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Meringue in Thermomix

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3 egg whites at room temperature
Pinch cream of tartar
½ cup caster sugar
Pinch salt
1 tsp cornflour

Wash and dry the Thermomix bowl so that it is completely clean and there is no moisture whatsoever remaining. Using butterfly, whip egg whites to stiff peaks, 3-4 mins, 50˚C, speed 3.5. Reduce speed to 2.5 and add the sugar, salt and cornflour mix 1 tbsp at  a time, pausing to allow sugar to dissolve over another 3-4 mins. Spread using a broad spatula and bake about 10 mins 180˚C until browned but not burnt.

See also Lemon Meringue Pie recipe, a great favourite from the Failsafe Cookbook