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Rainbow Meringue

Meringue with no eggs? This vegan meringue will have you wishing you'd found this recipe sooner.

Rainbow Meringue

DAIRY FREE, GLUTEN FREE, NUT FREE, VEGAN

Serves 12

Meringue with no eggs? The transformation of chickpea water (aquafaba) to fluffy meringue is genius. I’ve discovered caster sugar works best for this recipe — one of the only times I use refined sugar.

MERINGUE

400 g (14 oz) tin salt-free chickpeas, chilled, strain and set aside 145 ml (5 fl oz) of the chickpea liquid (aquafaba)
½ teaspoon cream of tartar
145 g (5 oz) caster (superfine) sugar
½ teaspoon vanilla extract
vegan yellow food colouring
vegan pink food colouring
vegan blue food colouring

OPTIONAL GARNISHES

coconut yoghurt, to serve
fresh mixed berries, to serve
chopped hazelnuts (optional for nutfree)

NOTE

You can substitute 145 g (5 oz) of rapadura sugar mixed with 1 teaspoon arrowroot starch for the caster sugar.
It will still work; however, it will produce a flatter meringue and a less airy texture.

Preheat the oven to 100°C (80°C fan forced/200°F). Prepare a large clean glass or metal mixing bowl that’s completely clean and free of grease.

Using an electric mixer, whisk the chickpea aquafaba and cream of tartar on medium speed until stiff peaks form. Continue mixing, adding the sugar one tablespoon at a time until all incorporated. Whisk for a further minute, add the vanilla and whisk briefly again.

Working quickly, divide the mixture into three separate clean bowls. To make three meringue colours, add a drop of food colouring to each bowl and gently fold through to make yellow, pink and blue meringue.

Prepare a piping (icing) bag with a large star-shaped nozzle. Spoon a dollop of yellow meringue into the piping (icing) bag, top with pink meringue and then blue. Repeat until all the meringue is used. Be gentle with the mixture so it doesn’t deflate.

Line a large baking sheet (cookie sheet) with baking paper. Pipe small circles onto the baking paper. Be sure to only create one even layer so it bakes evenly.

Bake for 3.5 hours or until the meringues feel firm on the outside. Do not open the door to tap the meringues until at least 2 hours have passed.

Leave the cooked meringues in the oven to cool for 1.5–2 hours, which will allow the meringues to firm up inside. Do not open the oven door.

Once cool, remove the meringues from the oven and slide onto a serving platter. Serve with the mixed berries
and yoghurt and nuts. Enjoy!

You can store the meringues in an airtight container in the fridge until ready to use.

This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.

healthy-convert

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