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Vegan Meringues


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Ingredients

20 portion(s)

Meringues

  • 130 g sugar
  • 100 g aqua faba, chickpea liquid
  • pinch cream of tartar
  • 1 tbsp white vinegar
  • 1/4 teaspoon xantham gum, (optional)
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Preheat oven to 100ºCInto a very clean and dry Thermomix bowl, place sugar and mill 10 sec/speed 9. Set aside. Clean and thoroughly dry bowl again

  2. Insert Butterfly, add aqua faba, and cream of tartar into mixing bowl and beat for 4-5 mins/50ºC/speed 3.5 with MC removed until strong peaks form

  3. With blades rotating on speed 2, add sugar 1 tsp at a time over a period of 2-3 minutes

  4. Add xantham gum and vinegar and continue to beat for  30 sec/speed 2

  5. Place the mixture into a piping bag with your favourite nozzle to create tears or stars and pipe shapes onto baking paper, or pipe into several large discs for a Pavlova Torte.(Optional: use a blow torch to colour slightly before drying in oven )

  6. Place in 100ºC pre-heated oven. (So you are drying them out rather than baking). Insert a wooden spoon into the oven door or keep it slightly ajar so the moisture escapes and the meringues dry out better. It can take 2 to 5 hours depending on the size of the meringues

  7. Store in an airtight container.  They will last for up to a week

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Accessories you need

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Tip

1. Completely clean bowl first : 250ml vinegar plus 750 ml water Heat 10mins / 100ºC / speed 1. Drain and dry.2. Aqua faba - the new wonder ingredient for vegan chefs!Aqua Faba is the cooking liquid drained from a can of legumes eg, chickpeas. If you cook your own chickpeas save the cooking liquid - it may need to be reduced to a more viscous consistency before use. eg Heat the liquid 5+ mins/Varoma/speed 1 to reduce and cool before using for meringueFor more ways to use aqua faba in cruelty-free plant-based cooking, checkout this FB Group//www.facebook.com/groups/VeganMeringueThere are lots of ideas in the Files


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • @Melandi-Thermomix5 leave

    Submitted by VeganAnni on 28. November 2016 - 23:27.

    @Melandi-Thermomix5 leave them in a low oven until they dry out.

    Anni Turnbull

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  • Hi Anni - tried it twice now

    Submitted by Melandi-Thermomix5 on 28. November 2016 - 22:07.

    Hi Anni - tried it twice now - looks perfect - but doesn't crisp up - comes out chewy - pls help! :O

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  • I've made these twice and the

    Submitted by foxymum on 16. October 2016 - 14:44.

    I've made these twice and the texture and appearance are great. The flavour of vinegar comes through strongly though. Next time I might try 1tsp rather than 1 tbsp.  

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  • So excited for you kate

    Submitted by VeganAnni on 31. January 2016 - 13:54.

    So excited for you kate :)

    Anni Turnbull

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  • Won the work meringue

    Submitted by livcat on 30. January 2016 - 20:45.

    Won the work meringue competition with this recipe  :bigsmile:

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  • Thanks Annie  Yours look

    Submitted by VeganAnni on 24. January 2016 - 07:29.

    Thanks Annie  :) Yours look very cute! I appreciate your lovely feedback

    Anni

    Anni Turnbull

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  • Wow! These are amazing. I

    Submitted by amulligan on 23. January 2016 - 23:22.

    Wow! These are amazing. I can't believe how similar they are to an egg white meringue. The recipe is well written and easy to follow. Thankyou so much for posting this. 

    Aquafaba meringues Aquafaba meringues

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