Happy Sunday folks,
On my recent European trip, I bought back some Italian meringue to Australia. It’s always been a fave of mine and I’ve always wanted to try making it. So I decided to give it a go and bake a few of them for my friends.
Some of them are vegan so I found online a very delicious recipe to make a vegan version with chickpea water. Sounds bizarre but trust me, these things are AMAZING. You’d never believe they’re vegan. It tastes exactly like a traditional one!
These sweet clouds will melt in your mouth, and you’ll be back for them over and over again!
Thanks for the Lazy Cat Kitchen for the recipe!
- ½ cup aquafaba / chickpea brine, (chilled in the fridge for 2 hours)
- ½ tsp white vinegar
- ½ cup + 2 tbsp fine caster sugar
- 1 medium beetroot, peeled
- Juice the beetroot and collect 3 tsp of juice. Otherwise you can grate it and put it in a cloth and squeeze the juice.
- Pre-heat the oven to 100º C / 210º F and place a sheet of baking paper on a baking tray.
- In a large bowl beat the chickpea water with an electric whisk for a few minutes, until it starts to be fluffy, then add slowly the caster sugar and the white vinegar.
- Once you get stiff peaks, put the beets’ juice on the internal surface of a piping bag and scoop the soft meringue mixture into the bag.
- Hold the bag perpendicular to the tray and start to squeeze small dots on the baking paper (leaving enough space between the dots) and keep doing it until the tray is full of small pink kisses.
- Bake them for 60-75 min, turn off the oven and leave the door slightly open and leave the vegan meringue in the oven for another 40-60 min, until they are dry and shiny.
- Now you can enjoy them or you can keep them in an airtight container.
Enjoy them! 🙂