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Ingredients
- 3/4 cup sugar
- 1 Tbsp cornflour or cornstarch
- 5 tsp powdered agar agar (not flavoured)
- 1/4 cup palm sugar (grate if in a block form)(see notes below)
- 2 Tbsp glucose powder (optional)
- 11/2 cups water
- 21/2 Tbsp soy protein isolate (see notes below)
- 1/4 tsp baking soda
- 1/8 tsp tartaric acid
- 1/4 tsp sea salt
- 1/8 tsp gum (zanthan, guar or acacia)
- 6 Tbsp cold water
- 2 tsp vanilla essence or extract
Details
Adapted from eggfreebaking.com
Preparation
Step 1
JEANETTE'S EggFree MERINGUES
This is modification of Orangold’s recipe which was developed from my EggFree MARSHMALLOW recipe below.
NOTE: Soy Protein Isolate unflavoured powder can be found in health and sports shops. I have seen it sold as Soy Drink Powder (unflavoured/ natural). It can also be bought over the internet.
6 Tbsp caster (superfine) sugar
scant ½ tsp xanthan or guar gum powder
1 tsp soy protein isolate unflavoured powder
2 tsp (extra) soy protein isolate unflavoured powder
2½ Tbsp cold water
⅛ tsp cream of tarter or 1 tsp cider vinegar
½ tsp vanilla essence or paste
Place a Teflon liner or sheet of baking paper on a large oven tray.
Place the caster sugar, zanthan or guar gum and first measure of soy protein isolate unflavoured powder in a small bowl and combine. Set aside.
Place the second measure of soy protein isolate unflavoured powder in a small electric cake mixer bowl, add the water then whip at high speed until the volume increases and mixture forms soft peaks. This can take as long as 10 minutes.
Add the cream of tartar or cider vinegar and vanilla and whip until the mixture form stiffer peaks.
With the mixer on medium speed add the caster sugar mixture a tablespoon at a time, incorporating well between each addition. The mixture will whiten and form stiff peaks when the beaters are lifted at the end of beating.
Either drop 12 – 14 blobs of meringue mixture (or fill a piping bag and pipe 12 – 14 swirls) on the prepared baking tray.
Bake (fan bake is best) at 110°C (230°F) for 50 – 60 minutes or until meringues are firm to the touch.
Cool, before removing from oven tray.
The meringues can be sandwiched together with whipped cream, or raspberry jam, or with a chocolate icing with a teaspoon of orange zest added to it. Passion fruit icing would be good, too.
Makes 12 – 14 halves (6 – 7 joined meringues).
TIP: Stand the meringues upright on an cake airing rack after you have sandwiched them together so they stay in place (IE: the top meringue doesn’t slide to one side as the icing dries).
VEGAN MERINGUE NESTS OR SHELLS
Make up the meringue recipe above.
Depending on what you require the nests or shells for mark out circles (or ovals) of the appropriate size on baking paper.
4 - 5cm (1½ - 2 inch) nests for finger food size
7 - 8cm (about 3 inch) dessert size
Either pipe out rounds of meringue, starting in the centre and piping in a spiral then pipe an edge to the nest.
OR drop a dollop of meringue mixture inside the marked circle and spread it to the edge then with the back of the spoon shape into a nest.
Bake as above recipe.
Fillings:
Fresh kiwifruit, strawberries, de-seeded grapes, raspberries, berries, cherries, or slices de-stoned fruit - mango, peaches, etc.
Pudding mixes
Yoghurt
Sauces:
Berry couli
Chocolate
Passion fruit pulp
VEGAN MERINGUE PARFAITS
suitable cream, whipped
strawberries (reserve some for topping)
a few spoons of icing (confectioners) sugar (optional)
blueberries (reserve some for topping)
meringues, broken into rough chunks
Mash the strawberries roughly with a few spoons of icing (confectioners) sugar.
Whip the cream in a medium size bowl.
Add the crushed meringues and berries and gently fold together.
Spoon the mixture into parfait glasses or bowls and decorate with the reserved berries.
OR mash all the fruit, adding a splash of Creme de Cassis to the mixture, then freeze in ramekins for several hours.
To turn out, run a warm knife round the edge of the ramekins and up-turn on an individual dessert plate.
Serve with a berry fruit coulis or sauce.
Note: A mixture of berries may be used instead of just strawberries and blueberries.
JEANETTE’S CONDENSED MILK CHOCOLATE CAKE
I’m sure your first reaction will be the same as mine - a cake made with condensed milk must be very, very sweet.
Believe me it is not.
In this recipe I wanted to find out if Lite sweetened condensed milk could be substituted and what would be the effect. The answer to the question is yes it can be used as a substitute. The sweetness is reduced even further and the texture is a little closer.
I also wanted to find out if oil could replace the butter. Yes, it can. So if you need to watch your cholesterol that is a help.
2 cups all-purpose flour
⅓ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
200g melted butter OR ⅔ cup oil
1 x 400g can regular OR Lite sweetened condensed milk
2 teaspoons vanilla extract or essence
1 cup water OR (coffee for a Mocha cake) OR (orange juice for a Jaffa cake)
Preheat oven to 150°C (350°F). Prepare an 20cm (8 inch) round springform tin OR an 20cm (8 inch) ring tin or brundt mould.
In a large bowl sift the flour, cocoa powder, baking powder, baking soda. Make a well in the center.
Melt butter and condensed milk in microwave bowl and stir until combined or heat oil and condensed milk gently on stove top stirring continuously until blended.
Stir in the vanilla.
