Recipe
Meringues
Recipe highlights
Total cooking time:
24 hours
Category:
Low Protein Diet - Exchange value 0* (exchange per serving 0)
Servings:
10 nests or 1 pavlova
Ingredients**
- 200mls of water
- 3 tsp Loprofin Egg White Replacer
- 150g caster sugar
Method
- In a jug, mix the egg white replacer and the water.
- Cover and leave overnight in the fridge (it will look lumpy when you first mix but over night it will turn into a clear liquid).
- Using an electric mixer, slowly mix the egg white liquid in a bowl. When the liquid starts to foam up add the sugar one teaspoon at a time.
- Keep whisking until you have firm peaks, it will look glossy and white. When you lift out the whisk the meringue will hold the peaks.
- This can take 10–15 minutes.
- Pre heat the oven to 150°C.
- Line a baking tray with baking paper and spoon or pipe the meringues onto the tray.
- Bake the meringues for 40 minutes then turn the oven off and leave to completely cool in the oven.
- Once cooled you need to store in an airtight container.
Chef's tips:
- You can serve the meringues with vegan cream, fresh fruit and fruit sauce.
- You can sandwich 2 meringues together using low protein chocolate or buttercream.
- You can add food colouring to the egg white mixture–this is great for birthdays or Christmas.
- You can freeze the meringues for up to 3 months until needed.