When we talk about homemade meringue, the traditional beaten egg whites about to snow, a prohibited food for all those who follow a vegan diet. Does this mean that it is not possible to elaborate a vegan meringue? Of course not! In 2014, Jolessel, a French gastronome, discovered that it was possible to beat the cooking water of the chickpeas, or the one used for its preserves, and obtaining some results identical to those achieved after beating The egg white. Since then, other gastronomy professionals and groups of vegan chefs have been experiencing to perfect the recipe and use it for multiple desserts. Do you also want to put it to the test and add it to your recipe book free of products of animal origin? Then stay with us and discover from the hand of recipes how to make vegan merengue with chickpea water, a revolution that allows to replace the egg white once and for all.
| 🚻 10 Diners | 🕘 15m | 🍵 Post | 🤯 Diverse |
| Ingredients to make vegan merengue with chickpea water: |
| 1 Cooked chickpea boat 120 grams of spray sugar 1 teaspoon of cremor tartar (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make vegan merengue with chickpea water:
1. To make the vegan meringue recipe easier and faster, we have opted for the water of the cooked chickpea boat. If you prefer to make this liquid yourself, in the end we tell you how to do it. In this way, we cast the chickpeas and reserve about 120 ml of liquid to prepare the meringue. As for legumes, we can keep them to prepare homemade hummus at another time, or chickpeas with vegetables.
2. Then, we beat the chickpea water with some electric rods at medium-high speed until the snow point is obtained, as if it were egg whites. If you ask how it is possible to obtain this result with this type of liquid the answer It is very simple. When cooking the chickpeas, they give off the starch that composes them, which generates as a kind of foam and helps to curdle the water. It is precisely this process that gives the liquid the ability to acquire consistency when battering.
3. When you form peaks, it is time to add the Cremor Tartar and continue beating. This product is optional, although we recommend using a much more consistent and strong vegan meringue.
4. Once the anterior ingredient is integrated, we can proceed to add the spray sugar little by little and while beating. You can buy this type of sugar already made or make it yourself following our simple Glass sugar recipe.
5. Praise! We already have our vegan meringue with chickpea water prepared to introduce it into a pastry bag and make sighs or decorate a vegan chocolate cake. Now that we know how to replace egg whites, the possibilities are endless! In this sense, you should know that an egg white is equivalent to approximately 60 ml of chickpea water.
