Apparently there's a new technique for making vegan meringue being passed around... I feel like I'm posting that 'weird old tip' spam stuff here, but I've heard good things. The tip is to use the water from tins of chickpeas/beans instead of egg white. Has anyone heard of this and tried it?
I've not tried it yet, but I'm going to make a Lemon Meringue Pie this week using this recipe:
Full recipe at: Lemon Meringue Pie |
I will report back!
I've not tried it yet, but I'm going to make a Lemon Meringue Pie this week using this recipe:
Meringue Ingredients
• ½ cup plus 2 T organic sugar
• 1 can (15 oz.) cooked white beans (Great Northern, cannellini or white navy) or garbanzo beans (chickpeas), preferably salt-free*
• ½ tsp guar gum, xanthan gum or sodium alginate
(food gum stabilizes the meringue and discourages deflation when baked)
• 1 tsp real vanilla extract
*In my opinion, Great Northern beans possess the mildest flavor which is ideal for this recipe.
Full recipe at: Lemon Meringue Pie |
I will report back!
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