Meringue Fantasy

 

I’m extremely excited to announce that I’ve successfully made vegan meringue!! It’s beautiful and delicious too! I swear the cookies taste EXACTLY like the real thing. I began my mission expecting to completely screw up on try #1 as what usually happens. These are so tasty. I also tried to make a meringue pie (banana meringue pie) but it wasn’t as successful. My filling was underbaked so the moisture deflated the meringue as soon as I took it out of the oven. Not a big deal though, it happened when I used to make real meringue pie as well. And without further adieu, the recipe:

• 1/2 Cup Ener-g Egg
• 3/4 cup ice cold water
• 2 1/2 t vanilla extract
• 1/2 cup + 2T white sugar
• 1 t agar powder + 1/3 cup water

Sprinkle the agar powder over the water in a small saucepan and let sit 5 minutes. In the meantime, prepare the ener-g egg with the ice cold water, beating on the highest setting with a hand mixer for about 8-10 minutes. NOTE: THE ENER-G EGG EXPANDS A LOT- USE A DEEP BOWL. Halfway through, turn on the flame under the sauce pan to medium low heat and let simmer, whisking occasionally. Continue mixing the ener-g egg until stiff peaks form. Add the vanilla and sugar and mix for another 2 minutes. When the agar mixture is completely dissolved, add it to the beaten ener-g and blend for yet another 2 minutes. Transfer to the refrigerator for about half an hour to allow the agar to firm up. Preheat the oven to 350. You are now free to make whatever your heart desires with this vegan meringue. For crisp meringue cookies, bake for 30 minutes. Adjust accordingly depending on your recipe. Again, for pies make sure the filling is thoroughly baked. Any excess moisture will destroy the meringue. My next mission is angel food cake. I’ve heard that Bryanna Clark Grogan has already made a successful one, which se refuses to share with the general public. For now, at least. I’ll conquer this one on my own.

 IMPORTANT: I forgot to add this earlier, the meringue will crisp up as it cools. It has the same properties of normal meringue, so try not to succomb to the temptation of eating your first deliciously vegan meringue the second it pops out of the oven.