So how do you make an egg free meringue?
Did you know Alfred Bird invented custard powder because his wife was allergic to eggs?
I had never used an egg replacement until a little while ago when I saw a recipe for meringue and had to try it. I tried making a sponge with it which I didn’t like at all so I keep it just for meringue.
The original recipe from The Great British Bake Off is already gluten free – remember if you use Meri-white, it contains wheat. The recipe can be made dairy free by using your choice of dairy free milk in the custard.
The Recipe – 4 portions.
45g Orgran No Egg
few drops vanilla extract
65g icing sugar
2 teaspoons soft brown sugar
500ml almond milk
35g gluten free custard powder
20g caster sugar or to taste
Mix the No Egg with the pectin in a mixing bowl.
Add 125ml water and mix on high speed for 5 minutes.
Add the vanilla and the sugar a tablespoon at a time. Continue on high speed for 5 minutes until the mixture forms stiff peaks.
Place the almond milk into a large saucepan and bring to the boil. Turn down to just under a simmer.
Shape the meringue into quenelles and place into the milk. Cover and cook for about 8 minutes depending on the size. Lift out onto a plate.
Strain the almond milk and pour back into a clean saucepan. Bring to the boil.
Mix the custard powder with a little water. Whisk into the almond milk until it is your preferred thickness. Stir in the sugar.
Pour into serving bowls and place the meringues on top.
Place 100g white caster sugar into a small saucepan with a drop of water. Place onto the heat and melt the sugar. Boil until the sugar turns to caramel. Take off the heat and dip the saucepan into the sink filled with a little cold water to stop the caramel cooking further.
Dip two forks into the caramel and flick the caramel over a rolling pin to form strands – this is messy! Place on top of the meringues.