Who told you that vegan nutrition is a diet of sacrifices? It is an alternative food style to the omnivorous one, of course, but this does not mean that it can be considered "sad", "monotonous" and "flat". If you think so, I would like to try to change your mind by preparing a special cake: the meringue. In the classic version, the meringue is prepared with egg whites and cream, but I found some valid vegetable alternatives to get an amazing result! Discover this recipe with me!
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Identity Card of the Recipe
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Ingrediants
For about 50 vegan meringues
- 75 g of sugar
- 75 g of powdered sugar
- 2 tablespoons of untreated lemon juice
- 75 ml of acquafaba
For the filling
- 30 g of brown sugar
- 2 tablespoons of limoncello or orange liqueur
- About 200 g of peaches
- 45 g of rice flour
- 1 vanilla pod
- 80 g of agave syrup or maple syrup
- 500 ml of rice milk
Materials Needed
- Baking paper
- Baking plates
- Small saucepan
- Scale weighs food
- Whip
- Sac à poche
- 20 cm diameter springform pan
- Bowls of various sizes
Preparation
- First, devote yourself to the preparation of vegan meringues.
Review: how do you prepare meringue without egg whites?
In this recipe, the ideal substitute for egg whites is represented by the cooking water of the chickpeas: being rich in saponins (substances which, in contact with the water, develop a stable and persistent foam), the cooking broth of the chickpeas is it lends itself to being worked for a long time with electric whips and blended with sugar.
To prepare about 50 meringues, you need: 75 ml of chickpea cooking water, 2 tablespoons of lemon juice, 75 g of icing sugar, 75 g of white sugar.
Pour the cooking water of the chickpeas into an electric mixer: work with the whisk adding some lemon juice until you obtain a mass that resembles, in color and consistency, the egg whites. At this point, incorporate slowly and little by little the two types of sugars Transfer the mass into a pastry bag, make many small tufts of meringue and bake in the oven at 100 ° C for 90-120 minutes or until the meringues are perfectly dry inside.- Cut the peach-nut into very small cubes and leave the fruit in maceration with the brown sugar with the homemade limoncello (optional) for a couple of hours.
Why macerate fruit?
The presence of sugar and alcohol (limoncello) is very important in fruit destined to be frozen, as in the case of meringue. In fact, sugar and alcohol act like anti-freezing substances, lowering the freezing point of the water contained in the mass; consequently, the water present in the fruit is prevented from freezing and crystallizing. The peaches, even if frozen in the dessert, will in fact remain quite soft.- Now prepare the vegan milk cream. In a saucepan, pour about 400 ml of rice milk (or another type of vegetable milk to taste) and heat gently. Cut into a vanilla pod and scrape the seeds. Flavor the rice milk with the pods and seeds. Leave to flavor for about ten minutes. At this point, strain the rice milk to remove any impurities and filaments left by the pod and place on the stove. Sweeten with maple syrup (or with simple cane sugar).
- Dissolve the rice starch (or another starch) in the remaining cold rice milk and, once dissolved, add the mixture to the hot milk. Bring to a boil until the cream thickens. Turn off the heat, cover with cling film. direct contact with the cream and allow to cool completely for at least one hour.
- When the cream has cooled, transfer it to a pastry bag.
- Line a 20 cm diameter springform pan with parchment paper or cling film. On the base, distribute a veil of vegetable milk cream, then lay a layer of vegan meringues on it. Cover with the filling of milk cream and, in the center, stuff with the peaches left to macerate. Cover the peaches with other vegan meringues and proceed in layers until all the ingredients are used up. Finish with a round of whole meringues and, if you like, crumble others.
- Put it in the freezer for at least an hour. Serve the semi-frozen vegan meringue in slices.
- Store in the freezer. To better appreciate the meringue, it is advisable to remove the dessert from the freezer at least 15-20 minutes before serving.
Alice's comment - PersonalCooker
Interesting recipe right? I really like it very much! And if you like to experiment, you can try this meringue by replacing the peaches with other fruit (eg apricots, strawberries, cherries) or with pieces of dark chocolate!Nutritional values and Health Comment on the recipe
Vegan Meringue is a dessert with a moderate energy intake; the calories come mainly from carbohydrates, followed by few lipids and proteins.
Carbohydrates tend to be simple (sucrose), unsaturated fatty acids and peptides with a low biological value; cholesterol seems absent and fibers are scarce.
Vegan Meringue is a food that does not show contraindications in the treatment of lactose and gluten intolerance. It should be taken in moderation in case of overweight, hyperglycemia, type 2 diabetes mellitus or hypertriglyceridemia.
The average portion of Vegan Meringue is about 90g (105kcal).
