Vegan meringues with acquafaba, the recipe for preparing delicious and crumbly vegetable meringues
Le vegan meringues prepared with acquafaba they are the vegetable alternative to the classic meringues, perfect for those who follow one dieta cruelty free and for those who are allergic or intolerant to eggs.
The necessary to prepare them are the acquafaba and the cane sugar and then any aromas such as lemon or vanilla seeds; acquafaba is nothing more than the cooking water of legumes, this contains a high concentration of proteins, just like egg white, and therefore can be safely whipped.
To whisk the acquafaba it is important that there is the right amount of protein in it, therefore it is advisable to use the cooking water of the chickpeas because it contains more than the others; However, guessing the right proportion between water and vegetable proteins is quite difficult, and if you want to succeed at the first try in this venture, you can use the water from the preservation of chickpeas in a jar.
Preparing vegan meringues with acquafaba is really simple, although it is preferable to prepare them on very humid days because humidity affects the success of the recipe; It is important to remember that meringues do not cook but dry, so it will take a little patience on your part because it is a bit slow process.
You will be amazed at how crumbly and delicious vegan meringues with acquafaba are, once ready if they are hollow internally it means that you have prepared perfect meringues.
Index
Ingredients
- 146 gr of chickpea storage water
- 73 grams of powdered brown sugar, chopped
- 1 teaspoon of lemon juice
- Preparation Time:
15 minutes - Cooking time:
120 minutes - Rest time:
- - Dose:
for 6 people - difficulty:
low
Procedure for meringues with acquafaba:
- Leek the chickpea storage water in a clean and non-greased bowl and start working with the whips,
- when the mixture will be very frothy, always continuing to whip add the lemon juice,
- and then a few minutes also add the sugar, taking care to put it sideways so as not to disassemble the mixture,
- continue whisk with the whisk until extracting it, the meringue will stay on without collapsing.
- Lining a baking tray with parchment paper and transfer the mixture into a piping bag,
- Than we make small piles of meringue in the pan, spacing them apart (if you prefer you can use two teaspoons instead of the piping bag)
- Bake in a hot oven at 100 ° and wait for the meringues to dry, the time varies according to the type of oven and the humidity of the air.
- Will however ready when touching them they will no longer stick.
How to preserve meringues with acquafaba:
Vegan meringues with acquafaba can be stored for two / three days as long as they are placed in tin boxes.
You may be interested in other meringue recipes.
Ilaria Zizza
