Updated: Mar 31
Easter week has arrived. The Little Bunny has already made all the plans to surprise the children at our home. Almost everything I ordered arrived.
In the meantime I went back to try something that until today was not easy to go well. Aquafaba is a fantastic discovery for anyone who is allergic to eggs. It can be made with any legume and is super versatile in replacing egg whites.
One of the recipes where aquafaba is extremely useful is in the meringue recipes. I saw a recipe for meringue lollipops and thought my kids would love it.
However, if sugar is a problem for you, it is not worth reading further. This recipe takes a little more sugar than what I normally use. But as it is once in a while I didn't have any big problems doing it.
With only ingredients, the big secret is to get a very firm and stable meringue. After this step it is a matter of patience and waiting for the oven to do the rest.
160 ml of Aquafaba
3/4 cup and Powdered Sugar
1 tbsp of Vanilla Extract
1/8 spoon of Cream of Tartar
Gel dye (optional)
Step by Step
Preheat the oven to 90 degrees.
Put the aquafaba in the mixer cup and let it beat for 5 minutes.
Add a spoon of powdered sugar and let it beat for another minute.
Repeat step 2.
Add the cream of tartar and beat for another minute.
Repeat step 2.
Add the vanilla, beat for a minute.
Repeat step 2 until the powdered sugar runs out.
At the end let it beat for another 2 minutes and hang up.
Put gel dye randomly in the pastry bag and fill with the meringue.
Form discs leaving a distance between them,
Place in the oven and bake for 2 hours, test with your finger to see if it is not soft.
Carefully place the lollipop sticks.
note 1: Do not fall into the temptation to shorten the meringue time in the mixer.
note 2: do not fall into the temptation to increase the oven temperature.
Hope your kids like as much as mine. Have a nice week.