Hi :)
It's been a while :/ Anyway, I first found out about 'marbled meringues' about 4 years ago by accident when making 2 different coloured meringues and not bothering to clean the piping bag :P I've made aquafaba meringues a couple times and am amazed at how they taste.
Since it is my last week of school, my friends and I decided to do our Kris Kringle tomorrow and so I decided to make some Christmassy treats to celebrate.
Christmas 'Marbled' Meringues (Gluten free and Vegan)
Ingredients:
- The liquid of one can of chickpeas
- 1/2 tsp of vanilla extract
- 1/4 tsp cream of tartar
- 3/4 cup of caster sugar
- 1 drop of red food colouring
- 1 drop of green food colouring
Materials:
- Kitchen Aid / Stand alone mixer
- 2 medium sized bowls
- Spatula
- Baking tray and baking paper
Method: -Preheat oven to 100 degrees Celsius
1. Using a stand alone mixer whip the chickpea liquid until formed into soft peaks approximately 6-7 minutes. Make sure not to under or over whip. Towards the end of the whipping add vanilla extract and cream of tartar.
2. Gradually add sugar until combined and mixture is glossy, occasionally scraping mixture off the side of the bowl. Whip until peaks are stiff and you can hold the mixture upside down over your head without the mixture falling out.
3. Separate even amounts of mixture between the two bowls and mixing bowl. In the mixing bowl keep the mixture plain white, in one of the bowls add a drop or two of red food colouring and in the other bowl add a drop or two of green food colouring. Gently fold the colour through the meringue mixture making sure not to over stir it.
4. Add the two bowls of food meringue back into the plain white mixture and fold through a couple times carefully mixing the colours a little but not mixing them together or they the mixture will turn brown.
5. Using a spoon place small-medium sized mounds of mixture onto the prepared tray (these meringues expand quite a bit so make sure to not make them too big and to leave room between them).
6. Put tray into oven and bake for about 1 1/2 - 2 hours, do not let brown. Take out of oven and leave for at least 10 minutes to set.
- The liquid of one can of chickpeas
- 1/2 tsp of vanilla extract
- 1/4 tsp cream of tartar
- 3/4 cup of caster sugar
- 1 drop of red food colouring
- 1 drop of green food colouring
Materials:
- Kitchen Aid / Stand alone mixer
- 2 medium sized bowls
- Spatula
- Baking tray and baking paper
Method: -Preheat oven to 100 degrees Celsius
1. Using a stand alone mixer whip the chickpea liquid until formed into soft peaks approximately 6-7 minutes. Make sure not to under or over whip. Towards the end of the whipping add vanilla extract and cream of tartar.
 |
| I ended up remaking these in a stand alone mixer because the Thermomix didn't make the meringue fluffy enough |
 |
| The chickpea liquid should look fluffier than this before you add the sugar |
4. Add the two bowls of food meringue back into the plain white mixture and fold through a couple times carefully mixing the colours a little but not mixing them together or they the mixture will turn brown.
5. Using a spoon place small-medium sized mounds of mixture onto the prepared tray (these meringues expand quite a bit so make sure to not make them too big and to leave room between them).
6. Put tray into oven and bake for about 1 1/2 - 2 hours, do not let brown. Take out of oven and leave for at least 10 minutes to set.
 |
| The colours will mute a bit through the cooking process, if you want them to look more vibrant add a couple more drops of food colouring. |
These meringues are so good, I took them to school and at first didn't tell my friends what they were made of. Even though they aren't vegan they all loved them and couldn't believe they were made from chickpea liquid!
Xx
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