Click here to get 10% OFF of your first order

VEGAN CHICKPEA MERINGUES WITH GUAR GUM

INGREDIENTS

200g Chickpeas

130g icing sugar

1 Lemon

1 tsp Guar gum

METHOD

Wash the chickpeas and soak them in water overnight, to make them soften a little and make cooking easier.

Remove and retain the soaking water and place the chickpeas in a pan with clean water, covering them up to five centimetres above their level. Cook for at least 50 minutes.

When the chickpeas are cooked, strain 100ml of their soaking water into a bowl with a colander and whisk it using an electric whisk. Continue to whip and incorporate air until you get a firm and full-bodied mixture (it takes 7 or 8 minutes).

Add a squeeze of lemon juice, and sift in the sugar, continue whisking.

Sift in a teaspoon of guar gum and whisk for another 2-3 minute. Transfer the mixture to a piping bag.

Line a baking sheet with parchment paper and pipe the meringues on top to be about the size of a walnut. Bake at 100°C for 90 minutes.

HOME MADE MARSHMALLOW WITH GELATINE

INGREDIENTS

12g gelatine

140g granulated sugar

70g glucose syrup

4 egg whites

1 pinch of salt

1 teaspoon vanilla essence

1 cup of mixed icing sugar and corn starch, in equal parts

Butter for greasing

METHOD

Grease a rectangular baking tray and sprinkle it with the mix of icing sugar and starch.

Soak the gelatine in cold water.

Put the glucose syrup, sugar and 55ml of water in a saucepan and heat on a medium heat. Leave a thermometer immersed in the syrup.

When the temperature approaches 100°C, start whipping the egg whites with the salt until you get a firm consistency.

When the syrup reaches 118°C (it will take a while, have faith and do not lose sight of the thermometer!), pour into the egg whites down the side of the bowl whilst whipping constantly.

Add the gelatine and a few tbsp of water to the warm pan and stir to dissolve. Add too the egg white/syrup mix whilst whisking on a high speed. Add the vanilla. 

Keep whisking until the bowl that contains the mixture has returned to room temperature, otherwise the bottom of your marshmallows will be wet.

Pour the mixture into the tray and let it rest overnight in a cool, dry place.

Sprinkle the surface of the marshmallow slab with the sugar and starch mix, as well as the knife you will use to cut the marshmallows into cubes.

STORAGE

Marshmallows keep for a week at room temperature in a closed box. 

HOME MADE GUMMIES

INGREDIENTS

  • 400g Sugar
  • 100ml Water  
  • 1.5 Oranges 
  • 1 Lemon 
  • 20g Gelatine

METHOD

Grate the lemon and orange and squeeze the citrus fruits. Strain the orange and lemon juice, add the gelatine powder to the juice and mix, so that it dissolves completely. 

Add the sugar to the water and mix well. Add the grated citrus peel, heat and bring to the boil. 

Remove the pan from the heat and add the citrus juice with the gelatine and mix. 

Pour the mixture into silicone moulds. Refrigerate and allow to set. When solidified, remove from the moulds and sprinkle them with sugar on all sides.

STORAGE

You can keep the gummy candies for 3 to 5 days, in a plastic food bag or in a tin box.

 

 
 
© 2021 Mr.P ingredients. all right reserved.