We bet you will be amazed after watching this video? Today we will learn how to make a sensational recipe, which I also did not think was possible: the eggless meringue, the discovery of which is due to a young French enthusiast of molecular chemistry (Joël Roessel). I remind you briefly that the original meringue recipe involves whipping the egg whites and slowly incorporating the sugar. For the vegan and egg-free version, however, as a substitute for the egg whites we will use simple cooking water from the chickpeas. Don't believe it? Then follow me in making the video!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 240 KCal Calories per serving
-
Ingrediants
For about 100 meringues
- 150 ml of acquafaba
- 2-3 tablespoons of untreated lemon juice
- Organic food: 150 g of powdered sugar
- Organic food: 150 g of sugar
Materials Needed
- Electric whips
- Baking paper
- Baking plate
- Sac à poche or teaspoons
Preparation
Before starting
To prepare this recipe we suggest to use the cooking water of the chickpeas. For an optimal result, it is advisable to concentrate the cooking broth by letting the water evaporate for 2-3 minutes over a high flame.
To speed up the time, you can use the liquid found in canned chickpeas: in this case, however, it is advisable to prefer organic products with few preservatives. Unlike home-cooked legumes, the liquid from canned chickpeas contains a certain amount of salt, but the amount will still be reduced and will not negatively affect the final result.- Pour the chickpea water (at room temperature) into a bowl and work the mixture with an electric mixer, gradually adding the lemon juice. After a couple of minutes, the chickpea water will have turned into a stable foam and seeds -compact, reminiscent of the consistency of egg whites.
Did you know that
The water of the chickpeas, subjected to mechanical processing with whips, has rising capacities due to the presence of some particular substances, called saponins: in contact with water, the saponins develop a stable and persistent foam.
Lemon juice, rich in vitamin C, promotes the formation of foam, stabilizing the compound.- At this point, gradually add the white sugar and the icing sugar, continuing to whip. The sugar doses used are the same as in the Swiss meringue recipe.
Did you know that
You can replace white sugar with brown sugar: in this case, you will get a darker meringue. Those who want a more compact meringue can add a teaspoon of guar gum to the mass.- Preheat the oven to 100 ° C (ventilated function) and line two plates with baking paper.
- Pour the vegan meringue into a pastry bag and make many small tufts on the plate. Alternatively, meringue discs can be prepared.
- Place the meringues in the oven and dry them in the oven at 100 ° C for one "hour, taking care to keep the door slightly open with a wooden spoon. Then lower the temperature to 80 ° C and continue for another 60-90 minutes, until until the inside of the meringues is perfectly dry.
- Leave the meringues in the oven off, with the door open, for one night.
- Store the meringues in a plastic box, away from humidity for 3-4 weeks.
Alice's comment - PersonalCooker
A truly bizarre recipe that I was very passionate about! Who would have thought that meringues could be prepared without egg whites? Once dried, meringues can be kept in a tin container for up to a month!
Also try the Vegan Meringue!
It is no coincidence that my name is Alice: this is the world of wonders!Nutritional values and Health Comment on the recipe
Meringue Without Eggs is a dessert with a medium-high caloric intake; energy comes exclusively from carbohydrates, while lipids are insignificant and proteins are almost absent.
Carbohydrates tend to be simple (sucrose), while cholesterol and fibers appear absent.
Egg-Free Meringue is not suitable for dietary regimes for overweight, hyperglycemia and hypertriglyceridemia; on the other hand, it lends itself to nutrition for lactose, gluten, vegetarian and vegan intolerances.
The average portion of Egg-Free Meringue is about 40g (100kcal).
