Vickys Eggless Meringue, Gluten, Dairy & Egg-Free
Vickys Eggless Meringue, Gluten, Dairy & Egg-Free

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, vickys eggless meringue, gluten, dairy & egg-free. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Eggless Meringue, Gluten, Dairy & Egg-Free is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vickys Eggless Meringue, Gluten, Dairy & Egg-Free is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys eggless meringue, gluten, dairy & egg-free using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Eggless Meringue, Gluten, Dairy & Egg-Free:
  1. Prepare 6 tbsp icing sugar
  2. Make ready 1/4 tsp xanthan gum
  3. Get 1 tsp soya protein (from health store)
  4. Prepare 3 tbsp cold water
  5. Take 3/4 tsp apple cider vinegar
  6. Prepare 1/2 tsp vanilla extract
  7. Take 1 1/2 tsp more soya protein
Steps to make Vickys Eggless Meringue, Gluten, Dairy & Egg-Free:
  1. Preheat the oven to gas 1/2 (half) / 120C / 250°F and line a baking sheet with baking paper
  2. In a small bowl whisk together the icing sugar, xanthan gum and 1 tsp of soya protein. Set aside
  3. In a large bowl place the water, vinegar, vanilla and the 1 & 1/2 tsps soya protein. Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is fluffy and bubbly
  4. Keeping the whisk on high, add the icing sugar mix, 1 tbsp at a time. The mixture should eventually turn pure white and leave stiff peaks when the whisk is lifted out of the mix - the peaks are not quite as stiff as one would expect from an egg-based meringue
  5. Pipe or spoon the mix onto the lined baking sheet. Put in the oven for 1 - 1.5 hours, until the meringues are totally set and easily peeled off the paper
  6. Remove from oven, let cool and store in an airtight container
  7. I'll keep trying for a soy-free alternative!

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