This is the recipe for egg free meringues I found on the back of a box of Orgran No Egg Egg Replacer. I have to say I only got it right on the third batch. The first lot collapsed after the oven door was opened mid cooking (not by me I hasten to add), and the second attempt just stubbornly remained liquid and flat despite being whipped for ages.
The results? Not bad actually. I do detect a slight chalkiness after eating but as my children had never had the pleasure of meringue before they didn’t mind one bit. I also used it in a raspberry and soya cream combo as featured in my post about SoyaToo! Spray Cream.
80g Orgran No Egg Natural Egg Replacer
½ teaspoon citrus pectin (e.g. Certo)
250ml ice cold water
1 teaspoon vanilla essence
125g pure icing sugar
1 Tbsp soft brown sugar
- Preheat oven to 130°C (260°F)
- Blend Orgran No Egg & pectin together thoroughly while dry, and then add to cold water in mixing bowl. Mix on high for 5 minutes.
- 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.
- Spoon or pipe meringues on a tray lined with baking paper. Bake at 130°C (260°F) 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.
If not serving immediately, store in airtight container.
- Tip: When baking smaller individual meringues, reduce the cooking time to 1hr and 15 minutes