Vegan Meringue

[Guest guest]

Christian-Vegan-Cooking , " Tea Cozy "

<teacups@c...> wrote:

 

Meringue

Source: Benton Sister's Cookbook

 

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.

[Guest guest]

>>>What do the Benton Sisters use this meringue for? I was thinking that it

would be great if it added that extra life to waffles and pancakes for those on

my list who have to be egg free for now.

 

I think that it would work well as a meringue substitute for waffles and

pancakes if they are not baked too long. The Benton Sisters use this recipe as

a topping for pie. It looks exactly like egg meringue and browns nicely in the

oven. I served a lemon meringue pie (vegan version) for a holiday dinner once

and most in attendance were vegan. I was questioned many times about " if " the

pie was " really " vegan. . .it looks just like the alternative!

 

LaDonna