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Bryanna Clark Grogan

Bryanna Clark Grogan

Posted September 24, 2010

Published in Food

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AN INTERESTING EXPERIMENT-- CRUNCHY EGG REPLACER MERINGUES!

Read More: egg replacer, Ener-G egg replacer, Orgran No-Egg, vegan meringue, vegan meringue cookies

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Orgran "No Egg" egg replacer meringues with melted vegan chocolate and pecans!

When I went to my local health food store, Edible Island, in Courtenay, BC last week, I spotted an item that was new to the store-- Orgran "No Egg", an Australian brand of egg replacer that I had heard of but never been able to try. I had read that it will whip up to an almost-stiff peak like beaten egg whites. Up until now, I had only been able to achieve that with Ener-G Egg Replacer, and I have been wanting to try Orgran because it is more readily available outside of North America. So I bought a box and I checked out their website.

One of their recipes caught my eye-- crunchy baked meringues. I decided to give it a try. Not that I ever indulged in them that much as a non-vegan, but many people love them. They are sort of a sweet, blank canvas for fruit, etc, as with the  Pavlova, beloved in New Zealand and Australia.

I wasn't quite sure about the "citrus pectin", but I went to our little local general store to see what they had. All the had was "light pectin" for canning, so I bought a little packet. (After further research, I see that you can buy "modified citrus pectin", but it is very expensive--it seems to be used for everything from the effects of radiation treatment to arthritis-- and the cheap the canning pectin seemed to work!)

It's a simple recipe and is baked pretty much the same way that egg white meringues are baked. The results in their photo looked great, but I wasn't sure what to expect. In any case, I followed their recipe, using my canning pectin. I also wasn't sure what they meant by "pure powdered sugar", but I just used organic powdered sugar.

Here were the results after beating for 10 minutes:


It fluffed up tremendously! It made ALOT of fluff! 

After baking them as directed for 2 hours at 250 degrees F, and letting them try out in the turned-off oven with the door cracked open, I was rewarded with 2 trays of lovely, crunchy meringues!



They were airy and crunchy and slightly chewy in the middle, as they should be, but I didn't think they were quite sweet enough. I think I'll use more powdered sugar next time, although there might be a structural reason for using less sugar-- you never know until you try!

We ate them with strawberries on top:



And we ate them with chocolate and pecans:



They kept well and didn't get soft.  I'll experiment a bit more and post again. As I said before, it was not something I longed for, and it doesn't contribute anything in the way of nutrition (it is fat-free, though), but meringue is the basis of many beloved desserts, so, it's worth finding a vegan recipe that works even if you only use it on occasion! I want to see if this recipe will work with Ener-G Egg Replacer, and I want to use it as the basis of some cookies with coconut, etc..

 My opinion right now is that they are not as good as Angel Food Meringue Mix, but it's always nice to have an alternative!

Al the best!

FRIDAY, SEPTEMBER 24, 2010

http://veganfeastkitchen.blogspot.com/2010/09/interesting-experiment-crunchy-egg.html


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