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Vegan meringue

updated

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Ingredients for 1 servings:

  • 110 ml stock of a can of kidney beans
  • 90 g powdered sugar
  • 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

sounds unusual, but tastes absolutely authentic

Whisk the kidney bean liquid with a mixer or food processor on high speed, gradually adding the powdered sugar. Add a squeeze of lemon juice and, if desired, flavoring. Whisk until stiff peaks form. Transfer the mixture to a piping bag, pipe onto a baking sheet lined with baking paper, and bake at 100°C for 1.5 hours, first with the oven closed, then for another 30 minutes with the oven door slightly open. Turn off the oven and let it cool in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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