ID: 1195ccce...
A delightful vegan Lemon Meringue Tart featuring a crisp, simple crust, a tangy and vibrant lemon custard filling, and a fluffy, impressive meringue made from chickpea juice (aquafaba). This elegant dessert is entirely plant-based and made from scratch.
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Prepare aquafaba by soaking and pressure-cooking chickpeas, then reserving the cooking liquid. → Make the crust by mixing flour, maple syrup, and oil; press into a pan, prick with a fork, and bake for 20 minutes at 180°C. → Cook the lemon filling ingredients (soy milk, maple syrup, starches, lemon, turmeric) until thickened and pour into the baked crust. → Whip the aquafaba with vinegar, vanilla, and powdered sugar until stiff peaks form to create the meringue. → Pipe the finished meringue onto the lemon tart.
Prepare aquafaba by soaking and pressure-cooking chickpeas, then reserving the cooking liquid. → Make the crust by mixing flour, maple syrup, and oil; press into a pan, prick with a fork, and bake for 20 minutes at 180°C. → Cook the lemon filling ingredients (soy milk, maple syrup, starches, lemon, turmeric) until thickened and pour into the baked crust. → Whip the aquafaba with vinegar, vanilla, and powdered sugar until stiff peaks form to create the meringue. → Pipe the finished meringue onto the lemon tart.
調理手順を分析中...
This recipe creates a vegan meringue using aquafaba (chickpea juice) made from scratch, which is a great alternative to egg whites.
The creator notes that they tried to torch the meringue but it was not successful without adding an excessive amount of sugar. Therefore, the torching step shown at the end is not recommended and the tart is intended to be served with un-torched meringue.
Using a pressure cooker significantly speeds up the process of cooking the chickpeas to get the aquafaba.
Ensure your bowl and beaters are completely clean and free of any grease when whipping the meringue, as fat can prevent it from forming stiff peaks.
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