Vegetarian meringue

Sometimes, too, I gather with courage, I gather ..., and then I realize that I was going much longer than I was doing the test

So in many recipes: there is more writing than the job is done.

Girls made a dough for lean gingerbread. I took a picture of the process. If anyone is interested, I can lay out the recipe.

[Elena]

Elena, of course, make it out, very interesting!)

Good. I'll do it tomorrow.
I will also report on the meringue. I defeated them
Delicious

Waiting!)

I report on my bezeshki
I beat it in a 1: 1 ratio of decoction to sugar (even a little more sugar). She took brown sugar, ground it into powder. I beat it for a very long time, about 25-30 minutes and never got any solid peaks. All the same, the head of the peak dropped.

I don't know, maybe the reason is sugar or an old Soviet mixer, which has only 3 speeds
In general, I decided to make from such a mass. We were pleased with the result! It tastes very tasty! Only in each bezel in the middle is a void: there is a bottom and a top too, and there is nothing between them. But it didn’t taste


Whipped chickpea broth, really delicious. The cream reminded me very much. Somehow I'll try to layer some pie. I think it should turn out great
I decided to try slightly decorating the gingerbread. I made a big hole, the lines turned out to be plump ...
My conclusion: you can decorate gingerbread cookies for home use! They will be completely lean and decorated! To create the most with the kids! The next day all these drawings even hardened and did not stick. I also want to try the fill type. As soon as the hands reach, I will write what happened.
Here are my humble gingerbread cookies Of course, like a chicken with a paw, but the experiment was successful, in my opinion ...

I remember about the gingerbread recipe. If today I do not have time to lay out, then tomorrow I will definitely try

[Elena]

Elena, very beautiful gingerbread turned out!

[Loksa]

Loksa, Oksana, Thank you so much! It seems to me that this whipped broth works very well to please your family. And salmonellosis need not be afraid

[Linen,]

Linen, well done. And the gingerbread cookies are pretty. I have never painted yet. I'm all going.

[Angela]

Angela, Thank you! I also got ready for a very long time. I haven't gotten enough experience yet ...

[Elena_Kamch]

Elena_Kamch, Elena, meringues are hollow inside if the baking temperature is high. With the right temperature, you should get layered, like in the cut. But visually, you did well. Even the pipettes did not blur !!

Of course, like a chicken with a paw,

Oh, don't be shy, pzhl, it turned out very nicely! I'm waiting for the recipe, I'm morally ready to bake, I've even prepared the molds.

[Omela]

Omela, the temperature was set at 100 gr. The oven is fairly new. Works good. Maybe I overexposed them in the oven? Can this effect be obtained from this?

About gingerbread ... I was about to write a recipe, but I realized that I have made only dough so far, and there is still no gingerbread from it and there is nothing to show. Today, let's bake the first batch. The dough is sticky so far. I grew up ... In general, I am thinking ...

[Elena]

Maybe I overexposed them in the oven?

Elenamaybe. Why do I say so, that I myself checked the middle with overexposed and normal ones. The first ones were really hollow inside.

but there are no gingerbread from it yet

and on the photo the gingerbread from which dough ?? Don't be discouraged .. we are in no hurry .. we will wait. and maybe we ourselves are going to do it by that time.

checked the middle of the overexposed and normal.

Yeah, I get it. Well, the first pancake meringue ... The main thing is that it did not affect the taste

In the photo there is gingerbread from the same dough, but I decided to honestly make ...
I looked for recipes, gingerbread of all sorts of different sea. I wonder if we need more

In the photo there are gingerbread cookies from the same dough,

Nuuuu iii ??? De formalized recipe ??? It’s somehow indecent that we’re already trying to persuade you with the whole collective farm. Come on, draw it up.

Nuuuu iii ??? De formalized recipe ??? It’s somehow indecent that we’re already trying to persuade you with the whole collective farm. Come on, draw it up.

I'm also waiting ...

