Meringue
- RECIPE MAKES: 4 Portions
- PREP TIME: 20 Minutes
- COOK TIME: 2 Hours
Pre-heat the oven to 120°C/fan 100°C/gas mark ¼
Pour boiling water into a clean glass bowl, this will remove any excess grease on the bowl if needed (grease stops Aquafaba expanding). Then pour away.
Place the aquafaba and cream of tartare into the bowl and whisk with the electric whisk, until it forms soft peaks.
Add in the caster sugar gradually, 1 tbsp at a time and whisk between each spoonful. Whisk until it forms stiff peaks.
Add the vanilla essence and whisk for 10 seconds, until combined.
Spoon the mixture into a piping bag and pipe desired shapes onto a lined baking tray.
Bake in the oven for 90 minutes.
Turn the oven off and leave in the oven for further 30 minutes.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
- 100ml Aquafaba (Chickpea water) (1.4g Protein/100mls (1.5 exchanges))
- ¼ tsp Cream of tartare
- 100g Caster sugar
- 1 tsp Vanilla essence
- You will need a glass bowl, piping bag and an electric hand-held whisk.
