Guest guest Posted November 22, 2002 Report Share Posted November 22, 2002 > Meringue > > 2 Tbsp. lemon juice > 1 cup water > 6 Tbsp. fructose powder > 2 - 3 Tbsp. Emes Kosher-Jel > 1 tsp. lemon extract > > Dissolve Kosher-jel and fructose in 1 cup of boiling water. Add > other ingredients and pour into a dish to cool in refrigerator for a > few minutes. When mixture is the consistency of pudding, whip it for > 5 minutes on high speed. Let set for about 10 minutes to harden some > more, then whip again for 5 minutes on high. This time it will be > fluffy and will peak nicely. Note: use 2 tablespoons Emes if making > a day ahead, use 3 tablespoons if you are in a hurry and will eat > immediately. And don't give up! What is Emes Kosher-Jel? Over here in England we have something called Vegegel, which is a mixture of carrageenan and some other vegetarian gelling agent - can't remember what off hand. It's designed to be used as a vegetarian substitute for gelatine, but you can't use it in exactly the same way; as I recall you have to cook it for a moment with the liquid. Or something. Is Emes something like that? Or do you have any other suggestions for a substitute? So is this an unbaked (unbrowned) meringue substitute? I have been looking for a meringue type of thing. Alex Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2002 Report Share Posted November 22, 2002 - " Alex Jeffery " <moosey > What is Emes Kosher-Jel? Over here in England we have something called > Vegegel, which is a mixture of carrageenan and some other vegetarian > gelling agent - can't remember what off hand. It's designed to be used > as a vegetarian substitute for gelatine, but you can't use it in > exactly the same way; as I recall you have to cook it for a moment > with the liquid. Or something. Is Emes something like that? Or do you > have any other suggestions for a substitute? Alex, the product you describe sounds very similiar to Emes Vegan Gelatin. I think you should try it, making sure that you adapt the recipe somewhat to the product you have available to you. > So is this an unbaked (unbrowned) meringue substitute? I have been > looking for a meringue type of thing. Yes, it is unbaked (it would probably melt in the oven). It looks exactly like egg meringue, except that the " tips " aren't browned like a meringue that is placed in the oven. There is alot of potential with this meringue recipe and I am sure it could be adapted to many things. Let us know how it turns out for you. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2003 Report Share Posted July 16, 2003 Lemon Meringue Pie Source: The Benton Sisters' Cookbook Volume 1 *I call this " My Friend's Can't Believe It's Vegan " pie! Tried and true at our house. . .and it's delicious! For tarts, adapt baking times slightly. Enjoy! LaDonna 2 1/4 cups water 1/3 cup frozen pineapple juice concentrate 1/8 cup frozen orange juice concentrate 5 Tbsp. lemon juice 1/3 cup honey (or alternative) 1/3 cup plus 2 Tbsp. cornstarch 1 1/2 Tbsp. fructose powder Measure all ingredients into blender and whiz. Heat, stirring to avoid burning. (This can also be done in the microwave.) Cover and let cool a bit before pouring into 8 inch prebaked pie crust. Meringue 2 Tbsp. lemon juice 1 cup water 6 Tbsp. fructose powder 2 - 3 Tbsp. Emes Kosher-Jel 1 tsp. lemon extract Dissolve Kosher-jel and fructose in 1 cup of boiling water. Add other ingredients and pour into a dish to cool in refrigerator for a few minutes. When mixture is the consistency of pudding, whip it for 5 minutes on high speed. Let set for about 10 minutes to harden some more, then whip again for 5 minutes on high. This time it will be fluffy and will peak nicely. Note: use 2 tablespoons Emes if making a day ahead, use 3 tablespoons if you are in a hurry and will eat immediately. And don't give up! ***I used 3 tablespoons of Emes gel. . .and recommend that you only use two and not making it a day ahead. Three tablespoons was very stiff. Also, I think I'd just whip it the first time. . .it seemed to be at its best and when I beat it again after the 10 minutes it turned out a bit like overwhipped cream. Experiment. . .this is an awesome recipe. Delightful flavor and liked by all. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
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