lindabertuccio@yahoo.com.au
Ingredients
12 portion(s)
Vegan Meringue
- 400 grams chick peas unsalted, Liquid reserved
- .5 teaspoon cream of tartar
- 125 grams raw sugar
- .5 teaspoon vanilla extract, optional
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6
7min
Preparation 7minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Add raw sugar to a clean bowl. Mill 10sec speed 10. Set aside
Add reserved chick pea liquid to bowl, insert butterfly. 5min speed 4.
Add extract, cream of tartar and icing sugar gradually while butterfly still inserted. 1 min speed 4.
Bake as disks or nests
120 degrees for 1- 1/2hrs
ENJOY !
Vegan Meringue
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
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Tip
Use chickpeas to make my Vegan Aioli on the Recipie Community ! enjoy !
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI am really not sure how to rate this The...
I am really not sure how to rate this. The meringues turned out really sour and nobody would eat them. I might try using chickpeas from scratch rather than tinned and then see if I can use less cream of tartar. Such a lot of vanilla extract too.