MOLECULAR GASTRONOMY WORKSHOP

Vegan meringues with chickpea's cooking water

Ingredients for 20 meringues

150g of cooking water of chickpeas

165g of icing sugar

sufficient lemon juice

Procedure

1) filter the chickpeas' water and put it inside the "Planetaria" machine.

Switch on the "whip" (cake batter), hight speed and put in few drops of

lemon juice. Wait until it become a white foam (similar to egg white foam).

2) put in gradually the sugar. Don't switch off the machine.

3) when the foam is well condensed, put it in a sac-a-poche and build your

meringues on a baking pan covered with baking paper.

4) cook them for 3 hours in a 100° oven (warmed before).

[they will be good for 2 weeks]