Meringues with aquafaba, almonds and cinnamon
Procedure
Ingredients · Servings 6
- 200 ml Aquafaba
- 220 g icing sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon ground cinnamon
- Almonds (for decoration)
Method · 2 h 30 min
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
- Whip the cold water and faba for a few minutes. Add the lemon juice. Whip until you obtain a nice, firm foam. Only then add the sugar, the...
Whisk the cold faba water for a few minutes.
Add the lemon juice.
Whip until you obtain a nice firm foam.
Only then add the sugar, cinnamon and then the cornstarch.
Mix gently and add the almonds, continuing to mix with a wooden spoon or steel spoon, from bottom to top.
Divide the mixture into spoonfuls onto a baking tray lined with parchment paper.
Cook at 100°C for no more than about 2 hours.
Place a wooden skewer in the oven door to keep it slightly open throughout the cooking time.
