Meringues
400 g can chickpeas
165 g caster sugar
1 tsp cornflour
Pre-heat the oven to 110°c.
I researched vegan meringues on the internet, as people had failures due to the ratio of drained chickpea water (aqua faba) and sugar which should be exactly 1:1.33, so to make perfect meringues I use 123 g aqua faba to 165 g sugar
Put the aqua faba into a bowl and whisk until it starts to form soft peaks, scraping the mixture from the the sides of the bowl, to ensure all the mixture gets whisked.
Gradually add the sugar a tablespoon at a time, whisking well to avoid any graininess in the mixture, until the mixture is glossy and stands in peaks, then whisk in the cornflour. The recognised way to tell if meringue mixture is ready, is to hold the bowl over your head, although you can just hold the bowl upside down.
Line a baking tray with parchment paper and draw rings as big as you want the meringues to be with a pencil.
Spoon the mixture into a piping bag and pipe within the pencil lines on the parchment paper, to help give an even shape, although my piping skills are pretty weak, so mine are a little scruffy. I also piped a few small rosettes to use for decorating dishes.
Bake for 2 hours then turn off the oven and resist all temptation to open the oven door and allow to cool for a good 4 hours.
Remove from the oven, peel off the parchment paper and store in an airtight container or freeze for up to a month.
165 g caster sugar
1 tsp cornflour
Pre-heat the oven to 110°c.
I researched vegan meringues on the internet, as people had failures due to the ratio of drained chickpea water (aqua faba) and sugar which should be exactly 1:1.33, so to make perfect meringues I use 123 g aqua faba to 165 g sugar
Put the aqua faba into a bowl and whisk until it starts to form soft peaks, scraping the mixture from the the sides of the bowl, to ensure all the mixture gets whisked.
Gradually add the sugar a tablespoon at a time, whisking well to avoid any graininess in the mixture, until the mixture is glossy and stands in peaks, then whisk in the cornflour. The recognised way to tell if meringue mixture is ready, is to hold the bowl over your head, although you can just hold the bowl upside down.
Line a baking tray with parchment paper and draw rings as big as you want the meringues to be with a pencil.
Spoon the mixture into a piping bag and pipe within the pencil lines on the parchment paper, to help give an even shape, although my piping skills are pretty weak, so mine are a little scruffy. I also piped a few small rosettes to use for decorating dishes.
Remove from the oven, peel off the parchment paper and store in an airtight container or freeze for up to a month.
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