Cheesecake tropicale con cavolfiore
43 recipes
Meringues with acquafaba
ingredients
servings
6
Precooked chickpeas
360 oz
Brown sugar
100 oz
Lemon juice
1 spoon
Desserts from Italy - Campania
Meringues with acquafaba
Meringues with acquafaba
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe taken from the Cucinare a Colori book published by the Macro Group.
preparation
step 1
Helping you with a strainer with a tight mesh, pour all the chickpea cooking liquid into a bowl and start to whisk it with electric whips, just as if it were egg whites.
step 2
After a couple of minutes, add the lemon juice to the mixture and continue to assemble everything. Finally, gradually add sugar as well. If you use the cane one, chop it first with a blender to make it finer.
step 3
Continue to assemble the mixture for at least 10/15 minutes. It will have to triple in volume and have a glossy white color. To make sure that you have sufficiently assembled the acquafab, slightly incline the bowl: if the mixture does not move, then it is ready.
step 4
Now pour everything into a sac a poche and form your meringues on a baking sheet covered with parchment paper. Once the dough has run out, cook at 100 ° for about 1 hour and a half.
step 5
After cooking time, remove them and let them cool for a couple of minutes without touching them. Once the outer surface has hardened, gently remove it from the parchment paper and store it in a closed tin box, because the meringues absorb moisture.
