http://www.veganbaking.net/ 710-1573 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Hi This is amazing! I always thought that meringues can't be made without eggs. I don't know how good these are. but atleast there is an options for vegan like me. Now can the same success be repeated with colorfully enticing macarons? ]]> Mon, 29 Apr 2013 07:33:44 -0400 710-1545 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Would this recipe work for a pavlova and for French macaroons? ]]> Thu, 11 Apr 2013 05:10:35 -0400 710-1503 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies If I wanted to use this recipe for meringue to top a pie, would I leave out the sugar and other flavorings and bake it like that? If so, how long would you suggest baking it on top of the pie til it sets like a true meringue? ]]> Fri, 15 Mar 2013 01:43:52 -0400 710-1456 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Have you had an opportunity to try this with rice starch? And have you been able to experiment with any other gums that might be less hydrophilic than xanthan? It would be exciting to come up with a batch that could be used to make a soufflé, either sweet or savory, but you couldn't cook a soufflé for 3 hours! Of course, the interior of soufflé is moist, so perhaps this base would work with one. In any case, thanks for the work you've done so far -- it's really brilliant! Lena, I think this might work for a pavlova, but you might have to dry the meringue for a much longer time since it's larger. It the small meringues take 3 hours, a pavlova-sized one might be an overnight project! Alternatively, you might think about making mini-pavlovas -- they should dry faster. ]]> Tue, 26 Feb 2013 04:08:29 -0500 710-1209 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Thank you for this excellent explanation and recipe. Do you think this recipe could be used to make pavlova? ]]> Fri, 28 Dec 2012 01:42:26 -0500 710-1188 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies I've made banana creme pie and lemon meringue pie with this as the topping, and it's perfect! It's somewhere between marshmallow fluff and egg meringue, and it toasts beautifully on top. Chemistry for the win! ]]> Sat, 22 Dec 2012 21:37:21 -0500 710-1184 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Mattie — I stumbled upon this recipe while looking for a way to bake holiday macarons for my vegan and gluten-free relatives. First off, thank you for an amazing base! This really is a versatile recipe, and while the batter is slightly gummier than traditional meringue, it cooks up to be almost indistinguishable. Since I was going for gluten free in addition to vegan, I substituted the same amount of cornstarch for the wheat starch, and it worked like a charm. As you mentioned, there is a bit of bitterness to the cornstarch (not a lot, really), so I made sure to use a strong flavor in my macaron batter to overpower this — namely, chocolate peppermint. Based on your notes about temperature, I cooked the macarons at 200°F, one sheet at a time for an hour each, rotating the sheet after 30 minutes. I then made vegan ganache and piped it into the centers. Voilà! Vegan macarons. As a macaron purist, I lament the fact that they don't have the "foot" that a traditional macaron has, but the flavors and textures are spot on. Thanks again! ]]> Fri, 21 Dec 2012 23:19:54 -0500 710-1170 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies How do you think the unbaked meringue would hold up in a Tom & Jerry batter? I would like to come up with a vegan Tom & Jerry so I can enjoy the same traditions with my family. Thanks for all the research and development on this!!! ]]> Mon, 17 Dec 2012 09:55:14 -0500 710-1130 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies wheatstarch is a by-product of making homemade gluten [seitan] from regular flour. before vital wheat gluten was widely available, the way to make seitan was to make a dough with just water and flour [no yeast or anything else], knead it to activate the gluten, then re-knead it in a bowl of water. the wheat starch would dissolve into the water, and you would be left with a lump of ropy high protein homemade uncooked gluten-- and wheat starch settled at the bottom of the bowl of water. it would be tricky to dehydrate, but since your recipe mixes it with water, you could just use it still as the damp sludge from the bottom of the bowl, probably should put it through a strainer at some point. plus you also have a batch of uncooked seitan to make into dinner. see http://www.ellenskitchen.com/faqs/rawglut.html for details. ]]> Mon, 26 Nov 2012 21:02:18 -0500 710-1124 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies This is probably my favourite blog post ever! Can't wait to try your recipe. IF and only if, I can find wheat starch in the UK... Promise to report back if I do. ]]> Sat, 24 Nov 2012 22:41:43 -0500