As with all meringue mixes, it is important to prepare your ™ bowl to remove any residue of fat that may be in there ... to do this add 1 litre of water and 30g vinegar to your ™ bowl and cook 10 minutes / Veroma / speed 2. Decant the water, rinse with cold water to cool the bowl down, and wipe out with a clean cloth. Once cool you can prepare your meringue. I usually do this a couple of hours before I make my meringue so that I don't need to wait for the bowl to cool down.
It takes 3 hours for the meringue to cook, so start this recipe earlier in the day if you need your oven in the evening.
Meringue can also affected by moisture in humid weather, so you may find that they can become a little sticky when left to sit on a serving plate for too long, so to combat this I usually dust mine lightly in icing sugar before storing as that will keep them "dry". I can then simply take them straight from my container to serve when needed over the next month or so. But this is totally optional.
As you are cooking a meringue at a higher temperature in your ™ bowl when making these bites (different temperature to when you make a pavlova) you will get some meringue cooked onto the base of your bowl ... to clean your bowl easily simply add water to just level with the top of your blades, add a dash of detergent, and heat 1 minute / 60 degrees / speed 6 ... wash your bowl out using a non-scratch scourer or ™ brush and the residue should come off quite easily.