How to cook aquatube, I will write at the end of the recipe (if anyone is interested). And to accelerate the process of making meringue without eggs, you can use the liquid from canned peas. Pour it in the bowl of a mixer, optional-add salt (but can do without it, no difference noticed) and at the fastest speed begin whisking. Whisk for about 5 minutes. And that's what we get at the end: very similar ground to the beaten egg whites (well, except it's not magic)?

Continuing to whisk (the speed of the mixer is the biggest) in small portions enter the sugar. Whisk for about 7-10 minutes or until stiff peaks. TIP: the more sugar You add, the denser will the whipped mass.

At the end of the whipping add citric acid and vanillin. Again beat well ground a couple of minutes. That's the beauty we have. Indistinguishable from whipped egg whites!

Spread the mass in a pastry bag or a syringe and otkryvaem to have paper or silicone Mat baking tray meringues. The oven pre-heated to 100-110°C and dried meringue 1 HR 20 - 1 HR 30 min. In my oven the minimum temperature of 130°C, I dry meringue with a half-open door (between the oven door and stick a wooden spoon).

The readiness of the meringue can be checked as follows: remove one meringue - if it's solid and easily removed from the sheet so prepared. Turn off the oven and leave our meringues in it to cool down (door closed).