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No Egg™ Meringue
By Orgran
December 1, 2010
By Orgran
December 1, 2010
Ingredients
1/2 cup Orgran No Egg™
½ teaspoon citrus pectin
1 cup ice cold water
1 teaspoon vanilla essence
3/4 cup pure icing sugar
Method
1. Preheat oven to 130° (250°F)
2. Blend Orgran No Egg & pectin together thoroughly while dry, and then add to cold water in mixing bowl.
3. Mix on high for 5 minutes.
4. Add vanilla and sugars 1 tablespoon at a time, and continue mixing on high for a further 5 minutes. The foam will increase in volume.
5. Spoon or pipe meringues on a tray lined with baking paper.
6. Bake at 130°C for 2 hours. After 2 hours, turn the oven off without opening the door and allow the meringues to dry out until the oven is cool.
7. If not serving immediately, store in airtight container.
Comments Tip:
When baking smaller individual meringues, reduce the cooking time to 1hr and 15 minutes