Egg-free rice-based Meringues

  • 6 tbsps icing sugar, sifted
  • ¼ tsp xanthum gum
  • 1 tsp rice protein
  • 3 tbsps cold water
  • ¾ tsp rice vinegar
  • ½ tsp vanilla
  • 1½ tsps rice protein
  1. Preheat the oven to 110°C
  2.  Line a baking sheet with baking paper/parchment
  3. In a small bowl whisk together the icing sugar, xanthum gum and 1 tsp of rice protein  and set aside nua-naturals-rice-protein-vanilla
  4. In a large bowl place the water, rice vinegar, vanilla and 1½ tsps rice protein. Whisk on high-speed for up to 10 minutes until it has increased considerably in size, and is bubbly 20130913_124835 20130913_125821
  5. Keeping the whisk on high add the icing sugar mix, 1 tbsp at a time. The mixture should eventually leave peaks when the whisk is lifted out of the mix 20130913_130913
  6. Pipe or spoon the mix onto the lined baking sheet   Place in the oven for up to 1½ hours, until the meringues are set. So far they haven’t set all the way through for me, but are more like a soft meringue/marshmallow texture img_12161
  7. Remove from the oven, peel off the paper and leave to cool
Advertisements