Article uptodate : 03/24/15 (added american meringue!)
Ah, France, Italy, Switzerland … what greedy country! And most importantly, necessary basis for our desserts!
So, why chaville ? Indeed, it has been created there. I’m also tired of v-recipes or false-things. So. This meringue is not of Soy Protein Isolate and just : “meringue of SPI”… oh, not so bad in english after all… LOL
What fly bites me, American? it does not exist !!! Hey! Well, now, though! Combine the power of chickpea resourcefulness and you get what revolutionize the meringue since this variation allows a meringue “minute”, but also “Swiss” and why not “French”! What’s great with this method is that it is carried out “hot” and that eliminates the steps and gum! No more rubber research, here the “new meringue”!
- 50g white chickpea
- Caster sugar 30g (actually up to you)
- A few drops of lemon juice (I didn’t try with tartar cream)
- Combine white and sugar
- Bring to a boil and let it boil (for quantities above 1 minute, in fact, until the mixture wants to escape from the pan). You can boil it down by 2.
- Remove from heat
- Whisk (you can wait a while for it to cool or careful not burn yourself!)
- When the foam begins (white, homogeneous, without liquid), add the lemon juice
- Still beat a few minutes until the mixture sticks to the pan (the pan back: nothing must fall ^^)
No cooking, just wait till the foam to cool then poach it!
Make the pastry bag meringues 3 cm maximum diameter and cook at 90 ° C for 2 hours (depends on whether you want them or that they munch a flux core)
Wait until the foam is cold before poaching, and draw your huge meringues with piping bag! Bake at 90 ° C for many hours!
Tips and Tricks
- White does not like being assaulted, it is preferable to mount it at a constant speed for good expansion, this prevents foams to regive a little water
- Lack of volume: too much water
- Meringues oozing/sticking: white not enough mounted, undercooked or cooked too fast
- Meringues too fair: too high temperature, cooking time too long
- Hollow interior, delicate meringue: too hot cooking
For more tips and tricks, see vegetals foams: you’ll then understand my recipes! 🙂
The historical recipe
My first meringue recipe, I think gradually abandon, even if you can see it is quite technical! (and if you read the tips and tricks of the vegetals foams page, you will increase your mastery!) ^^
- 50g chickpeas white
- 2 teaspoons much convexed of starch (corn for me)
- 1 teaspoon shavec-packed gum guar
- 30g white sugar
- A few drops of lemon juice (or tartar cream)
- Mix white, starch and guar
- Whisk. When the foam has taken (becomes white), add lemon juice.
- Continue beating and then add the sugar until a texture that will stick to the drummer (type marshmallow)
- On a sheet of parchment paper into small piles of foam (3 cm in maximum diameter), or use a piping bag
- Preheat oven to 90 ° C.
- Cook 3h at 90 ° C, preferably on a grid
- Return all meringues and let dry in the oven, on a grill (for even drying)
- Remove and store the meringues, except for those which are not fully hard, which may then return to the oven (depending on their size)
Preserve quickly enough from moisture (when they have cooled) in a box of iron or sealed (I put rice in a paper towel on the bottom of my box). We can recook them if they soften a little in the following days!
- A Soy Protein isolate is well known
- To remove lemon taste (not strong), use tartar cream