Wednesday, 25 March 2020
Vegan meringue
Do you remember when I made vegan meringues a few years ago? I used the water from a tin of chick peas. Well today I was adding some butter beans to a pork and veg curry and remembered the meringues. I used the water from the tin of butter beans. I also scraped the sludgy bit out of the bottom of the tin. Then you just whip and whip and whip.... yada yada yada...… Then you add some sugar and whip some more. I don't think I had whipped it for quite long enough when I added the sugar because I couldn't get the firm peaks to form the way the chick pea water did. I spooned the mixture onto a baking sheet lined with greaseproof paper. They obviously aren't as big as the ones I have made in the past but they are lovely and light and crisp. They keep for absolutely ages in an airtight tin too. I will crush these into a dish of ice cream or I might make Eton mess.
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I keep reading about this aquafaba as egg replacement, I have yet to try it (have several tins of pulses) but might need to in the event I can't get any more eggs. I assume it can be used in baking. I've never made meringues - well, not since school and that was aeons ago - husband doesn't like them and they're a bit too sweet for me.
ReplyDeleteI don't usually have a sweet tooth but I love meringue. Have a look on You Tube Sooze. There are loads of videos that show how to make it. I want to try my hand at French macarons next.
DeleteIt's fascinating what substitutes can be made in the baking world!
ReplyDeleteI'm game for anything right now for using every morsel up. Arilx
ReplyDeleteI'm keen to try anything to ensure I use up every last scrap of food as being self employed I'm currently unable to work with what's going on. Arilx
ReplyDeleteSo many people will be in the same situation Aril. It's a horrible scary time. Please stay safe. x
DeleteThey look great, like a light, crunchy biscuit. Definitely worth doing! I want to try making pancakes with aquafaba.
ReplyDeletexx
How interesting. My neighbor has a flock of chickens, and I buy her eggs. I only use them for baking, so they last a long time. I have one Silkie, too, but the isn't laying right now. She's on Holiday.
ReplyDeleteHow bizarre, never heard of using chickpea or butterbean water what do they taste like Cherie? I guess always having lots of eggs on tap i'd never considered you could make them any other way. thank you for posting. Hugs Emmax
ReplyDeleteHi Emma. They just taste like meringue. I think my preference is the butterbean water for flavour but the chick pea water whips up easier. Hope you are keeping safe. x
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