I have been experimenting with Cannellini beans to make shiroan and have leftover aquafaba, so this was the perfect opportunity to test out making vegan meringues
INGREDIENTS
1 x liquid reserved from can of beans (make sure it is not salted)
1/4t cream of tartar (optional)
1T butterfly blue pea flower powder (from my blue tea)
60g caster sugar (you could go up to 125g if you prefer a sweeter meringue)
2T chia seeds (I am using black)
4T milk of your choice (soy or almond works well)
METHOD
Place reserved liquid (aqua faba) into mixing bowl and whisk on highest speed (approx 10 minutes)
Add in cream of tartar, continue to whisk until stiff (approx 5 minutes) and gradually add sugar until peaks form nicely
Split mix in half
Add blue pea powder into one of the halves and whisk until fully combined
Preheat oven to 120C fan forced
On a fresh piece of baking paper, layer the colours and then roll to be a pipe shape
Pipe meringue in small high dollops (they will spread) onto a baking paper lines tray
Bake for 2 hours and use immediately or cool for further 2 hours fan forced before sealing
Prepare chia - for each person, bloom 2T of chia seeds with 4T of milk
Top with shards of meringue
PRODUCTS
I used this brand from woolworths as it is unsalted. Found in the tinned bean section
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