I haven’t rolled out my egg-free meringue recipe for quite a while, but having seen a bag of beautiful blackcurrant meringues in the Ottolenghi window display the other day, I thought I’d do a fruity meringue too.
These pretty pink mini-meringues are flavoured with freeze-dried strawberries, ground to a pink dust. The flavour is intensely ‘strawberry’.
I was really pleased with the results, as were my taste testers big and small, as they had perfectly gooey marshmallow centres and a crisp outer shell . In fact, I guarantee you’ll fool anyone into thinking these are conventional meringues made with eggs.
As for the look, well the ripple effect isn’t too natural – I’m not sure how you could achieve it any other way. I streaked a piping bag with lines of red food colouring gel before adding the meringue mix. It’s not necessary of course but adding a visual touch makes them look all the more tempting (thank you Good Food magazine for the idea!)
Strawberry Ripple Egg-free Meringues (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
makes about 12 smallish meringues
- 6 tbsps icing sugar, sifted
- ¼ tsp xanthan gum
- 1 tsp soya protein
- 3 tbsps cold water
- ½ tsp cider vinegar
- ½ tsp vanilla
- 1½ tsps soya protein
- 2 tbsps freeze dried strawberries ground to a powder
– Preheat the oven to 110 degrees Centigrade/Gas Mark ½
– Line a baking sheet with baking paper/parchment
– In a small bowl whisk together the icing sugar, xanthan gum and 1 tsp of soya protein. Set aside.
– In a large bowl place the water, vinegar, vanilla and 1½ tsps soya protein. Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is fluffy and bubbly.
– Keeping the whisk on high add the icing sugar mix, 1 tbsp at a time. The mixture should eventually turn pure white and leave stiff peaks when the whisk is lifted out of the mix (I found the peaks were not quite as stiff as one would expect from an egg-based meringue). Whisk in the strawberry dust.
– Pipe or spoon the mix onto the lined baking sheet.
– Place in the oven for up to 1½ hours, until the meringues are totally set and easily peel off the paper.
– Remove from the oven, peel off the paper and leave to cool.
– Keep in a sealed box until ready to use.