These milk buns with meringue are dangerously good—and made with Thermomix

Autor: Redacción Publicado el: 04/04/2025

A nostalgic dessert filled with meringue and soft, sweet dough

There’s something irresistible about a good milk bun: soft, fluffy, slightly sweet… and if you stuff it with a firm and silky meringue, you’re entering dessert heaven. In this recipe, I bring you an unbeatable combo: milk buns filled with meringue made in the Thermomix. Perfect for an afternoon treat that’ll move both your inner child and your adult palate to tears.

The key to success? The meringue whips up perfectly with pasteurized egg whites, something many people doubt—but I’m here to prove them wrong with a result worthy of your favorite bakery.

Simple ingredients, bakery-level results

Before we get down to the dough (literally), let’s take a look at the ingredients. They’re basic, likely already in your pantry—no excuses.

For the meringue:

230 g sugar
3 pasteurized egg whites

For the dough:

140 g milk
25 g fresh yeast
30 g sugar
1 tsp salt
270 g cake flour
30 g butter

Step-by-step to meringue-filled bun greatness

1. Make the dough like a pro baker

In your Thermomix bowl, add the milk, yeast, and butter. Program for 1 minute, 37 °C, speed 1. This will gently activate the yeast without killing its vibe.

Next, add the flour, sugar, and salt. Mix for 15 seconds at speed 6, then knead for 2 minutes. You’ll get a soft, manageable dough. Remove it, shape it into a ball, and let it rest for 15 minutes under a damp cloth.

Meanwhile, preheat your oven to 180 °C and prepare a baking tray with parchment paper.

Divide the dough into small balls of about 30 grams each. Shape them with care and place them on the tray, leaving space between each. Bake for 20 minutes.

2. Time for the meringue: glossy, firm, and fuss-free

Wash and dry the bowl thoroughly—meringue is finicky about water and grease. Add the sugar and egg whites, then program for 5 minutes at 90 °C, speed 3. This cooks the egg whites and gives the meringue structure.

Attach the butterfly whisk, then program for 20 minutes at speed 2. That’s it—you’ll end up with a glossy, firm meringue with perfect piping texture.

3. The final step: filling and glory

Once the buns are cool, slice them in half and fill them generously with meringue. Don’t hold back—you’ve earned it. Use a piping bag for a clean finish, or a spoon if you prefer a rustic vibe.

If you happen to have leftover meringue (unlikely), it makes a great topping for fruit or a guilty-pleasure spoonful straight from the bowl. No judgment here.

Tips for nailing it every time

If you don’t have pasteurized egg whites, you can use regular eggs—just make sure they’re very fresh.
Like a citrusy twist? Add a few drops of lemon juice to the meringue. It stabilizes the texture and adds a nice zing to balance the sweetness.
The buns freeze well before filling. Just defrost and warm them slightly before stuffing.

These milk buns filled with meringue are one of those recipes that awaken memories and win over modern palates. And best of all? Thanks to the Thermomix, they’re incredibly easy to make. Perfect for anyone who wants bakery-level results without breaking a sweat.

So next time you wonder what to do with that perfect meringue, the answer is simple (and sweet): buns.

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