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A delightful vegan Lemon Meringue Tart featuring a crisp, simple crust, a tangy and vibrant lemon custard filling, and a fluffy, impressive meringue made from chickpea juice (aquafaba). This elegant dessert is entirely plant-based and made from scratch.
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Prepare aquafaba by soaking and pressure-cooking chickpeas, then reserving the cooking liquid. → Make the crust by mixing flour, maple syrup, and oil; press into a pan, prick with a fork, and bake for 20 minutes at 180°C. → Cook the lemon filling ingredients (soy milk, maple syrup, starches, lemon, turmeric) until thickened and pour into the baked crust. → Whip the aquafaba with vinegar, vanilla, and powdered sugar until stiff peaks form to create the meringue. → Pipe the finished meringue onto the lemon tart.
Prepare aquafaba by soaking and pressure-cooking chickpeas, then reserving the cooking liquid. → Make the crust by mixing flour, maple syrup, and oil; press into a pan, prick with a fork, and bake for 20 minutes at 180°C. → Cook the lemon filling ingredients (soy milk, maple syrup, starches, lemon, turmeric) until thickened and pour into the baked crust. → Whip the aquafaba with vinegar, vanilla, and powdered sugar until stiff peaks form to create the meringue. → Pipe the finished meringue onto the lemon tart.
A delightful vegan Lemon Meringue Tart featuring a crisp, simple crust, a tangy and vibrant lemon custard filling, and a fluffy, impressive meringue made from chickpea juice (aquafaba). This elegant dessert is entirely plant-based and made from scratch.
To make the aquafaba from scratch, start by soaking 200g of dried chickpeas in water overnight.
Drain the soaking water. Place the soaked chickpeas in a pressure cooker with 300g of fresh water.
Secure the lid on the pressure cooker, bring it up to pressure, and cook for 5 minutes.
After cooking and allowing the pressure to release, carefully drain the chickpeas, reserving the cooking liquid. This liquid is your aquafaba. You will need 100g for the meringue.
For the crust, combine 170g pastry flour, 50g maple syrup, and 50g oil in a mixing bowl.
This recipe creates a vegan meringue using aquafaba (chickpea juice) made from scratch, which is a great alternative to egg whites.
The creator notes that they tried to torch the meringue but it was not successful without adding an excessive amount of sugar. Therefore, the torching step shown at the end is not recommended and the tart is intended to be served with un-torched meringue.
Using a pressure cooker significantly speeds up the process of cooking the chickpeas to get the aquafaba.
Ensure your bowl and beaters are completely clean and free of any grease when whipping the meringue, as fat can prevent it from forming stiff peaks.
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