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https://www.facebook.com/photo.php?fbid=180340508733305&set=a.180046965429326.28613.180042918763064&type=3&theater VEGAN MERINGUE RECIPE:
Ingredients
½ cup (90g / 3.17oz ) Orgran No Egg
½ teaspoon (0.035OZ ) citrus pectin
1 cup (250ml / 8.45 fl.oz. ) ice cold water
1 teaspoon (5 ml / 1.7 fl.oz. ) vanilla essence
¾ cup (125g / 4.4 oz. ) pure icing sugar
1 tablespoon (17g / .6oz ) soft brown sugar
Method
Preheat oven to 130 C (250 F ) Gas Mark 1/2
Blend Orgran No Egg and pectin together thoroughly while dry, and then add to cold water in a mixing bowl
Mix on high speed for 5 minutes
Add vanilla and sugars 1 tablespoon at a time, and continue mixing on high speed for a further 5 minutes. The foam will increase in volume.
Spoon or pipe meringues onto a tray lined with baking
paper.
Bake at 130 C for 2 hours. After two hours, turn the oven off without opening the door, and allow the meringues to dry out further by remaining in the oven until cool.
If not serving immediately, store in an airtight container.
Note ; Mix must be used immediately. It cannot be stored.
When using conventional oven, bake one tray at a time.
If using a fan forced oven, two trays can be placed in the oven at the same time, otherwise, store the remaining mix in the fridge to slow down the ‘activity’. If stored for too long, the mix will appear lumpy/ very textured. This does not affect the flavour, but greatly alters the appearance and lessens the similarity to ‘classic meringue’ when eating.
If consumers do not have a piping bag, mix can be spooned into a zip lock bag, cut off a corner, and piped through
Pectin and No Egg must be blended when dry, or when added to the water, the pectin granules will absorb water and cluster together forming lumps that will not mix out. This does not occur if they are blended first.
Cooked meringues will toughen up on standing unless sealed in an airtight container. They absorb moisture from the
air.
It helps to use a bench top mixer for this recipe, due to the long mixing times.
I have reduced the mixing time as much as possible, and would not recommend mixing for less time, or volume and stability will not be achieved.
When measuring the No Egg into the measuring cup, I tapped the cup down on to the bench to allow it to settle. More product must be added to reach the required amount if treated this way.
Vegan Meringue Recipe
1 cup water, cold
1/2 cup + 2 Tablespoon EnerG egg replacer
1 teaspoon agar-agar powder
1/2 cup powdered sugar
1 Tablespoon pure vanilla extract
1 teaspoon lemon juice
1. In a stand mixer fitted with the whisk attachment, combine ¾ cup water and the egg replacer; beat on highest speed for 6-8 minutes, or until stiff peaks form.
2. While the base is mixing, combine the remaining ¼ cup water and agar-agar powder in a saucepan over medium heat; stir constantly, just until the mixture starts to thicken (this should only take1-2 minutes).
3. Once the base mixture forms stiff peaks, pour in agar-agar mixture, vanilla extract and lemon juice; mix until combined.
4. Turn off mixer & sift in powdered sugar. Resume mixing on high speed until the stiff peaks return.
Transfer to piping bag & use immediately.
When you’re ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) & use a blowtorch to broil.
This made way more meringue then I needed, so I used the rest to make meringue kisses for munching later. I also don’t have a torch at all, so I had to use a lighter to torch the meringues a bit, it worked, somewhat :)
For the Vegan Caramel Drizzle, I made a vanilla caramel.
Spiced Almonds
Servings: Makes about 1 cup of spiced almonds
1/2 cup (4 oz.) sugar
1 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt
1 ½ tsp egg replacer whisked together with 2 TBSP water
1 cup (145 grams/ 5 oz.) blanched whole almonds
Preheat the oven to 350F. Line a sheet pan with parchment paper or foil. In a small bowl, combine the sugar, cinnamon, cayenne, & salt. Add the spice mix to the egg replacer mixture & whisk to combine completely. Toss in the nuts with a spoon. Spoon the coated nuts onto the parchment paper-lined baking sheet. Bake for 30 minutes, or until they turn light brown. Allow the nuts to cool completely and they will get very crunchy. Set aside until ready to serve.
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