Vickys Eggless Meringue, Gluten, Dairy & Egg-Free
I hope this is helpful to any vegans who miss meringue. Sorry if you can't have soy though, I'm working on it....
Vickys Eggless Meringue, Gluten, Dairy & Egg-Free
I hope this is helpful to any vegans who miss meringue. Sorry if you can't have soy though, I'm working on it....
Cooking Instructions
- 1
Preheat the oven to gas 1/2 (half) / 120C / 250°F and line a baking sheet with baking paper
- 2
In a small bowl whisk together the icing sugar, xanthan gum and 1 tsp of soya protein. Set aside
- 3
In a large bowl place the water, vinegar, vanilla and the 1 & 1/2 tsps soya protein. Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is fluffy and bubbly
- 4
Keeping the whisk on high, add the icing sugar mix, 1 tbsp at a time. The mixture should eventually turn pure white and leave stiff peaks when the whisk is lifted out of the mix - the peaks are not quite as stiff as one would expect from an egg-based meringue
- 5
Pipe or spoon the mix onto the lined baking sheet. Put in the oven for 1 - 1.5 hours, until the meringues are totally set and easily peeled off the paper
- 6
Remove from oven, let cool and store in an airtight container
- 7
I'll keep trying for a soy-free alternative!
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