Forgive me, girls, that everything dragged on so I wanted to check everything and bring beauty to it ...

https://Mcooker-enn.tomathouse.com/in...895.0

I will report here on decorating gingerbread with this meringue.
In general, I am happy with the result, although, as I already wrote, I never beat it to solid peaks.
Decorated with a nozzle and just from a pastry bag with a hole. The meringue fits well, even with my no experience in decorating gingerbread, the lines turned out to be quite even and did not break



I tried to get a colored meringue, from it I concluded that it was necessary to decorate right away so that it did not lie in the bag for some time, otherwise it exfoliates.

Here, I read that you can do not only from chickpeas, but also from a decoction of white beans 🔗
And from a decoction of flax seeds
🔗

I will report here on decorating gingerbread with this meringue.

Flax, and what next with the gingerbread? Did you dry the meringue on them in the oven or did it dry itself?

you can make not only from chickpeas, but also from a decoction of white beans
And from a decoction of flax seeds

I will wait until they learn on the water ... and so without baking !!!

[kuznez84]

kuznez84, Natasha, looked at the recipe from a decoction of flax seeds. I will definitely try this option too. Thank you.

Girls, today I still tamed my oven and my meringue turned out.
The first - blurred, like many, the second - I forgot about it and it almost burned out. But it gave me the opportunity to understand how my oven works.

Mistletoe, thanks again.

[Sveta]

But it gave me the opportunity to understand how my oven works.

Sveta, well, at least some benefit from meringues!

I remember about the promise, I can't buy shavings.

Here's what I noticed when whipping the broth.
The broth whipped for about five minutes, began to consist entirely of only small bubbles and began to thicken, then I began to add sugar in a thin, trickle stream. Beat with sugar for another 5-7 minutes. Somehow I liked this song in this case.

Flax, and what next with the gingerbread? Did you dry the meringue on them in the oven or did it dry itself?

Natasha dries by itself. Thin lines in the morning were quite hard, and zilivka in those places where the thick layer remained soft after a day and a half. But it seems to me that it should dry out, since the top of the fill is solid and does not stick

[Wildebeest]

Wildebeest, Sveta, so I also whipped the broth. And I just can't achieve stable peaks
Three samples were already

Natasha dries by itself.

I see, boom try

boom try

Pralna Only if you make a colored meringue for decoration, as I already wrote, I began to exfoliate after lying in cornetics. You must use it right away. Or was it my meringue was watery ...

And I just can't achieve stable peaks
Three samples were already

Lena, maybe it depends on the whipping speed?

Yes, after all these tests I have the same thought ... The mixer is old and not high-speed
All other conditions were met.

[Elena_Kamch]

Elena_Kamchit looks like you need to change the mixer. Since he is old, then from old age he can no longer give out the declared speed.

Ehe-he ... I won't have time with the application to Santa Claus

[Elena_Kamch]

Elena_Kamch, such gadgets can be bought not only for the holidays, but also in case of urgent need.

[Omela]

Omela, Ksyusha, thank you for encouraging so many people to be creative and try out unusual recipes! And this is one of them

Happy New Year! Health, new creative horizons and well-being!

🔗

[Elena_Kamch]

Elena_KamchElena, thank you very much for your kind words! And you with the New One! Only positive emotions, meetings, discoveries!

Today I am experimenting with chickpeas. Here are the bezeshki in the oven. Yeah, I had to do more distance between them. And I didn't whip up to steady peaks. Whipped for 30 minutes. I think this is due to the fact that there was a lot of water when cooking, I did not measure it, it was three fingers above the chickpea.
In the oven for 20 minutes. the temperature is set at 110g.

So something went wrong. After 1.5 hours, the beeshki were flattened and flat cakes were obtained. It was not realistic to remove them from the foil, they stuck tightly. They crumbled to dust. The few pieces that were saved have a sweet taste and delicate structure. It was a pity there were only 5-6 of them. The remaining whipped broth is peeled off. I put the top foam back in the oven, scooped up the leftovers with a spoon and ate it, and can I pour the liquid from the bottom into an unused broth and bake pancakes for tomorrow?

Ira, it's a shame ... you need to bake on paper. They will stick to the foil. The separated broth can be whipped again and baked. The temper must be reduced, since it has fallen off.

