Meringue

Ingredients

  • 120g Powdered Egg Replacer
  • 2.5g  Pectin  
  • 250ml Cold water
  • 1 tsp Vanilla essence
  • 175g Icing sugar
  • 15g Brown sugar

Method

  1. Blend the powdered egg replacer and pectin together before adding to the cold water in mixing bowl.
  2. Whisk the powders into the water until it begins to foam
  3. Add the vanilla essence and sugars 1 spoonful at a time, whisking until the foam increases in volume and becomes stiff
  4. Spoon the foam onto a lined baking tray and bake at a low temperature for 90 minutes
  5. At the end of the cooking time, leave the meringues in the oven (door closed) until cool to let them dry out further
  6. Serve 'sandwiched' with ice cream or thick yoghurt and topped with fresh fruits, chocolate sauce and a sprinkle of cocoa powder

Cooking Temperature:  130 degrees

Cooking Time: 120 minutes

Serves: 10 (20 small meringues)

Keeps For: 7 days (airtight)

Tips and Comments

  • See Not-Eggs for details of egg replacer powder
  • These are great to make in advance but only 'assemble' them when you are ready to serve or they go soggy!
  • I especially like coconut yoghurt with these, though ice cream (see Not-Dairy), fresh berries and frozen banana all work well too.
  • When I first made this, I used a hand whisk. I'd recommend treating yourself to an electric one. Unless you like blisters.