I’m a meringue lover. anything that has baked egg whites in it is a dreamy dessert. I’m also a vegan, so you can guess how happy I was to find a vegan solution that allows me to make most of these dreamy desserts.
In reality- it is far from a perfect solution. I have tried making this Egg replacer many times and failed many times. My experience is that it’s a messy job and better done only on special occasions, the main reason is that whipping the gel takes about on hour (a very noisy hour). but it is an amazing solution for making so many tasty desserts.
I used it to make these excellent Brownies.
If you a real meringue lover and are up for the challenge. these golden rules may come in handy:
- Use Golden Flax seeds rather than Brown ones – the brown ones take much longer to cook (about one hour).
- Consider whipping in a closed room – because it takes a long time, you can check every once in a while but at least save yourself some of the noise hazard.
- Bake at low temperatures – I haven’t baked proper Flax meringue yet, but from my reading and prior failures I know that the meringue will collapse at higher temperatures than 100 degrees C. *I will try again this week and update the post.
- make larger quantities and freeze. each “egg” is 45-50 ml.
- I read somewhere that using a syringe is easier for pulling out exact quantities of gel, I definitely missed having a syringe when I measured mine using a simple measurement cup.
- If the liquid passes the strainer too easily- it may contain too much water and will not whip easily – one method that I tried in the past in such case- re-simmer the flax mucilage for a few more minutes.