Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

You can use a mix of macadamias and cashews (140 g nuts in total) in this recipe.

Thanks to Thermomix® it’s easier than ever to make your own nut milks. The powerful blending results in richly flavoured milk, in this case almond, although the method works equally well for other nut varieties.

Vanilla nut milk can be stored in sterilised or hot-rinsed sealable bottles in the refrigerator for up to 1 week.

For best results, make sure mixing bowl, mixing bowl lid and butterfly whisk are thoroughly clean and dry before whipping egg whites. Any residual grease or moisture will prevent eggs from properly aerating. Eggs at room temperature provide best results.