Meringues made from white kidney bean liquid whisked up has been the best structurally...
But knowing that kidney beans can be a bit of a problem - possibly lectins etc - I decided to quickly boil the liquid from the can of white kidney beans first. I brought it to the boil and let it boil for about 2-3 minutes. Then I let it cool and put it in the fridge overnight.
Perhaps this is what all the other attempts need...
I added sugar and vanilla... and a touch of xanthum gum... and baked at 110 degrees C for an hour or two...
My partner tried one and said they tasted like maltesers!! I've not had one for a couple of decades so I'll take her word for it.. :-)
No comments:
Post a Comment