Meringue Without Eggs
by Editorial Staff
Just imagine – delicious, tender and crunchy meringues can be prepared without using egg whites at all! They can be easily replaced by aquafaba – a liquid made from canned (boiled) legumes, although this is hard to believe. This meringue will become a real lifesaver for those who do not eat eggs.
Ingredients
- Liquid from canned beans, peas or chickpeas – 100 ml
- Sugar – 180 g
- Vanillin – 1 pinch
- Citric acid – 1 pinch
- Potato starch – 1 teaspoon
Directions
- Prepare all the ingredients you need.
- Drain the liquid from canned beans, peas or chickpeas, measure out 100 ml and pour into the bowl of the kitchen machine or bowl.
- Beat the liquid on high speed for 5-10 minutes, until fluffy white foam.
- Then add sugar, starch, citric acid and vanillin to the foam.
- Beat the foam again, now until firm peaks, for about 5-7 minutes.
- Transfer the resulting mass to a pastry bag with any attachment.
- Turn on the oven to preheat to 100 degrees. Line a baking sheet with baking parchment. Place the meringue on a baking sheet.
- As you can see, the mass for the meringue turned out to be snow-white, stable – you cannot distinguish it from protein.
- Dry the meringue in an oven preheated to 100 degrees for about 90 minutes. As a result, the meringue should easily fall behind the parchment and not stick to your fingers when touched.
- Cool the finished meringue and transfer to a plate.
Enjoy your meal!
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