I had not yet had a chance to make meringues without using eggs, until, a few days ago, when I received a request from a friend of mine asking “Can you prepare a Vegan Meringue (Meringata) Cake”?”
I immediately looked on the web site for recipes and explanations to find my ideal combination.
Well, surprise, suprise! … With a little effort and some minor adjustments, within a couple of batches I hade some nice plump meringues.
Below is my simple, VERY simple recipe for creamed meringues.
PS: “Meringata Cake” was a hit … Maybe I will shortly post the recipe ♥
Recipe: Medium / Easy (for about 20 meringues)
Ingredients:
– 160 gr Aquafaba (water for cooking chickpeas or tinned chickpea water)
– 120 grams of icing sugar
– 1 teaspoon of lemon juice
– 200 ml of Soy Cream
Method:
Whisk the AQUAFABA with the LEMON JUICE.
Add the SUGAR and continue to whisk until the consistency is very firm.
Place the mixture into the Sac a Poche (Icing Bag) and create the meringues on a cake tray covered with parchment paper.
Place the tray in a pre-heated oven at 100° (212°F), static mode, for about 3 hours (the meringues must dry fully).
They will be ready when they come off the tray easily.
Whip the SOY CREAM. Place a generous layer onto the base of a meringue, sandwich it with another and place them into a cup case.
Notes:
- Aquafaba must be VERY COLD to allow the meringue to set correctly. I recommend keeping it in the fridge at least one night.
- It is important to keep the meringues in a dry place.
- Meringues can be used for a variety of preparations. For example, you can make a delicious Pavlova, preparing a meringue base and covering it with cream and fresh fruit.
No comment yet, add your voice below!