{"id":98,"date":"2012-04-08T08:57:00","date_gmt":"2012-04-08T08:57:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/04\/08\/raspberry-almond-meringue-cake\/"},"modified":"2020-08-17T02:14:18","modified_gmt":"2020-08-17T02:14:18","slug":"raspberry-almond-meringue-cake","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/04\/08\/raspberry-almond-meringue-cake\/","title":{"rendered":"Raspberry & Almond Meringue Cake"},"content":{"rendered":"
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Who said you can’t make meringue in the Thermomix? Of course you can! It just needs heat.<\/p>\n

The meringue came up a treat. I processed raw sugar first, then the egg whites and cream of tartar were added and cooked on 60 for 6 minutes with the butterfly inserted.
\nThe result was shiny, fluffy and light meringue.<\/p>\n

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This recipe is another from\u00a0Tenina<\/a>\u00a0and can be found in her\u00a0book For Food’s Sake<\/a>. I’m just loving the recipes in this book. She understands flavour and her recipes are original and interesting. They complement the Recipe Books put out by Vorwerk.
\nMost recipes use ingredients that you can access easily, even when you live in the bush.<\/p>\n

This was easy to make, even though there was quite a few steps. I’ve learned to sit down and read the recipe carefully before I even start. I also gather many of the ingredients. That way I can be sure that I do actually have the ingredients! There’s nothing more annoying than finding yourself half way through making something and discovering that you don’t actually have one of the essential ingredients.<\/p>\n

I bought a 500g pack of frozen raspberries for this recipe, though fresh ones would be lovely if you have access to them.<\/p>\n

We had this for Easter Sunday lunch with friends. It went down a treat!<\/p>\n","protected":false},"excerpt":{"rendered":"

Who said you can’t make meringue in the Thermomix? Of course you can! It just needs heat. The meringue came up a treat. I processed raw sugar first, then the egg whites and cream of tartar were added and cooked on 60 for 6 minutes with the butterfly inserted. The result was shiny, fluffy and…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[164,177],"tags":[41,124,3,83],"class_list":{"0":"post-98","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts","8":"category-thermomix","9":"tag-dessert","10":"tag-meringue","11":"tag-raspberries","12":"tag-tenina","13":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2012\/04\/Raspberry-Almond-Meringue-Cake.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-1A","jetpack-related-posts":[{"id":1690,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/10\/26\/chocolate-swiss-meringue-buttercream\/","url_meta":{"origin":98,"position":0},"title":"Swiss Meringue Buttercream","date":"October 26, 2020","format":false,"excerpt":"Recipe has been updated. 3rd June, 2022. I adore buttercream on my cakes, but it can often taste a little 'greasy', depending on how long it's been whipped. A great alternative that is more stable, too is Swiss Meringue Buttercream. I searched Cookidoo for a recipe and the only one\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2020\/10\/Swiss-Meringue-Buttercream-rotated.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":173,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/06\/02\/chocolate-muffins\/","url_meta":{"origin":98,"position":1},"title":"Chocolate Cupcakes","date":"June 2, 2010","format":false,"excerpt":"(This recipe was updated on 26th Oct, 2020. And again on 12th Oct 2022 - I reduced the sugar from 145g to 120g.) These delicious morsels are a favourite for the childrens' birthdays. They're easy to make and the recipe can be doubled. I find that Woolworths Home Brand Cocoa\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2010\/06\/Chocolate-CupcakesTN-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":168,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/08\/01\/perfect-patty-cakes\/","url_meta":{"origin":98,"position":2},"title":"Perfect Cupcakes","date":"August 1, 2010","format":false,"excerpt":"Recipe updated significantly on\u00a0 January 20th, 2021, and again for a better photo and to correct a few typos on July 5th, 2021. My family seem to love patty cakes. They're easy to eat, especially since they can be just grabbed, even with hands covered in grease, and quickly devoured.\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2021\/07\/Cakes1.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":140,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/03\/08\/challenge-tuesday-week-4\/","url_meta":{"origin":98,"position":3},"title":"The Challenge Tuesday Week 4","date":"March 8, 2011","format":false,"excerpt":"Today begins the final week of my Pantry & Freezer Challenge. All my freezers are beginning to look a bit bare, especially the chest freezer. Yesterday, I made chicken stock with the carcass of the chicken cooked earlier in the week. I added a miripoix (diced carrot, celery and onion)\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2294,"url":"http:\/\/thermogourmand.com.au\/index.php\/2022\/05\/21\/thermogourmand-vanilla-cup-cakes\/","url_meta":{"origin":98,"position":4},"title":"ThermoGourmand Vanilla Cup Cakes","date":"May 21, 2022","format":false,"excerpt":"I do have a few cup cake recipes on this blog, but I think this one is the best. These cup cakes are fluffy, light and soft and last for about three or four days. I have only had one failure with these - my milk was too warm and\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2022\/05\/Cup-Cakes-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":176,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/05\/03\/natural-egg-replacemen\/","url_meta":{"origin":98,"position":5},"title":"Natural Egg Replacement","date":"May 3, 2010","format":false,"excerpt":"Last night, I'd planned to make Salmon Patties for tea\u00a0 with left over fresh salmon that we were given, but had no eggs! I'm lucky that we get beautiful home grown eggs from my daughter's chooks. I save all my scraps for them. But, I'd been doing a lot of\u2026","rel":"","context":"In "Odds 'n Ends"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/98","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=98"}],"version-history":[{"count":3,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/98\/revisions"}],"predecessor-version":[{"id":1453,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/98\/revisions\/1453"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/445"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}