RECIPE – EGG FREE (vegan) meringue omg!

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So tonight I have been studying as I’m due to go on campus all day tomorrow for another subject then Sunday I will be preparing and packing all day so I wanted to ensure I am fully up to date with my core uni work before we go on our holiday on Monday which meant doing some additional reading tonight.

After reading too many off shore visa application appeal cases I finished my reading and felt inspired to randomly bake something.. I often do this and often it is late at night, I love that about being a ‘grown up’ you can do whatever you want at whatever time ๐Ÿ˜‰

So it was time to try make “aquafaba” meringue.

I even mucked up the method as it’s been a while since I’ve made meringue plus I’m tired but it still worked out, thanks to my trusty kitchen aid.

I also didn’t have a lemon in the fridge and was too lazy to go out the back and check our tree so I subbed the lemon juice for 1 teaspoon of apple cider vinegar and that also worked fine too!

I am excited. I know meringue isn’t obviously an often food, it’s full of sugar, but it means if my little man retains his egg allergy, I can still make him a lemon meringue pie or lemon meringue cupcakes for his birthday.

I am just so glad that there are healthy substitute items. Lentil and chickpea juice is such an amazing substitute for egg! I cannot believe the texture of it and they taste great too! I thought they would taste weird but it doesn’t!

TAKE THAT FOOD ALLERGIES.

Meowmy x

PS excuse my dodgy spooned shape I just rushed it. You could pipe them if you fancy it ๐Ÿ˜‰ I promise I’ll make them prettier next time. This was a rushed but successful experiment.

Ingredients:

400g can of lentils or chickpeas
140grams of CSR icing sugar
1 teaspoon cream of tartar
1 teaspoon of lemon juice

Method:
1. Preheat oven to 120degrees celcius
2. Strain lentil or chickpea water into your mix master and turn to high, as it begins to thicken slowly add the icing sugar, cream of tartar and lemon juice.
3. Mix on high until peaks form
4. Spoon onto baking paper in the oven and cook for an hour or until desired firmness is achieved

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