Description
Airy, crunchy, with absolutely no odor and taste of chickpeas! I'm just in awe, and what a great gift for those who suffer from anaphylaxis (hypersensitivity to eggs) - finally they can try this pastry wonder! And as the perfect dessert for those who fast! If you are interested - welcome!
Ingredients
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Chickpeas
150 g
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Sugar
200 g
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Lemon peel
1 tsp
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The food dye
Cooking
Open the canned chickpeas. I have a jar of 400 g. to Merge from it a liquid. PS I Think that you can boil the chickpeas and use that broth, but I have not tested, so no guarantees can not give.
Drain and weigh 150 g (150 ml).
Place in the bowl of a mixer on high speed beat until thick white foam. Time for this process is much more than just egg whites.
Still whisking gradually add sugar and beat until stable peaks. Meringue turns shiny, smooth and holds its shape well.
To add to the meringue zest and coloring (I have a regular, Ukrainian manufacturer of powder which I dissolved in 1 tbsp of chickpea liquid) and whisk again. You can add lemon juice 1-2 tbsp, if not for children lemon liqueur, but in the process of whipping sugar.
The finished meringue is placed in a cooking bag (syringe) and to isolate the meringue on a baking tray covered with baking paper or a baking Mat.
Bake at a temperature of 12-130"With approximately 50-60 minutes. Be guided by your oven! I baked it on the top shelf with the thermostat open, and 1 cm the door of the oven. Meringue to cool on a wire rack.
Ready and well baked meringue "ringing" when tapping it with a fingernail and easily removed from the pan. Bake and delight your loved ones!
In the rift!
I put the meringues between yourself raspberry jam, you can connect dark chocolate, in General, a big space for imagination! Honestly, not as well as egg meringue! The only drawback is the meringue long holds his grosskost, maybe because I got my love a little soft the middle, though, the stale, came to visit and all, no meringue! And yet, nobody believed that it is not prepared from egg whites! Good luck!
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