Halloween is here! Below is the recipe for egg free meringues and a simple guide to making super cute meringue ghosts.
I realise that ‘egg free meringue’ sounds absurd. Meringues are, of course, whipped egg white. But they are possible, with help from the wonderful makers of ‘Organ’ Gluten Free ‘No Egg’ egg replacer.
This isn’t anything other than me repeating the recipe on the back of the Organ box.
I’ve also included a version made with Aquafaba. Use whichever you prefer – both give great results. For some of the ghosts I dribbled a bit of Raspberry Jam down to look like blood – I know ghosts don’t normally bleed…but I still think it’s a nice touch.
Egg Free Meringue Ghosts
- 90 g Orgran No Egg
- 1/2 tsp Pectin
- 250 ml Cold Water
- 5 ml Vanilla
- 125 g Sifted Icing Sugar (they don't say to sift - but you really must!)
- 1 tbsp Soft Brown Sugar
- Preheat oven to 90°C/185°F
- Line two baking sheets with parchment.
- In a small bowl mix the Pectin in the Orgran Egg Replacer.
- Put the cold water in a large bowl, add the Egg Replacer and mix on high heat for 5 minutes.
- Combine the sifted icing sugar, brown sugar and vanilla.
- After the first 5 minutes of mixing, add the icing sugar mixture one tablespoon at a time. Mix on high for a further 5 minutes (so mixing on high for a total of 10 minutes). You will get a fluffy, white mixture that pipes beautifully.
- Pipe the meringue using a large round nozzle. Two or three squirts of meringue to make a ghost shape, with a nice point of top. Pop them onto a lined baking sheets and put them into the oven.
- Now leave them for 2 hours. After 2 hours turn off the heat and leave them for another 2 hours. Don't open the door. After 4 hours you have great meringues.
- One they are cool then make up a simple icing from icing sugar, a little water, and some jet black food dye. Take a very small round nozzle and pipe eyes and a mouth. You can dribble a bit of jam or red food colour from the top down to look like blood if you like.
- Or you can use Aqafaba - you can drain a tin of chickpeas, or use Oogs. Add 1/2 cup of Aquafaba to a very clean mixing bowl and whip on high for 5 minutes.
- Then add 3/4 cup of granulated or caster sugar slowly...I add 2 tsp and mix for 45 seconds or so, and then add more sugar. Continue doing this for 5 minutes.
- Once all the sugar is mixed in, whip for a further 2 minutes. You'll end up with nice pipeable meringue.
For other Halloween recipes take a look here: