringues crisp on the outside and soft and sticky inside, and the cream of tartar would work in the same way.
If you are making a pavlova, I definitely recommend adding the vinegar and cornflour. But just for meringues, you can leave it out.
Need to use up those egg yolks? Check out our Thermomix Hollandaise Sauce recipe.
Making Meringues in the Thermomix
Making meringue in the Thermomix is super simple and this easy recipe takes just a few minutes.
Start by whizzing up the sugar - you can make meringue with caster sugar as it is, but I think it mixes in even better if you grind it further.
Set the sugar aside and ensure the bowl is completely clean and dry before you place egg whites in there. (This is where a second bowl would be handy.)
You will need the butterfly whisk in the bowl and whisk the egg whites for 2 minutes / 37 degrees / speed 3.5 with the measuring cup off. The eggs should be stiff and fluffy.
Now set the timer to 3 minutes and the speed to 3. With the measuring cup off, slowly - one tablespoon at a time - add the sugar through the hole in the lid of the mixing bowl.
The mixture should be smooth, glossy and shiny. It is now ready for baking.
Piping or Spooning?
Whether you pipe your meringues or use a spoon to make small circles on the baking tray is completely up to you and depends whether you are going for a more refined or more rustic look.
Make sure you use baking paper on your trays as this will stop the meringues from sticking. They are easy to peel off once they are cooked.
When piping the mixture, pressing firmly on the bag will help give a more defined shape to the meringue. Allow a bit of space between the meringues as they will expand slightly as they dry in the oven.
If you prefer a more rustic look, just use a spoon to pile up the meringues on the baking sheet. You can create a swirl at the top using your spoon.
Meringue Kisses, Meringue Cookies - whatever you like to call them these cute mini meringues are always a hit.
To make them, put the meringue mixture into a piping bag with a large piping tip. Wilton 1M is my go-to. One short, sharp squeeze on the piping bag is usually enough for each meringue kiss.
Remember that they will expand as they cook.
Because these meringues are much smaller cooking time is reduced to just 45 minutes in the oven.
What is the trick to making meringue?
Meringue making is really not that difficult but there are a few rules you should follow to ensure perfect meringues. Here are my top tips:
- Make sure your bowl is completely clean and dry before starting.
- Egg whites whisk best when they are at room temperature (but eggs are easier to separate when cold from the fridge).
- Be very careful when you separate the eggs. The slightest speck of egg yolk in the whites will stop them from whisking properly.
- Add the sugar slowly - one spoonful at a time.
- If possible, try to avoid overly humid days for making meringues.
- Bake meringues at a low oven temperature.
- Leave them in the oven to cool completely.
- Store in an airtight container.
FAQs and Top Tips
If you keep them in an airtight container they will last for 2 weeks. You can also freeze them for a month or so.
The best way to store meringues is in an airtight container. They will last for a good 2 weeks.
Yes you can freeze meringues. Keep them in an airtight container and try to use within a month.
The secret to white meringues is cooking them on a low heat for a long time. The higher the heat, the more likely they will colour. If you find they are browning, try lowering the heat by 10 degrees and moving to a lower shelf.
That is a matter of opinion! Traditionally it is used to help stabilise the meringue (ie stop it from collapsing). I have experimented with both and found little difference.
Cream of tartar is used as a stabiliser in meringue - this means that it helps the meringue keep its shape while cooking. Without it there is a risk that the meringue may collapse.
If you don't have any cream of tartar, you can substitute it with ¼ teaspoon of lemon juice. I generally make meringues without cream of tartar and they work out fine too, so feel free to skip it and see how you go.
It depends on the look you are going for. For pretty meringues, using a piping bag will help. For a more rustic look, just spoon the meringue mixture onto the baking tray. You can still create a swirl top with the spoon.
Love Meringues? You may like these recipes:
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- Wilton Icing Tip, X-Large
- Non-Stick Baking Pan
- 220 g caster sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- Few drops food colouring optional
- Pre-heat oven to 100 C / 210 F. Line two baking sheets with baking paper.
- Add sugar to the Thermomix bowl. Mill for 10 seconds / speed 9. Set aside.
- Now thoroughly clean and dry the Thermomix bowl.
- Insert butterfly and add egg whites to the bowl. Whisk for 2 minutes / 37 degrees / speed 3.5 / MC off. The egg whites should be stiff and fluffy.
- Add vanilla extract and food colouring (if using).
- Set the Thermomix to 3 minutes / speed 3 / MC off and slowly - 1 tablespoon at a time - add the sugar through the hole in the lid. The mixture should be smooth and glossy.
- Transfer to a piping bag to pipe onto the baking tray. Alternatively use a spoon to make small piles of meringue mixture.
- Bake in the oven for 1 hour and 30 minutes. For meringue kisses, bake for 45 minutes.
- Leave the meringues in the oven until they are completely cool. Then transfer to an airtight container.