Vegan Meringue
• 1/2 Cup of Free and Easy Egg Replacer
• 1/2 tsp Liquid Citrus Pectin or Pectin Powder or Carrageenan.
• 1 Cup of Water (Ice Cold).
• 1 tsp Vanilla Essence.
• 3/4 Cup Pure Icing Sugar
• 1 tbsp Soft Brown Sugar
Method:
1. Preheat oven to 120°C.
2.Blend 90g of Egg Replacer with ½ tsp pectin together thoroughly in a small bowl. Transfer to a mixing bowl and add 250mL cold water. Mix on high speed for 10 minutes.
3. After 10 minutes, continue beating but slowly add 5mL (1tsp) vanilla essence, 125g icing sugar and 1tbs soft brown sugar. Continue mixing on high speed for a further 10 minutes.
4. Spoon or pipe mixture onto lined oven tray and bake for 2 hours. After 2 hours, turn the oven off but do not open the door, allow the meringues to dry out until cool.
*Please note that the meringue mixture is suited to making smaller meringues. The larger the size of the meringue being made, the greater difficulty you will have in drying out the centre of the meringue.