Vegetarian meringue

Category: Confectionery
Vegetarian meringue

Ingredients

Chickpea broth 250 g
Powdered sugar 150 g

Cooking method

  • Cooking chickpea broth.
  • Vegetarian meringue
  • 200 g of dry chickpeas, add water for 12 hours, change the water twice. Next, pour fresh water (700 ml) with water and boil under the lid to prevent the broth from boiling over, over low heat until tender. I cook in a pressure cooker for 50 minutes. Next, cool the broth under the lid. It is more convenient to pour chickpeas in the morning, boil in the evening and leave to cool overnight.
  • In the morning we get a decoction with chickpeas:
  • Vegetarian meringue
  • Let's take out the chickpeas (the peas keep their shape, do not fall apart):
  • Vegetarian meringue
  • Remaining broth:
  • Vegetarian meringue
  • We filter the broth through a fine sieve, wipe the jelly with your finger, practically nothing remains in the sieve:
  • Vegetarian meringue
  • Strained broth (480 ml):
  • Vegetarian meringue
  • Grind sugar into powder:
  • Vegetarian meringue
  • Pour 250 ml into the whipping bowl:
  • Vegetarian meringue
  • We start whipping:
  • Vegetarian meringue
  • After 5 minutes of whipping at full power:
  • Vegetarian meringue
  • I removed the mass from the walls with a spatula to show how the "peaks" hold:
  • Vegetarian meringue
  • Pour in powder and beat for another 5 minutes:
  • Vegetarian meringue
  • Spread the mixture with a tablespoon at a distance from each other. Put it in preheated ... and here the fun begins. I set the first batch to bake at 160C. Imagine my surprise that the thermometer inside the oven stopped at 120C:
  • Vegetarian meringue
  • It was a shock for me. It turns out that my oven is lying at 40C, unless the thermometer itself is lying. The first batch was baked for 1 hour. In the middle of which I tried to increase the temperature, as a result, the finished bezels turned out to be rosy.
  • Vegetarian meringue
  • I put on the second batch immediately, that is, the whipped mass stood in a bowl for 1 hour and did not settle. I laid it out without art, how it would turn out, because I was in a hurry:
  • Vegetarian meringue
  • During the baking process, the beeshki practically did not change their shape. In the middle of the cake - I tried to pull it off the baking sheet right in the oven hot after an hour:
  • Vegetarian meringue
  • I baked it on a scale of 140C (actually 105C) for 1.5 hours, it turned out to be practically white bezeshki sands.
  • Vegetarian meringue
  • Vegetarian meringue
  • The meringue was cut with a sharp knife:
  • Vegetarian meringue
  • Remove the finished meringue from the oven, leave on a baking sheet for 10 minutes. then carefully remove with a spatula.
  • The meringue is perfectly stored in an airtight container and does not get wet. specially kept one thing for 5 days.)
  • Conclusions:
  • 1. Beat the broth until the sugar is completely dissolved, that is, try the mass and sugar crystals should not remain on the teeth.
  • 2. It is necessary to bake at a temperature of 105-110C for 1.5 hours. Do not open the oven during the first hour.
  • I apologize for the mistakes I made when specifying the baking temperature !!!!

Note

There have been two culinary discoveries for me this year. The first is a linseed "egg". The second is chickpea broth. I saw the idea of ​​using it on the chef's website. RU. But they used canned chickpeas. I boiled myself and even had no idea what would come of this event. But in the end I was just blown away by the result. That is, if I hadn't seen THIS with my own eyes, I would never have believed it.

Masyusha
Mistletoe! Thank you very much for the recipe! I will definitely prepare for the New Year! How about a biscuit made from chickpea broth? Just recalculate the amount of liquid in a regular biscuit by the amount of chickpea broth?
Loksa
I take it for myself, what an interesting treat! Thank you, Ksyu, I baked a biscuit on chickpeas.
Joy
Wow ... It looks like a real meringue Ksyusha, but how does it taste like? And about the biscuit is also very interesting. Can you tell?
toffee
Omela, great recipe !!!
Omela
Masyusha, Elya, thanks! I was preparing a lean version .. I'll show you now.

Marina, Oksana, Irina, thank you girls! To taste - absolute meringue !!!!! The child ate with pleasure!
Loksa
And what kind of fur coat did the hunter husband give?
Crochet
Quote: Omela
periodically changing the water.

Ksyu, and how often?

Bezeshki !!!
NatalyMur
It is fantastic! Until I do, I don’t fully believe I love meringues, but I don’t eat eggs yet.
Omela
Quote: Loksa
the husband-hunter gave?
How ... will you wait ...

Quote: Krosh
how often?
Kroshik, as you remember. Two times is enough.)

Quote: NatalyMur
Until I do, I don't believe until the end
Natalia, she herself was .. checked and believed!
Loksa
Omela, Ksyu, what density is it? Brittle-crumbly or viscous? If you remove a couple earlier, will it be soft?
PySy: and I poured the broth into the Mlyn Mlyn ... 🔗.
ang-kay
Oksan, surprised, so surprised. A flaxseed egg is not news to me, and there are wonderful cookies with it on the site, but meringues ... mortality. Most likely I'll try too. I made chickpea sweets, I liked it. This means that the meringue will not leave you indifferent.
Omela
Oksana, it is fragile, crumbly .. now I'll look for a picture, I wanted to break it, so it crumbled in my hands. I checked for readiness with my finger so that it was not soft. And the color will change slightly to cream. Theoretically, if you don't bake it, it will be soft.

