Afforded pride of place on our worktop since it was given to us as a wedding present we've used this for all sorts over the years. Before we got a bread machine this was our main workhorse for kneading our bread; now it has a slightly easier life but is still called on to whip up cakes, pastry, scones, profiteroles or whatever tickles our fancy.
It's great for those jobs where a longer period of effort is needed. Such as the constant whipping needed for a good meringue...
Italian Meringue
4 Egg Whites
160g Sugar
160ml Water
1. Using the Kenwood, whisk the egg whites into a soft peak.
2. Meanwhile, dissolve the sugar in the water over a high heat. Once dissolved, continue to cook the sugar syrup over a medium heat until it reaches 121C.
3. After bringing the sugar up to temperature turn the mixer speed up to high and slowly pour the sugar syrup into the egg whites.
4. When all the sugar has been incorporated turn the mixer down to a medium speed and keep whisking until the meringue is back to room temperature. You should now have a lovely glossy meringue ready to use however you like; though if I could make a suggestion, perhaps to top off Joe's Strawberry Layered Cake.