Pour the wet ingredients along with the water (or coffee or orange juice) into the well of dry ingredients.
Combine and spread in prepared pan.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in pan.
Cover with chocolate icing if desired.
JEANETTE'S EGGFREE MARSHMALLOWS
I have been experimenting with agar agar for the past 4 years. This Easter I was determined to conquer an egg free marshmallow recipe.
And at last - the first successful homemade egg free marshmallow recipe on the internet.
Now you can eat this favourite confection once again.
EGGFREE MARSHMALLOWS
* This recipe takes about thirty minutes to make. Then after allowing an hour for it to set at room temperature it is ready to eat. Eat them within a couple of days.
* Agar agar jells are a dream to work with as they remain runny enough so you don't have a gloppy mess to work with. If you work too slowly you can gently reheat the jell and it will return to a liquid state.
* Whatever you do, don't lift the beaters from the bowl while the motor is running unless you want a snow storm in the kitchen.
* Put the used utentsils to soak in warm water after completing the recipe.
NOTE: This recipe requires at least a handheld electric beater and preferably an electric cake mixer.
¾ cup sugar
1 Tbsp cornflour or cornstarch
5 tsp powdered agar agar (not flavoured)
¼ cup palm sugar (grate if in a block form)(see notes below)
2 Tbsp glucose powder (optional)
1½ cups water
2½ Tbsp soy protein isolate (see notes below)
¼ tsp baking soda
⅛ tsp tartaric acid
¼ tsp sea salt
⅛ tsp gum (zanthan, guar or acacia)
6 Tbsp cold water
2 tsp vanilla essence or extract
Spray a 30 x 20cm (12 x 8 inch) Swiss roll pan well then dust with potato, corn or tapioca flour.
In a medium size saucepan place the sugar, cornflour, agar agar, palm sugar and powdered glucose, if using, and whisk until combined. Whisk in the water and heat, stirring, until the mixture comes to the boil. Cook at a rolling simmer for 15 minutes stirring from time to time. Remove saucepan from the heat and carefully add the vanilla essence (or peppermint or raspberry essences if wished - see notes below).
In the meantime, sift the dry ingredients into a medium size bowl. Add the water and beat until increased in volume and fluffy-ish (about 10 minutes). Set aside.
With electric beaters or cake mixer running, carefully pour 1 - 2 Tbsp of agar mixture into the fluffy mixture to slacken it. Add another 1 - 2 Tbsp of agar and repeat. Now you can safely pour the rest of the agar mixture in at a steady stream until it is all used up (this should take no longer than 2 minutes - any longer and the agar could start to jell). Continue beating the mixture until it is warmer than lukewarm and risen in volume (cooler than that and it will start setting in the bowl).
Spread into the prepared Swiss roll pan. Cover with a sheet of baking paper and press down lightly to smooth the surface and get mixture into the corners. Set aside to cool and firm up (about an hour).
To turn out, remove the baking paper. Dust a chopping board with potato, corn or tapioca flour or desiccated coconut. Run a knife around the edge of the pan. Then holding the pan of marshmallow upside down above the dusted board give it a sharp jerk downwards keeping your fingers out of the way. The marshmallow will drop out onto the board. With a sharp knife cut the marshmallow into squares. Coat each individual square well with potato, corn or tapioca flour, cocoa powder or desiccated coconut.
The marshmallow is now ready to eat. If you want to keep it overnight leave it to air on a bench (covered with a paper napkin) at room temperature.
VARIATIONS:
MINT MARSHMALLOWS - Omit the vanilla essence/extract. Add 1 - 2 teaspoon peppermint essence/extract and tint the mixture pale green with a few drops of vegan friendly colouring.
RASPBERRY MARSHMALLOWS - Add 1 -2 teaspoons raspberry essence/extract until the marshmallow is pale pink.
Makes 40 - 50 marshmallows.
NOTES:
* Make sure you are using unflavoured soy protein isolate not hydrolysed soy protein which has MSG in it or the flavoured soy drink powder with added extras. Soy protein isolate can be bought in the health or sports department in supermarkets, health and sports shops or over the internet.
* Palm sugar can be obtained at supermarkets or Asian groceries. I love the flavour it imparts and it also helps to disguise the agar and soy protein flavours or use Muscovada or Demerara sugar if you wish. If you are unable to source any of these just use 1 cup of plain, raw or golden sugar.
* Tartaric acid can be exchanged for citric acid.
* Guar, zanthan or acacia gums can be bought in supermarkets and health food, or bulk bin shops or over the internet.
* Glucose powder is available in supermarkets but it's cheaper at bulk bin shops.
* Baking soda is bicarbonate soda.
TIP: I prefer to use potato flour to coat the marshmallows. Potato starch liquefies at a low temperature so does not need further heat processing to cook the starch particles unlike cornflour.
SAGE ADVICE: Don't attempt to make any sort of marshmallows (geletine or non-geletine ones) in damp weather as they won't be anywhere as successful as ones made on fine sunny days.
Some ways to use this marshmallow recipe.
TOASTED MARSHMALLOWS
We have just lit the fire for the first time this year. It couldn't have come at a better time so that I could test this recipe and I'm delighted to report it toasts beautifully.
CHILDREN'S PARTY CONES
As this recipe is quickly made and sets in an hour it is ideal for a child's party.
For a party instead of placing marshmallow in a Swiss roll pan to set spoon into vegan ice cream cones and sprinkle with hundreds and thousands or chocolate hail.
S'MORES
Make your S'mores your favoutite way - Eat...mmmm...yum.
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