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the question for ChefSteps team

Andrew_121061

How to make a berries meringue (or crispy berry sponge) without egg white.If possible tell me Princep.

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ttpoker

@Andrew__15983 this may help - http://www.molecularrecipes.com/foams/beetroot-meringue-puffs-filled-olive-oil-foam/

ttpoker

@Todd_Shewman_38102 - While we are on this topic, I have been experimenting with dehydrating various meringues for months with poor results. I live in the desert at high altitude (2,030 ft above sea level here in Las Vegas), I recently discovered that I needed to compensate with more egg whites, powdered egg whites, or more xanthan when using F-50 to keep the shape of the meringue and get them to dry properly; so now I am beginning to try some of my experiments again. In your experience, which methods do you prefer for making Meringues, and have you come across any methods that allow you to lower the sugar content besides methylcellulose F-50 or Versawhip? Do you prefer the standard egg white beating method, using powdered egg whites to replace the use of raw egg whites (Adria's preferred method towards the end of el bulli), or a modernist take such as using methylcellulose?

pjmaguire3

Good find!

reck.harm

Have a look at this:

http://www.molecularrecipes.com/foams/beetroot-meringue-puffs-filled-olive-oil-foam/

don't see why it wouldn't work with any other juice as well

pjmaguire3

I found a recipe that uses wheat starch, xanthan gum, and soy protein isolate to replicate the body egg whites have. They use pistachios as the main flavor compound, but if you substitute water with berry juice and fold in berries instead of pistachios then you should be solid. I've posted the associated article, and it's definitely worth a read since it goes into the development of this recipe - which is useful to know if you plan on altering it and subsequently run into any issues. Good luck on the build and make sure to post the results!

Article:

http://www.veganbaking.net/recipes/cookies/pistachio-meringue-cookies

Recipe:

Vegan Pistachio Meringue Cookie Recipe

¾ cup water

¼ cup wheat starch

1 teaspoon xanthan gum

2 Tablespoons soy protein isolate

¼ teaspoon cream of tartar

1 cup sugar

¾ teaspoon vanilla extract

2 Tablespoons Vegan Golden Caramel Sauce or Easy Vegan Caramel Sauce

1/3 cup toasted pistachios chopped into ¼ inch pieces (chopped in half)

1) Toast the pistachios and prepare your baking sheets

Toast the pistachios. Preheat your oven to 200F (93C). Line two baking sheets with parchment paper.

2) Beat the structure building ingredients

In a medium mixing bowl add the water, wheat starch, xanthan gum and beat for 1 minute. Add the soy protein isolate and beat for 2 more minutes. Add the cream of tartar and beat for 4 more minutes.

3) Beat in the flavor building ingredients

Carefully sprinkle half the sugar into the mixture and continue to beat until incorporated which should take about 30 seconds. Add the vanilla extract and caramel sauce. Reduce the speed to the lowest setting on your mixer and slowly add the remaining sugar. Mix until just incorporated. Now fold in the pistachios.

4) Pipe the vegan meringue onto the baking sheet then bake to perfection

I recommend piping them into 1 ½ inch rounds on a baking sheet using the biggest star tip you can find. I use an Ateco #829 which has a 17mm opening. If you're unable to pipe then use two spoons to arrange about 3 Tablespoons of meringue on the baking sheet about 1 inch apart. Bake for 3 hours and 30 minutes. Store the cooled in an open container at room temperature for up to three weeks. The meringues will dry out and become more crisp, losing their chewy centers the longer they sit around. This recipe makes about 30 Vegan Pistachio Meringue Cookies.

Andrew_121061

and the last question, the proportion of methyl-50 relative to the liquid?

tshewman

acid=acid (sorry-now corrected). After the juice, acid and sugar and methyl 50 is dissolved over low heat, put in an electric mixer and whip until meringue-like. Then put into a piping bag. Pipe onto a dehydrator tray. Dehydrate at about 65C for about 4 hours.

Andrew_121061

sorry,but i dont understand what is aci (maybe u mean acid?) and pipe(what process it is?) Could ChefSteps have similar recipes?

tshewman

favorite juice from the berries, a touch of appropriate acid, sugar and methyl-50. combine, hydrate, whip, pipe and dehydrate.