14 October 2010

Quest for the Holy Grail: Egg-free Meringue

Sometimes - just for fun - I google 'vegan meringue'.

Ok admittedly, it's not fun anymore, it's become an obsession. I am a relentless researcher if nothing else. I have been searching in the hope that somewhere in the world, someone has discovered how to make an egg-less substitute to this holy grail of vegan cooking. It usually leads to a depressing read of world wide lamentations, e-how dead-ends and bloggy disasters.

Then one day I stumbled across something called Vegan Meringue Cookies by AngelFood.


Immediately went shopped online (Vegan Perfection in this case) and next day (or so) delivery, it arrived.

I am a sucker for a pretty package, and she is very pretty indeed. I had zero expectation though - other than to produce something that quite possibly resembled a chewy meringue with a crispy outer layer. Which very probably can only be achieved by using real eggs. Yep - zero expectation.

The package claims it makes 'crisp' cookies. With two sachets in the box - once mixed and beaten together, it was looking really good: glossy and stiff, just like beaten egg whites should look...

I piped onto tray (oh but they are darling!)

Baking in the oven (bit annoyed I lost the little peaks in the cooking process)

Crispy yes they are!

Sandwiched together with some Sweet William chocolate spread (dairy/egg/nut free), they are not bad. Quite tasty in fact (thanks to the chocolate I suspect).

So here they are - a very crispy, aerated version of meringue kisses...though won't be attempting a pavlova any time soon.

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