Ingredients Identical weight of egg whites, at room temperature caster sugar icing sugar Black food colouring
Instructions Preheat the oven to 90°C. Place the egg whites in the Thermomix bowl and give one quick Turbo pulse. Add the butterfly whisk and half the caster sugar and beat 5 minutes, 37°C, increasing the speed slowly to get to Speed 3.5/4. Add the rest of the caster sugar and beat Speed 3.5, 2/3 minutes. Add delicately the icing sugar (I sifted mine first) one tablespoon at a time while the TM is at Speed 2. (Add coloring now if you wish) The meringue should be tight, making soft stiff peaks. Place in a piping bag and pipe the meringues to the desired sizes and shapes. Bake at 90C for 2/2.5H with the oven door slightly ajar (the humidity needs to escape if you want the meringues to have a nice bite to them). Once baked, take them out of the oven and let me cool down completely. Decorate by drawing faces with the black food colouring.
I had 110 gr of egg whites (the equivalent of 3 egg whites), 110 gr of caster sugar and 110 gr of icing sugar.
The recipe can be done without a Thermomix.
Follow the steps of the recipe but use a hand mixer instead. Separate the eggs at least 2 days before you're going to make the meringues and let them sit at room temperature.