Friday, May 1, 2015

Eggless Vegan Vanilla Meringues & Almond Cookies

The Chickpea brine egg white is storming the food world, No doubt you may have come across it in your travels or at least heard of it. I have been getting a lot of practice in for some time now... to get the recipe for mine just right.
I didn't come up with the idea and I don't take credit for it either, My experiments with it in my kitchen are my own, whether they might have been done before or not.

Ingredients Meringue
1/4 cup Icing Sugar
2 tsp Vanilla Extract
1 Can Chickpeas (drained for their liquid)
1/2 tsp Cream of Tartar

Add the chickpea brine to a stand mixer and mix on high for 5-7 mins or till it starts to form stiff  peaks, Now add cream of tartar continue to mix and gradually add the sugar 1 Tbsp at a time till all in incorporated add the vanilla turn it down till its mixed in and now its ready to be piped on to trays. Bake at 100C or lowest temp your oven goes for approx 15-20mins. If your oven is hot prop open the door while cooking.
Separate half the mixture in to a piping bag and leave the other half for the following recipe below

I get asked a lot if you can taste the chickpeas and no, you can't surprisingly :-)

Ingredients Almond Cookies
The last half of mixture from meringues above or (start from scratch new batch)
1 cup Almond Meal
food coloring

Take great care to only fold in the food coloring and almond meal so to keep as much air in the mixture, Pipe small circles on to lined baking tray and bake 15mins 100C if you have a very hot oven prop open the door slightly, They are done when they are firm to touch and have a little bit of color, If they are soft in the center pop them back in for another 5 mins.  Enjoy!!  =)

You can also use the un-cooked mixture as Marshmallow fluff, Great on hot chocolate :-) 

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