Vegan Meringue

Vegan, Egg Free, Dairy Free, Gluten Free and Nut Free

Ingredients icon-ingredients

  • 125g Aquafaba (water from boiling legumes)*

  • 125g Powdered sugar

  • 1 teaspoon Vanilla essence*

  • ½ teaspoon Xantham gum*

Directionsicon-directions

  • 1.Pour the aquafaba in the bowl and beat it.

  • 2.Once it changes color (to white), add the powdered sugar in slowly.

  • 3.Keep beating until sugar is properly incorporated and add the vanilla essence.

  • 4.Once the mix is homogeneous and firm, add in the xantham gum. Click HERE to see how it should look!

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  • *Watch out with the vanilla essence, some of them may contain traces of milk.

  • *Aquafaba is the resulting liquid obtained from the boiling of any legume. The most common version is the liquid from boiling chickpeas, because of its most neutral flavor and taste, but any other legume may be used as well.

  • *We recommend using the liquid from a jar of chickpeas to ensure the proper result of the "meringue".

  • *Instructions to prepare homemade aquafaba: Put the chickpeas in water the night before. Get rid of that water and boil the chickpeas covering them completely in water. Boil on high fire until it comes to the boil, afterwards, set the fire lower and cook until the chickpeas are soft, for about 45 minutes. In order to get the "aquafaba", boil the legume and let it reduce the liquid until you it gets a viscous consistency.

  • *Xanthan gum is a thickener obtained from the fermenting of cornmash (or other grains), resulting in some kind of gelatine. It is used as an additive to add elasticity to doughs made with gluten free flours. It provides no flavour whatsoever, barely adds calories to the recipe and it may be used for both cold and hot processing. We can easily find this product in herbalists, specialty shops and some supermarkets.

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