Meringue is something that those with egg allergies will never get to eat, because it is made of egg! As someone with egg allergies, I would watch my mum whip up the mixture and put it on cakes, tarts and all manner of desserts. I was constantly curious about what it tasted like, the texture and how on earth such a liquid came to be such a delicious food (so I heard).
However, there is a way to make meringue without eggs, and when I heard it I was a bit skeptical! It uses aquafaba, which is the liquid that comes in a can of beans. The most common form of aquafaba used for this recipe is chickpea as it holds it shape better and the taste is milder. So the basis for this meringue is the liquid from a can of chickpeas! Odd, but it works and tastes awesome :)
Recipe for Egg Free Meringue
Ingredients:
Liquid from a 400g can of Chickpeas
1/4 - 1 cup of granulated sugar (depends on taste)
1tsp Vanilla Essence
Pinch of Cream of Tarter
Method:
1. Set oven to 100 degrees.
2. Pour liquid into a freestanding mixer. If you do not have one, you can whisk by hand.
3. Start whisking the liquid, adding the sugar slowly as you go.
4. Add vanilla essence and cream of tarter
5. Whip until the mixture forms peaks and the bowl can be turned upside down without any mixture falling out.
6. Place on a lined tray in your desired shape
7. Bake for 1 hour and 30 minutes in the oven
8. Let the meringue cool before use
Note: You can add colours to make the meringue fun for the kids!
First time recipe note! When I made my first batch, I only used 1/4 cup of sugar. This worked well however there was a slight aftertaste, so try the mixture before baking!
Please let me know if you try this recipe, I'd love to see how everyone elses turned out!