Angela, thank you! The chickpea does not taste at all.)
ang-kay
So it is not felt in sweets.
Omela
Quote: Loksa
PySy: and I poured the broth
Duc and I .. and now I cook chickpeas with a specialist to get the broth.
Omela
Quote: ang-kay
So it is not felt in sweets.
When I tried the whipped mass, there was some slight aftertaste, but after baking, nothing at all.
ang-kay
You can also add vanilla. I'll go pour chickpeas. The idea came up.
Loksa
Soaked it! Here it is - Shock - egg cake, no eggs. Bomb-free Bomb!
lu_estrada
Mistletochka, you are great !! And I have been looking at this recipe with canned chickpeas for a long time, I even bought a jar for a sample, but I can't make up my mind, I think it's time.
Omela
Quote: ang-kay

You can also add vanilla.
Yes, you can add vanilla too. But I wanted to try without anything, but from the very beginning I did not believe. that something will work out.

Quote: Loksa

Here it is - Shock - egg cake, no eggs.
I experienced similar feelings !!

Lyudochka, try it. With canned, it will work out very quickly.
Joy
Ksyusha, where do you buy chickpeas? For some reason I don't cook anything from it ...
Omela
Marina, I buy chickpeas at Auchan, today, unfortunately, there was only Mistral, it is more expensive than Agro-Alliance. And for chickpeas, I'm preparing a separate topic with a selection of unusual recipes, a very useful culture.
Masyusha
Quote: Omela
And for chickpeas, I'm preparing a separate topic with a selection of unusual recipes, a very useful culture.
We are waiting!
Joy
Yes, useful, I just read a little. And what will be the topic is great, I'll start cooking from chickpeas. Thank you
lu_estrada
ooooo wav, class, very necessary Temka chickpea !!! Thank you, Ksyusha! I love him so much!
Omela
Girls, biscuit


Vegetarian biscuit (Omela)

Vegetarian meringue
Anna1957
How is it Nut - and without me. Thanks Lokse, did not let the ignorance disappear. So I was waiting for something unusual from the broth that is poured into the sink Melchik, you are smart. And if it is still possible to replace sugar with stevioside, then no one has ever done this for sure. In "wind crystals" it turns out to replace up to 2/3 sugar.
Omela
The promised rift.

Vegetarian meringue

Quote: Anna1957

And if you can still replace sugar with stevioside,
Anya, thanks, but I can’t help ... I have no idea what stevioside is.
Rita
This is just a masterpiece !!!! What I have long dreamed of !!! Little one, you are a genius genius !!! Let me give you all the aptsala
Loksa
Omela, a masterpiece rift.
If you try to dry a couple of pieces without sugar: girl-th: and then add stevioside
Omela
Rita, Thank you! Only it wasn't me ... I just spied on ...

Oksana, you can try without sugar .. I don't know, really. how they taste.
Anna1957
Quote: Loksa
and then add stevioside
How is it then? If it does not fall off without sugar, then it will definitely be possible to sweeten with stevioside.
Anna1957
Listen, if you add gelatin or agar, you will get a soufflé. Well, there are all sorts of flavors.
Omela
Quote: Anna1957
Listen, if you add gelatin or agar, you get a soufflé.
Well, ffffse ... our people have turned on "thinking".

Anna1957
Quote: Omela

Well, ffffse ...our people have turned on "thinking".
Your photos inspire
Loksa
Anna1957, that's why I wrote: then, I don't have stevia, I have to try Anya and cocoa, you can also carob, though I didn't have a carob. Agar and stevia are fine, remember apple mousse?
kuznez84
Amazing recipe!
Is it possible to make icing for cakes in this way? Or, for example, replace the whipped egg whites with tiramisu?
Kalyusya
Ksenia, 5 liters, you say?
And the chickpea itself is boiled down, right? Because I have a transparent bouillon pouring out into the sink. Even if I forget to immediately drain.
Well, I'm really interested in soooo ...
Omela

Vegetarian pancakes (Omela)

Vegetarian meringue

Quote: kuznez84
replace the whipped egg whites with tiramisu?
Natalia, can. And the glaze will crumble ... but if you don't beat it to the peaks, then you can try.
Omela
Quote: Kalyusya
And the chickpea itself is boiled down, right?
Galya, of course not ... the whole things remained. Look at the broth by consistency .. Maybe you pour a lot of water for cooking?
Loksa
kuznez84, if you dry it, why not? I went for pancakes ....... 🔗
Anna1957
I never boil chickpeas in the trash, and the broth then freezes like jelly. It was a pity to pour out all the time, but nothing worthwhile came to mind.
Omela
Quote: Anna1957
My chickpeas never boil in the trash, and the broth then freezes like jelly
similarly!
izumka
Mistletoewhere have you been with this recipe before? On Saturday I prepared chickpea pasta with mustard and garlic, and poured the broth into the borscht that I was cooking. And now I'm biting my elbows I didn't make such a treat! And from the recipe I Vegetarian meringue

Omela
izumka, well, nothing ... didn’t pour it out .. went into borscht !! There will be a reason to cook again.)
Anna1957
And more, probably, you can make mayonnaise from it
Omela
Quote: Anna1957

And more, probably, you can make mayonnaise from it
Yes, he is also in the plans .. I just eat chickpeas slower than using the broth.
Wildebeest
OmelaI'm shocked. Wonderful miracle, miracle marvelous you show us.
Quote: Omela
And for chickpeas, I'm preparing a separate topic with a selection of unusual recipes, a very useful culture.
Wow, I can imagine how you will surprise us. I'm looking forward to, I think the girls will join me.
I went to see your biscuit and pancakes.
Eeeeeeeh, how much broth is poured into nowhere.
Anna1957
Quote: Omela

Yes, he is also in the plans .. I just eat chickpeas slower than using the broth.
Mel, and you make crunches out of it. Sweet or savory. Sprinkle, salt or sweeten with oil from a spray, add spices and dry them in AF
Omela
You mean popcorn ?? Also in line!

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