Halloween is here! Below is the recipe for egg free meringues and a simple guide to making super cute meringue ghosts!
I realise that ‘egg free meringue’ sounds absurd. Meringues are, of course, whipped egg white. But they are possible, with help from the wonderful makers of ‘Organ’ Gluten Free ‘No Egg’ egg replacer.
This isn’t anything other than me repeating the recipe on the back of the Organ box. My hope is that other ‘egg free’ folk will learn that meringues are possible.
Egg Free Meringue Ghosts
- November 14, 2018
- Print this
- 90g Organ No Egg
- 1/2 tsp Pectin
- 250ml cold water
- 5ml vanilla
- 125g sifted icing sugar (they don't say to sift - but really you must!)
- 1 tbsp soft brown sugar
- Step 1
- Preheat oven to 130°C, 250°C
- Step 2
- Line two baking sheets with parchment.
- Step 3
- In a small bowl mix the Pectin in the the Orgran Egg Replacer
- Step 4
- Put the cold water in a large bowl, add the Egg Replacer and mix on high for 5 minutes.
- Step 5
- Combine the sifted icing sugar, brown sugar and vanilla.
- Step 6
- After the first 5 minutes of mixing, add the icing sugar mixture one tablespoon at a time. Mix on high for a further 5 minutes (so mixing on high for a total of 10 minutes). You will get a fluffy, white mixture that pipes beautifully.
- Step 7
- The mixture needs to be used right away as it does start to get a bit soft quickly.
- Step 8
- Pipe the meringue using a large round nozzle. Two or three squirts of meringue to make a ghost shape, with a nice point of top. Pip them onto a lined baking sheets and pop into the oven.
- Step 9
- Now leave them for 2 hours. After 2 hours turn off the heat and leave them for another 2 hours. Don’t open the door. After 4 hours you have great meringues.
- Step 10
- One they are cool then make up a simple icing from icing sugar, a little water, and some jet black food dye. Take a very small round nozzle and pipe eyes and a mouth. If you are feeling brave go for a ‘boo’ at the same time!