Morphy Richards Total Control User Manual page 15

FP400015 MUK REV1.qxp_Layout 1 02/09/2015 10:30 Page 15
Egg Whites
6 Large egg whites (200ml)
•
Meringues
Ingredients:
• 6 Large egg whites (200ml)
• 240g Caster sugar
Whipped cream
Ingredients:
• 300ml - 600ml double or
whipping cream
Place the egg whites into the clean, grease free Mixing Bowl.
Attach the Bowl Cover and Whisk to the Head Unit.
Gradually increase the speed of the mixer from 0-6.
Whisk for approximately 3 minutes (or until soft peaks form).
Place the egg whites into the clean, grease free Mixing Bowl.
Attach the Bowl Cover and Whisk to the Head Unit.
Gradually increase the speed of the mixer from 0-6.
Whisk for approximately 3 minutes (or until soft peaks form).
Over the course of 3 minutes, add the caster sugar to the egg
whites, a tablespoon at a time, mixing well after each addition.
Place dessert spoonfuls 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, depending on size).
Method:
1
Pour the cream in the Mixing Bowl. Attach the Bowl Cover and
Whisk to the Head Unit.
2
Whip on speed 6 until desired thickness is achieved.
The following times are a guide.
Double cream - 2 minutes
Whipping cream - 1½ minutes
Whipping cream due to the lower fat content will whip quicker than
double cream. While the stand mixer is running you should monitor
the cream to ensure it does not become over whipped.
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