Wow thank you for doing the comparison! Interesting that the chickpea has the mildest taste. I recently spotted a new egg replacer powder based on garbanzo flour and chia. I wonder how that would work.
Kids With Food Allergies introduces 2nd Generation Allergy Mom, AKA Eileen Rhoadarmer, who writes about her own and her children’s food allergies from her home in Colorado. Eileen’s blog about vegan meringue recently lit up our Food and...
I found that these seemed to always come put sticky, but putting them in a convection oven at 170° for an hour or so (or using a food dehydrator) helped make them crisp! Also, once you have the meringue ready, the quicker you get them all piped, the better they will hold their shape (the second batch seemed a bit flat). Thanks for posting this recipie, I wanted to make meringues that my boyfriend (who has an egg allergy) could eat, and everyone who has tried them has said they are good!
Thanks for sharing those tips! I've found they feel a little sticky when they first come out of the oven, but then they are OK after they cool. The last time I made some, I flavored them with lemon extract. They were sooooo good and tasted like a lemon meringue pie cloud!
Welcome, Gillian! That was so sweet of you to come up with a safe recipe for your fellow! What kind of aquafaba did you use? If you need any other egg-free recipes, you can check out the Safe Eats ® Recipe Database . It's searchable by allergen.
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