Eggless Vegan Meringues | How to make Eggless Vegan Meringues
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About Eggless Vegan Meringues Recipe
Recipe adopted from the lazy cat Kitchen blog.
Eggless Vegan Meringues is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of French cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Eggless Vegan Meringues at your home. Eggless Vegan Meringues by Rashmi Satish will help you to prepare the perfect Eggless Vegan Meringues at your home. You don't need any extra effort or time to prepare this. It just needs 25 minute for the preparation and 75 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Eggless Vegan Meringues.
Ingredients to make Eggless Vegan Meringues
- 120 ml / ½ cup aquafaba / brine, chilled (see notes)
- ½ tsp white (optional)
- 125 g / ½ cup + 2 tbsp fine caster
How to make Eggless Vegan Meringues
My Tip:Follow the recipe to the dot. *Aquafaba (AF) or bean brine is leftover cooking water from cooking most legumes. I use chickpea water and have not tried using any other type yet. You can get it from a can of low sodium chickpeas or make your own. I recommend the latter as that way you can simply not add any salt. When making your aquafaba, soak dry chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before using – I refrigerate my AF for a day before whipping up my meringues.