- Preparation time
- 10 mins
- Cooking time
- 120 mins
- 10 people
- Meal course
- Posted by
- Posted on
- December 2, 2015
- 3/4 cup
- Aqua faba (butter bean)
- 1/2 tsp
- Xanthum gum
- 1 1/4 cup
- caster sugar
- 2 tsp
- Vaniila extract
- 1 pinch
- Any other colours / flavourings you may like to add.
Thought you couldn’t have meringues anymore, now you were vegan or couldn’t eat eggs!
Well, guess again! 🙂
Ever since Aqua faba was discovered as useful by Goose Walt in early 2015, people have been draining cans of beans and literally throwing the beans away in order to get their mitts on this stuff! (ok, maybe i am exaggerating the throwing away the beans bit, but my freezer is full of them!)
Just to clarify, Aquafaba is the water from a can of beans and it whips up like egg whites!
I prefer to use Butter beans, as you can’t taste any weird taste in them, but some people like to use the water from chickpeas or other beans.
So I have been whipping up batch after batch of meringues and flavouring them every flavour you can imagine!
I make Strawberry, Banana, Pineapple,Garden Mint, Bubblegum, Vanilla, Coconut,Passionfruit ..the list goes on, and I LOVE dipping the bottoms in Dark chocolate once they are baked!
I have put the bake time as 2 hours, but please note that everyone’s ovens are different, and the bake time will also vary, depending on how large you pipe the meringues and other variants!!
These should be baked on non-stick parchment paper and with the oven NO HOTTER than 100c!
When the meringues feel dry on the outside and peel cleanly off the parchment paper, they are done.
Removing them at this point will usually give you a nice dry outside and slightly chewy on the inside.
However, i like my whole meringue crunchy, so I will leave them approximately 20 minutes longer, from the point they peel off the parchment paper, and then I turn the oven off and leave them in there to cool completely, which reliably gives me a nice crunchy meringue!
For the best looking meringues, use a piping bag.
The Wiltons tips i would suggest to use would be 1M or 2D (open and closed star) or 1A which is a big round , and the tip i used in this photo to get this effect was the 4B.
Please note re flavours and colours : SOME colours and flavours can collapse what was a perfectly good meringue!
I have found this out by trial and error!
I have had success with colour powders, for cake making, and also flavouring drops, which are 8 x stronger than shop bought extracts.
In the UK , I buy my flavouring drops from Creamsupplies.com.uk. but I know in the USA and AUS you can buy brands, one of which is called Capella.
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Caramel Mousse Entremet, as seen in the Free Mousse E-book for members of Plantified.
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175 grams (3/4 cup) Aqua faba (the liquid from a can of Butter Beans (my preference) or Chickpeas!)
2 grams (1/2 tsp) Xanthan Gum
270 grams (1 1/4 cups) Caster Sugar (super fine Sugar)
10 grams (2 tsp) Vanilla extract
Any other flavourings / colourings you would like to add.*
Please note re flavours and colours : SOME colours and flavours can collapse what was a perfectly good meringue! (Especially natural yellows colours containing Curcumin!)
I have found this out by trial and error!
- Place 175 grams (3/4 cup) aqua faba into mixing bowl. (I have a stand mixer but I used to use a hand mixer which works too!)
- Add 2 grams (1/2 tsp) Xanthum gum and then whip until it forms STIFF peaks.
- Gradually add the caster sugar bit by bit, whipping in well between each addition.
- The meringue should start to look thick and glossy and the sugar is all incorporated properly once there is no graininess to it.
- Add the vanilla extract and whip it in along with whatever colour and flavours you have in mind. At this point, if your meringue collapses, the culprit is the additives!
- Place into a piping bag and pipe on to non stick parchment paper and place into the preheated oven at no more than 100c.
These were piped using a Large Wiltons 4B tip (USA)Wilton No4b Carded Open Star Tip (UK) Wilton Decorating Tip, No.4B Star and a 50 cm piping bag (USA) JB Prince Heavy Cotton Pastry Bag 20 inch (50cm) (UK) Master Class Reusable Cotton Pastry / Icing Piping Bag, 50 cm (19.5″) to give that nice fine rippled shape.
- Depending on your oven and the size of the meringues, they may take at least 2 hours. They shouldn’t brown or change colour at all. If they do- then your oven is too hot!
- The meringues are properly baked once they peel off the parchment paper without sticking or tearing.At this point TURN OFF THE OVEN and let them cool in there completely with the door closed.
- Once cool and removed from the oven THEY MUST go straight into an AIRTIGHT jar or they will become sticky!
If stored in an airtight jar, they will remain dry and good for a very long time!