Breville Handy Mix & Store LHM150 Instruction Book page 22

Italian Meringue
Makes approximately 1 medium pie topping
300g caster sugar
110g egg white
75ml water
1. Place the sugar and water in a saucepan and
bring to the boil, allow the sugar syrup to get to
118 degrees and remove from the heat.
2. Using the hand mixer and the beater attachment
on speed 4 to whip the egg whites to soft peak
3. Slowly pour the hot sugar syrup into the egg
whites. Continue whisking while adding
the syrup.
4. Turn speed up to 5 and continue whisking for
7 mins or until cooled.
TIPS
This meringue is perfect for topping lemon
meringue pies.
Pavlova
Serves 4 - 6
5 egg whites, at room temperature
1 ½ cups caster sugar
3 tsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
1 ½ cups thickened cream
1 tbsp caster sugar
1 tsp vanilla essence
1 punnet strawberries
1 punnet blueberries
5 passionfruit, halved
1. Preheat oven to 150°C. Line a large baking tray
with non-stick baking paper.
2. Using the hand mixer with the beating
attachment on speed 5, beat the egg whites in a
clean, dry bowl until firm peaks form.
3. Gradually add the sugar 1 tablespoon at a time,
beating constantly until the sugar dissolves
and the mixture is thick and glossy. Beat in the
cornflour, vinegar and vanilla essence.
4. Spoon the meringue mixture onto the baking
tray, use a flat-bladed knife to shape the meringue
and make furrows. Bake in oven for 10 minutes.
5. Reduce oven temperature to 110°C and bake for
a further 1 hour or until the meringue is crisp
and dry.
6. Turn oven off, leaving the meringue in oven with
the door closed, to cool completely.
7. Use a mixer to whisk the thickened cream in a
bowl with the sugar and vanilla essence, until
firm peaks form. Spread the cream over the top
of the Pavlova. Top with fresh berries.
Drizzle over passionfruit pulp.
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