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Christmas/ Sweets/ Thermomix

Cinnamon Sugar

This is perfect for sprinkling on your toast, baked goods, churros and doughnuts! This is also great gift idea in a nice glass bottle!

I actually made this to sprinkle on my Churros with my Kmart Churros machine as the white sugar with my cinnamon was a little too chunky/crunchy/grainy – this has a perfect texture like the pre-made storebought stuff!


Add all ingredients to bowl.


Blitz 3 seconds/Speed 9.




Cinnamon Sugar

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  • 200 grams white sugar
  • 30 grams ground cinnamon (4 tablespoons)



Add all ingredients to bowl.


Blitz 3 seconds/Speed 9.


Store in an airtight container.

Dessert/ Non Thermomix/ Sweets

Crystalised Fruit

This is a fantastic way to use up your spare egg whites to create a simple and stunning edible table centrepiece! And better yet, no Thermomix or special appliances needed!



Lightly whisk egg whites with a fork.


Dip/paint fruit with egg whites…




…then immediately dip/sprinkle into castor sugar.


Leave on a wire rack to dry overnight.


(the next morning) The coating hardens up for a beautiful crystallised finish.




Crystallised Fruit

Print Recipe


  • Fruit of your choice
  • Egg whites
  • Castor sugar



Lightly whisk egg whites with a fork.


Dip/paint fruit with egg whites, then immediately dip/sprinkle into castor sugar.


Leave on a wire rack to dry overnight. The coating hardens up for a beautiful crystallised finish.


*Amount of egg whites and castor sugar depends on how many fruits you are coating. **Berries last approx. 24 hours. ***Harder fruit (ie. apples and pears) last approx. 1 week.

Snacks/ Sweets/ Thermomix

Vanilla Bean Marshmallows

I’m always searching for interesting things to make in the Thermomix which I would usually buy (pre-Thermomix I would have thought it would be impossible to make at home!!). I’ve been meaning to make Rocky Road, so I thought I would make my own marshmallows for it!!

This recipe has been adapted from a marshmallow recipe from the Recipe Community.


Marshmallow Ingredients:

40 grams gelatine
60 grams cold water
185 grams boiling water
400 grams sugar
1 egg white
1/2 tsp cream of tartar
1 tbsp vanilla bean paste
Desiccated coconut or icing sugar to dust

*Optional colouring: add 1/4 teaspoon food colouring

Hot Chocolate Ingredients:

200 grams milk
1 tsp cocoa/cacoa powder


1. In a medium sized bowl placed on top of the lid, weigh out gelatine and cold water. Start to boil water in your kettle.

Weigh out gelatine and water in a medium bowl sitting on your lid

2. Insert butterfly into bowl, and add sugar, egg white and cream of tartar

3. Once water has boiled in your kettle, place your lid on and bowl on top and weigh out 185 grams boiling water.

4. Mix the gelatine and water mixture with a fork/small whisk until gelatine dissolves.

5. Add gelatine mixture to the bowl.

6. Set to 10 minutes/37 degrees/Speed 4. In the meantime spray the inside of a silicon square baking pan with spraying oil.

Spray silicon baking pan with spraying oil

7. In the last 2 minutes of Step 6, add vanilla bean paste through the lid hole (I just squeeze in a approximate 1 tbsp).

Add vanilla bean paste through lid hole

Watching the marshmallow mix up is sooo beautiful, white and glossy with the black flakes from the vanilla bean paste mmm 

8. Pour mixture in silicon pan, smooth the top with a spatula, and allow to set for approximately 1 hour.

Pour mixture in silicon pan

9. In the meantime, there will be excess marshmallow fluff in the bowl and butterfly. Add hot chocolate ingredients as listed above and mix for 2 minutes/70 degrees/Speed 4.

Excess marshmallow fluff in bowl

Add hot chocolate ingredients and mix

10. Enjoy your hot chocolate whilst waiting for your marshmallow to set 🙂 🙂

Marshmallow setting and hot chocolate

11. Once marshmallow is set, next to your sink, place some baking paper on a chopping board, and turn your silicon pan upside down onto it and lift it off. The silicon pan should slide straight off 🙂

Turn your silicon pan upside down on baking paper

12. Set up a small plate(s) with desiccated coconut and/or icing sugar to roll your marshmallow pieces in.

13. Use the hot water from your kitchen tap to heat up a large sharp knife to cut the marshmallow squares. Repeat rinsing your knife to heat up/wash off excess marshmallow in between cutting the marshmallow squares. Once each square or 2 is cut, roll in your desire coating and set aside on another plate.

Heat up/rinse large sharp knife under sink tap

Cutting and rolling marshmallow squares into desired coating

14. Repeat until all marshmallow squares are coated.


I tried coating the marshmallows in both coconut and icing sugar, the coconut works better, as there is excess water on the marshmallows after you cut into them with a wet knife. The icing sugar dissolves with the water, however you could coat it as above, then recoat about 30 minutes later once the water has dried up. I do find that the icing sugar ‘sweats’ more after kept for a while, however desiccated coconut keeps really well and looks and tastes fresh for days (or weeks kept in the fridge)!

These are the fluffiest marshmallows I have ever tasted, and when you bite into them they just bounce back. The only way I can describe it, is that it is like eating a sweet fluffy cloud in your mouth! Dellllicious!!!! After this, I will never be buying store bought marshmallows again!!!