I received my Thermomix as a wedding gift so unfortunately I have not been able to attend a demonstration or cooking class.  I live in very rural Western Australia so the distance to get to a class is a challenge.  Here's hoping in the new year I will be able to manage it.

But the issue right now is that I can't get my egg whites to stay "stiff".  They go watery as soon as I start to incorporate the sugar.  I followed the Lemon Meringue Pie recipe in the book but by the time I got the meringue (second attempt) even close to what I wanted and put it on top of the lemon filling (baked for 5 minutes to brown) the entire pie became a runny custard.  Tastes good but not very attractive.  I did exactly as the recipe said.....room tempature and slowly adding the sugar.  I am using farm fresh eggs.

Any comments or suggestions you might have would help.

Thanks Tove