Ingredients
Meringues
- 130 g sugar
- 100 g aqua faba, chickpea liquid
- pinch cream of tartar
- 1 tbsp white vinegar
- 1/4 teaspoon xantham gum, (optional)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 100ºCInto a very clean and dry Thermomix bowl, place sugar and mill 10 sec/speed 9. Set aside. Clean and thoroughly dry bowl again
Insert Butterfly, add aqua faba, and cream of tartar into mixing bowl and beat for 4-5 mins/50ºC/speed 3.5 with MC removed until strong peaks form
With blades rotating on speed 2, add sugar 1 tsp at a time over a period of 2-3 minutes
Add xantham gum and vinegar and continue to beat for 30 sec/speed 2
Place the mixture into a piping bag with your favourite nozzle to create tears or stars and pipe shapes onto baking paper, or pipe into several large discs for a Pavlova Torte.(Optional: use a blow torch to colour slightly before drying in oven )
Place in 100ºC pre-heated oven. (So you are drying them out rather than baking). Insert a wooden spoon into the oven door or keep it slightly ajar so the moisture escapes and the meringues dry out better. It can take 2 to 5 hours depending on the size of the meringues
Store in an airtight container. They will last for up to a week
Tip
1. Completely clean bowl first : 250ml vinegar plus 750 ml water Heat 10mins / 100ºC / speed 1. Drain and dry.2. Aqua faba - the new wonder ingredient for vegan chefs!Aqua Faba is the cooking liquid drained from a can of legumes eg, chickpeas. If you cook your own chickpeas save the cooking liquid - it may need to be reduced to a more viscous consistency before use. eg Heat the liquid 5+ mins/Varoma/speed 1 to reduce and cool before using for meringueFor more ways to use aqua faba in cruelty-free plant-based cooking, checkout this FB Group//www.facebook.com/groups/VeganMeringueThere are lots of ideas in the Files
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have cooked with aquafaba a lot and this recipe gave me a different meringue base than what I am used to as the mix was not pipeable and a bit sloppy and not stiff and glossy. I expected it to fail when i saw that but baked it anyway. However I was happily surprised that the meringues turned out just fine as you can see in the pic. I baked at 100C for 2 and a half hours with the oven door shut and left them in the oven overnight to thoroughly dry out. I used 1 tsp vinegar and 1 tsp vanilla essence. I will cook again. I wish the instructions were clearer at step 3.
Seryn:I agree - it is not clear if this is with or without the butterfly whisk. With the whisk and the sugar sits on top, without the whisk and it doesn't mix. I suspect it is without the whisk to add then reinsert the whisk to fluff it up and use the spatula between additions to mix in. That is what I did anyway and they turned out well.
What type of sugar do you use?
maklimo:I didn’t want to have to leave the oven on so long so I cooked them 121c fan forced for 45 min, turned the oven off without opening and left for 1 hour, so 1 hr 45 all up (and you can leave the house because the oven isn’t even on) and it turned out perfect
Near perfect. Took a lot longer than I thought but may have had oven ajar a bit too much at first. A bit vinegary but overall not too bad. Will lessen next time or try lemon as others have suggested. Perfect as a platter where people could choose their own toppings.
Easy and delicious. A true hit without that eggy taste that other meringue makes you feel gross for eating. My sister who’s been vegan for 15 years said it tasted like a flake bar 😂
i have small kids and dont want to leave my oven ajar or have it on for hours on end so i used the method from another vegan meringue which was “cook on 121degrees Celsius for 45 minutes then turn the oven off but DONT OPEN THE DOOR FOR 1 hour”. This created absolutely perfect textured but still white meringues. I can’t believe they worked 😂
A couple of other things- I accidentally added the vinegar (which after reading comments I reduced to 1tsp) in with the aquafaba and cream of tartar and it didn’t make any difference, I added a dash of vanilla extract, and they do have a slight vinegar tang, so next time I’ll try and use lemon juice instead, but all in all I’m really pleased. Thankyou for the great method in the thermomix part of it.
Currently in the oven. So easy. Couldn't believe how well they whipped up.
Just not sure when they're done enough.
This just failed for me but I went wrong somewhere. In step 3, do I take the butterfly whisk out? I tried adding the sugar slowly through the hole in the lid but at speed 2 it’s not mixing it in? The sugar is just sitting on top of the mixture? Help!!
These are fabbo. I have a TM5 so 1.5 the recipe and worked fine. Took at least double the time to get the sugar in, and like others I halved the vinegar. Took about 3.5 hours of cooking on 100 and left them in the oven overnight. Put them in an airtight ziplock bag and they're still as crispy as. I left one out because I wanted to try it, crispy in the morning, left it on the bench for the day and by evening it was soft. So airtight storage is essential if you plan to keep them. The suface is quite sticky, so I don't know if the sugar mixed in properly. But overall, these are a success and they're going into a vegan eton mess on the weekend.
These meringues are still crispy 2 weeks later 😱 I reduced vinegar to 1 tsp and left out xantham. Made so many and they are perfect!! There was another tray!!
!
Are you sure to delete this comment ?