There are few things that Oliver and I have not been able to recreate in the kitchen using ingredients that are free from egg, dairy, wheat, rye, peanuts and tree nuts. But we thought that this one might get the better of us… We spoke about all things eggs recently… the constitution and make up of eggs and how they are used in different recipes. This led Oliver and I to continually think about one thing in particular that is a favourite around the world but especially in Australia… it uses mainly eggs in it’s recipe… egg whites in particular… The Aussie Pavlova or Meringue… Oliver really was intrigued to try one of these after his sugar monster of a brother told him how great they are… so we researched and researched and with the help of Oliver’s Nonna’s recipe and some creativity we think we have come up with a beautiful and tasty EGG FREE meringue 🙂
From our research of all things eggs and especially about egg ‘whites’ we found that the protein structure of egg whites is very similar to that of the water in the can of chickpeas (or other legumes). So we thought that we would put this theory to the test… and it worked amazingly!!! Oliver’s response to his first ever taste of meringue was… “it’s just like a big, melted marshmallow!! YUM!!!” Such a great feeling to be able to give Oliver this very unique food experience <3
Water drained from 1 x 400g can of chickpeas
125g raw sugar
½ tsp vanilla extract
½ tsp white vinegar
dessert spoon wheat free corn flour
Soy Whip by Soyatoo
Preheat the oven to 150°C and line a baking tray with greaseproof paper.
Add the water drained from the can of chickpeas into the TM bowl or a large bowl and use an electric hand-held or stand mixer.
Add the TM butterfly and on Speed 4 / 5 mins / No MC whisk OR with mixer whisk for approximately 5 minutes until it’s more than doubled in size, white and foamy.
Gradually and gently start adding the sugar, whisking until the mixture forms stiff, glossy peaks. Using a Thermomix keep at speed 4 and gradually pour sugar through the hole in the TM lid.
Turn off TM or mixer and gently fold in the vanilla, vinegar and the corn flour.
Transfer the meringue mixture into an icing bag and pipe into nests or cup shapes. Alternatively, you can use a spoon to create mounds and use the back of the spoon to hollow out the centre.
*** Best bit is you can lick the bowl happily knowing that it’s not raw egg 😉 ***
Reset oven to 95°C and bake for 1 1/2 hours.
After the cooking time has finished, turn the oven off and leave the meringues to cool in the oven with the door ajar.
To serve, add a meringue to a bowl and add the soy whip cream. Serve with chopped strawberries on top, a sprinkle of icing sugar and a drizzle of honey.
These meringues should keep for a week in an airtight container if not eaten before 🙂 ours haven’t lasted the day 😉
Baker’s Note: The vinegar and corn flour added to the recipe helps to strengthen and bind the chickpea water and makes it more stable. We also found that making mini pavlovas or little meringues works best.