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]