MERINGUES RECIPE RECIPES

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VEGAN MERINGUES RECIPE - BBC GOOD FOOD



Vegan meringues recipe - BBC Good Food image

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs

Provided by Barney Desmazery

Categories     Dessert

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Makes 10-12

Number Of Ingredients 3

400g can chickpeas
100g golden caster sugar
soya cream and fruit, to serve (optional)

Steps:

  • Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
  • Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.
  • Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

Nutrition Facts : Calories 39 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 8 grams sugar, SodiumContent 0.1 milligram of sodium

ITALIAN MERINGUE RECIPE | TYLER FLORENCE | FOOD NETWORK



Italian Meringue Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     dessert

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Cook Time 4 hours 30 minutes

Number Of Ingredients 4

1 cup superfine sugar
1/3 cup water
5 egg whites, at room temperature
1/4 teaspoon cream of tartar

Steps:

  • In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
  • In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
  • With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
  • For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.

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Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
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  • Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
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ITALIAN MERINGUE RECIPE | TYLER FLORENCE | FOOD NETWORK
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