Sign up in 10 seconds Forgot your password?
English

Vegan Meringues from Chickpea Brine

Vegan Meringues from Chickpea Brine step-by-step recipe | vegelicacy.com
"Here is the result of my personal experiment on achieving perfect vegan meringues made from cooked chickpeas liquid. This could also be used as a substitute in recipes calling for whipped egg whites."

Ingredients Serves 24

  • 7oz/200 g chickpeas
  • 2 tsp baking soda
  • 2/3 cup caster sugar
  • 1 Tbsp tapioca starch
  • 1 tsp apple cider vinegar

Method

  1. Soak chickpeas in 500 ml (2 cups) of cold water for 6-8 hours or overnight together with baking soda (soda is essential for softening outer chickpea layers and protein extraction).

    Vegan Meringues from Chickpea Brine
  2. Drain and rinse chickpeas and add 500 ml (2 cups) of cold water (it's important not to add salt, as it may lead to hardening of outer chickpea layers and preventing protein extraction).

    Vegan Meringues from Chickpea Brine
  3. Bring water to a boil, reduce heat to minimum (small boiling bubbles), cover with a lid and cook for further 1,5 – 2 hours.

    Vegan Meringues from Chickpea Brine
  4. Pour the liquid into a cup through sieve. You will receive about ¾ cup of chickpea brine.

    Vegan Meringues from Chickpea Brine
  5. Minimum amount of liquid for this recipe is 1/3 cup (sugar, starch and vinegar are counted according to this amount). If not used immediately, the brine should be kept in refrigerator. Before use – heat 1/3 cup chickpea brine until boils and remove from heat (it will help to whip the cream). Add liquid to a stand mixer bowl and whisk starting from low speed and increasing to high.

    Vegan Meringues from Chickpea Brine
  6. Whisk until white foam consistency. Lower speed to medium and slowly add the mixture of sugar and starch. Increase speed to maximum.

    Vegan Meringues from Chickpea Brine
  7. In 5 minutes you will receive “soft peaks” consistency. It would be a good cream filling for a cake.

    Vegan Meringues from Chickpea Brine
  8. If you want to receive “hard peaks”, continue whisking for additional 15-20 minutes. Stop mixer, add vinegar and beat for 10 sec.

    Vegan Meringues from Chickpea Brine
  9. Place meringues on a silicon mat using a pipping bag.

    Vegan Meringues from Chickpea Brine
  10. Put meringues into preheated to 275F (135 C) oven and immediately lower the temperature to 255F (125C). Oven level: medium. Oven mode: convection (remember that this mode increases the actual temperature on 50-70F (10-20 C). If you have no convection mode,then slightly open the oven door. Baking time: 40 minutes for small meringues and 1,5 hour for Pavlova layers. If meringues start creaking after 30 minutes, lower the temperature for 50F(10C).

    Vegan Meringues from Chickpea Brine
  11. For Pavlova cake, meringues should be soft inside, for just small meringues – hard and crunchy inside.

    Vegan Meringues from Chickpea Brine

Hi, my name is Hanna and I post in my IG blog @beatrooty allergy-free recipes. Mostly egg and dairy free.


Author: beatrooty

Posted on: 18 May 2015

Author`s page

Diet type: vegan
Category: dessert
Difficulty: medium
You will also need: stand mixer, measuring cups, sieve. pipping bag, saucepan

Share this recipe

More delicious recipes

Comments

seema 25 June 2015
tapioca starch: what is the substitute for this

Reply form