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| Meringues with rooibos-mandel creme |
Last week I read an article in a Finnish newspaper Helsingin Sanomat about meringue without egg. After reading the article, the meringue has been "calling my name" to give it a try :) So, as I happen to have the weekend off and the weather has been everything else but good it was about a time to get my hands dirty in the kitchen. The dessert I made is vegan and it's also milk and gluten free.
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| Use the liquid from the canned chickpeas |
White meringue
150 ml chickpea liquid
110 g sugar
10 g lemon juice
Place the liquid in the bowl of a mixer and start whipping with full speed. When the liquid has turned into a foam add the lemon juice and the sugar and keep on whipping until structure is good for piping. Pipe in desired forms and let dry in the oven for about 4 hours in 90 to 100 degrees celsius.
Pink meringue
150 ml chickpea liquid
110 g sugar
10 g hibiscus tea leaves
First bring the chickpea liquid to boil, add the hibiscus and let it brew about 5 minutes. Pass the liquid through a sieve and prepare the meringue as before. The meringue will taste of hibiscus and it will have a lovely pink colour.
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| Without colour |
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| With colour |
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| Ready to be dried |
Rooibos almond creme
500 ml almond milk
2 tbsp maizena
2 tbsp brown sugar
1 vanilla pod
5 g rooibos
Place all the ingredients in the pot an cook until thickened. Sieve.
Add 3,6 grams of Agar and cook for another two minutes. Place in the mixer bowl and whip until cold for the airy structure.
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| It didn't only look nice but it also tasted good |
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