THERMOMIX ® RECIPE

1 Lemon Meringue Cupcakes

Recipe's preparation

Cup cakes

1. Heat oven to 180 degrees.

   
   

   Place sugar & lemon zest into the bowl & chop 20 secs speed 10.

   
   

   add butter & mix for 1 min, speed 5, scrape down the bowl & add the eggs mix for 10 secs speed 5, add remaining cupcake ingredients & mix for 5 secs speed 4, scrape down the bowl & mix again for another 5 secs speed 4. Divide mixture into 12 cupcake cases & bake for 20 mins or until cooked.

   
   

   Allow to cool & scoop 2 cm deep holes into each cupcake & fill with the lemon curd, then pipe your merigue ontop & place in the oven for a further 5 mins until slightly brown on top.

Lemon curd

2. Chop sugar & lemon zest for 10 secs speed 10 & insert butterfly, place all other ingredients into the TM bowl & cook for 8 mins, 80 degrees speed 3. If it isn't setiing cook for a further 2 - 3 mins. (You may want to strain off the zest depending on how you like it.)

Meringue

3. Make sure you bowl & butterfly are completely clean & dry to ensure success with your meringue. Try Dani Valent's vinegar clean by putting water & a splash of vinegar into the TM bowl & cook for 5mins Varoma speed 4. Then completely dry the bowl.

   
   

   Mill sugar for 20 secs speed 10, place to one side & add your egg whites, mix for about 2mins, 37 degrees, speed 4, until you have stiff peaks. Set timer for about 5 - 8 mins & very slowly add in the sugar 1 spoon at a time as the butterfly mixes on speed 4, keeping the MC off. Don't try to rush it. When you have added all the sugar & finished mixing, touch a bit of the meringue, you shouldn't feel any gritty bits of sugar grains.