Look what the second batch has turned out.

I don’t know, it’s not visible, but these did not fall. The oven is new and I am more than once convinced that it is crazy. Apparently 1.5 hours is a lot for her.

[Irina]

Irina, it turned out great! And you have to adapt to every oven !!

Eh, but it didn't work out for me ...
Before that, I made marshmallows on chickpea broth from a neighboring Temka, it turned out, and when the marshmallows dried up, everyone considered it to be bezeshki and so they gnawed at them.

And the meringue ...
I took 250 chickpeas + 150 powders + a couple of drops of lemon juice
Broth from the refrigerator - whipped with kitschen to the peaks, although not to the ideal,
after mixing with powder, the volume slightly decreased,
planted on a Teflon mat, put it in a convection oven at 120C ...
after 10 minutes it began to blur and melt, dripped straight with syrup.

there are still 100 grams of broth left - so I don't know - either try again, or is it better to make marshmallows

[Little Red Riding Hood]

or try again, or is it better to make a marshmallow

Little Red Riding Hood, it's up to you! It's a shame that it didn't work out. If blurred, then the temperature was high. Try to bake at 100C.

[Omela]

Omela, most likely the chickpeas did not finish off, and perhaps an even more likely reason is the high humidity in the oven, since it was closed.

I decided to make marshmallows from the remains of the broth.
i.e. broth + sugar = 1: 1
beat the chickpeas, added sugar, everything became liquid, gradually thickened, and such a good foam turned out (although not solid)
that I sent part of it into the oven to dry, only the oven at 110C and inserted a fork on top so that the steam would come out.

An hour passed, the bezeshki sat down a little, but not critical and dried up.
She turned off the oven and removed the plug. now I will see them only in the morning.
Zephyr has already grabbed :-) already slightly dense foam, tasty and tender.

Well, I also soaked the chickpeas, you have to get used to this meringue

[Little Red Riding Hood]

Little Red Riding Hood, you need to adapt, yes. And the tem-ru can be done even less.)

As written above
broth + sugar = 1: 1
and a slightly open oven, turned on at 110C for an hour,
then turned off, closed the door and everything cooled down by itself

turned out like this bezels:

[Little Red Riding Hood]

Little Red Riding Hood, it turned out great !!! Even the pipettes remained !!!

[Omela]

Omela, Thank you :-)
these good ones came out by accident.

I did it again, the mass (cream) turned out to be awesomely tasty, dense, added lemon zest, and a little turmeric.
Although there is convection in the oven, two trays cannot be dried, they spread, especially on the upper baking sheet.
Next time I'll only put one.
They dried out with flat cakes, delicious, but overdried something, so fragile that they already ring, a little prickly, and the zest probably should have been doused with boiling water.



I have to try again.

[Olya]

Olya, what color turned out to be interesting !!!

I did it again, the mass (cream) turned out to be awesomely tasty, dense, added lemon zest, and a little turmeric.
Although there is convection in the oven, two trays cannot be dried, they spread, especially on the upper baking sheet.
Next time I'll only put one.
They dried out with flat cakes, delicious, but overdried something, so fragile that they already ring, a little prickly, and the zest probably should have been doused with boiling water.

I can't buy this anywhere. the beauty

I decided to make a meringue from a decoction of flax, because I could not immediately find where I put the chickpeas, but the flax was found almost immediately.
poured water, cooked for an hour.
Came to "strain" ........
this mass, slimy and sticky, categorically refused to filter,
part of it was poured through a sieve, but most of it, according to the recipe from the Internet, I decided to squeeze out through a couple of layers of gauze,
two turned out to be small, and 4 layers are not enough, the gauze breaks, the seeds come out.
But she filtered it, or rather rubbed it through a sieve by hand, in small portions.
Hurray, has reached the stage of whipping.
For about 20 minutes already kitschen is plowing ... maybe it has cooled the mass a little, but it is whipped so-so.
Tired of, put it back in the refrigerator, the experiment is postponed until tomorrow.
It was easier with chickpeas