In the vegan meringue recipe, replace the eggs with the liquid from a can of chickpeas. It is called alufaga and you usually pour it down the sink.
Ingredients:
- 120 ml of aquafaba (i.e. liquid from canned chickpeas);
- 130 g sugar;
- 1 tablespoon of lemon juice;
- 1 tablespoon of potato starch (or cocoa, if you prefer the cocoa version).
Preparation:
Start by whipping the aquafaba until stiff. Three tablespoons of this liquid is equivalent to approximately one protein. When the foam is shiny and stiff, gradually add sugar, then gently mix in lemon juice and starch or cocoa. Mix very carefully so as not to lose volume.
Transfer the mixture to a pastry bag or take it out with a spoon and form meringue “mounds” on a baking tray lined with baking paper. Bake in an oven preheated to about 120 °C for about 2 hours. After cooling, you can decorate the meringues with raspberries, kiwi or other favorite fruits – the fruits will break the sweetness and add lightness.
Read also:
Preparing meringue without eggs has many benefits. Mainly because chickpea liquid works as a great replacement for egg whites. It loosens the mass, emulsifies the ingredients and allows you to obtain a structure very similar to a classic meringue. This allows people on a vegan diet or those who want to reduce their consumption of animal products to enjoy it without compromising on taste.
Additionally, the recipe fits into the idea of limiting food waste and creating unnecessary waste. An ingredient that usually ends up in the trash becomes the basis of a delicious bake. It is worth trying this version of meringue because it is as crispy and fluffy inside as the traditional one.
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