QUICK MERINGUE RECIPE RECIPES

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VEGAN MERINGUES RECIPE - BBC GOOD FOOD | RECIPES AND ...



Vegan meringues recipe - BBC Good Food | Recipes and ... 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

LEMON MERINGUE PIE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Lemon meringue pie recipe | Australian Women's Weekly Food image

Buttery pastry encases smooth lemon curd and fluffy meringue. This sunshine-coloured classic dessert pie is sure to brighten up your days.

Categories     Morning tea, Afternoon tea, Dessert

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield Serves 10

Number Of Ingredients 12

1 1/2 cup (225g) plain flour
1 tablespoon icing sugar
140 gram cold butter, coarsely chopped
1 egg yolk
2 tablespoon cold water
1/2 cup (75g) cornflour
1 1/2 cup (330g) caster sugar
1/2 cup (125ml) lemon juice
1 1/4 cup (310ml) water
2 teaspoon finely grated lemon rind
80 gram unsalted butter, coarsely chopped
3 eggs, separated

Steps:

  • To make pastry, process flour, icing sugar and butter until crumbly. Add egg yolk and cold water; process until ingredients come together. Knead dough on floured surface until smooth. Wrap pastry in plastic and refrigerate 30 minutes.
  • Grease a 24cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line pan. Ease pastry into pan, press into base and side; trim edge. Cover; refrigerate 30 minutes.
  • Preheat oven to 200°C.
  • Place pan on oven tray. Line pastry case with baking paper and fill with dried beans or rice. Bake 15 minutes. Remove paper and beans carefully from pastry case. Bake another 10 minutes; cool pastry case, turn oven off.
  • Meanwhile, combine cornflour and 1 cup caster sugar in a medium saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat. Stir in rind, butter and egg yolks. Cool 10 minutes.
  • Spoon the lemon filling into the cooked, cooled pastry case; spread the filling out evenly, covering the base completely and taking it to the edge of the pastry case. Use a fork to roughen the surface of the filling. Cover; refrigerate 2 hours.
  • Preheat oven to 220°C.
  • Beat egg whites in a small bowl with electric mixer until soft peaks form; gradually add remaining sugar, beating until sugar dissolves.
  • Spread meringue mixture onto roughened surface of filling. Bake about 2 minutes or until meringue is browned lightly.

Nutrition Facts : ServingSize Serves 10

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We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
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