Egg-Free Meringues (Vegan)
Using the water from a tin of chickpeas to make meringues sounds (and is) quite crazy but in the interest of no waste, or if you don't have or don't eat eggs, these are a bit of a game-changer!
They're pretty much the same as regular meringues except perhaps a little crisper. You can use them however you like but they're particularly good for Eton Mess or mini-pavlovas! They will keep in an airtight container for a couple of days but the sooner you eat them the better.
Egg-Free Meringues (Vegan)
Makes 6 large
100g aquafaba (chickpea water)
150g sugar
Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper.
In a stand mixer or large bowl, whisk the aquafaba (chickpea water) on a medium setting for 5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing.
Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this will take around 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue.
Use dessert spoons to drop 6 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven. Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept.
They're pretty much the same as regular meringues except perhaps a little crisper. You can use them however you like but they're particularly good for Eton Mess or mini-pavlovas! They will keep in an airtight container for a couple of days but the sooner you eat them the better.
Egg-Free Meringues (Vegan)
Makes 6 large
100g aquafaba (chickpea water)
150g sugar
Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper.
In a stand mixer or large bowl, whisk the aquafaba (chickpea water) on a medium setting for 5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing.
Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this will take around 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue.
Use dessert spoons to drop 6 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven. Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept.
Comments
Post a Comment