Bake – along Tuesday 9 June Vegan friendly meringues that are gluten free too!
Nothing says summer than a light fluffy cloud of meringue with strawberries and cream, preferably smashed up and served as a pile of Eton mess.
Traditionally made with whipped egg white and caster sugar, a vegan friendly version definitely didn’t seem possible so I was dubious to say the least.
But, amazingly it worked as well as ‘normal’ meringue AND it tastes delicious too, quite toffee- ish!
What’s the secret? Well, this is where it gets a bit weird. It is actually the water from a can of chickpeas. I told you it was weird, but don’t dismiss it because of that, you really will be wowed to try it!
I’ll be baking this week at the fabulous JD Kitchens showroom using their Neff slide and hide ovens, so do join me live at 12.00 noon via the Warrington Guardian Coronavirus Facebook page.
1 can of chickpeas (use the chickpeas to make hummus or throw in a chicken casserole or roast them for a snack!)
Caster sugar 300 g
Cream of tartar (not essential if you can’t get it)
You definitely need an electric whisk for this, some baking paper and a piping bag is useful, but you can do dollops with a spoon if you don’t want to pipe it.