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Basic recipe vegan meringue
Recipe for vegan meringue, meringue without egg from aquafaba.
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Ingredients
Directions
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Preheat the oven to 100 ° C.
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Clean the lemon, grate the yellow skin and squeeze half of the fruit.
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Let the chickpeas drain very well in a sieve and collect the moisture. This is approximately 120 ml per pot. Add a ½ tbsp lemon juice.
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Beat the chickpea fluid (also called aquafaba) in about 5 minutes as thick as possible, preferably in a food processor, and otherwise with the hand mixer.
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Gradually add the sugar and the lemon zest. On a baking sheet coated with parchment paper, make 8 identical heaps of the foam mixture.
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Bake in the oven for 3 hours. Turn off the oven and allow to cool for 1 hour in the oven.
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Nutrition
75Calories
Sodium2% DV40mg
Fat20% DV13g
Protein20% DV10g
Carbs6% DV19g
Fiber16% DV4g
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