I am always looking for ways to use up egg whites (predominantly because I make the TM creamy traditional ice cream (EDC p150) ALOT! (and it only needs egg yolks)).
Here is an easy recipe that the kids love to gobble down for a sweet treat!
The original recipe is from Taste.Com: http://www.taste.com.au/recipes/12590/meringues
And here it is in Thermotalk:
2 egg whites
100g icing sugar (you can pre-make this using white sugar by grinding it for 10 seconds on speed 9)
1 tsp cornflour
1/2 tsp white vinegar
food colouring (if desired)
sprinkles (if desired)
Preheat oven to 100C. Line baking tray with non-stick baking paper.
Make sure TM bowl is clean and dry*.
Insert butterfly and place egg whites into TM bowl. Beat without MC in place for 1-2 minutes at 50C on speed 4 until stiff peaks form. Scrape down the sides of the bowl.
Add icing sugar, 1 teaspoon at a time through hole in lid with blades rotating on speed 2. Take at least 2 minutes to incorporate the sugar. Add cornflour, white vinegar and food colouring with blades rotating on speed 2-3 for 4 seconds or until just combined.
Place mixture into a clean piping bag and pipe the meringues whatever size you like onto a tray lined with baking paper. Sprinkle with sprinkles if desired.
Bake in preheated oven for approximately 2 hours (will depend on the size of your meringues), until meringues are crisp and sound hollow.
*Cleaning tip 1: To have a really clean bowl before making the meringue - place 500g water and a splash of white vinegar into TM bowl and heat for 5 minutes at 100C on speed 4. Drain. Dry bowl for 2 minutes at 50C on speed 1. Cool slightly before using.
Cleaning tip 2: Don't use hot water to clean the TM bowl after the making the meringue mixture otherwise it will cook the egg white and make it harder to clean!
Storage tip: Store in a container in the fridge (doesn't necessarily have to be air tight). The dry air in the fridge will keep them crisp.