http://www.veganbaking.net/ 710-1626 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Hey Mattie Can't wait to try this one, I have all the ingredients and will be trialling later today :) I'm going to experiment with different flavours so wondered if you could give us a run down of the ones you tried - would be v useful to know what were perhaps disasters! Also, thanks for all your hard work with the site and experimenting with these pretty hard things to make vegan :) Your brownie recipe is my fave recipe of all time x ]]> Fri, 07 Jun 2013 13:16:14 -0400 710-1618 http://www.veganbaking.net/cookies/710-pistachio-meringue-cookies Hi, wonderful blog ! congratulations Please, could you explain me the advantages of adding starch? I have previously made vegan-meringues with soya protein (water, xanthan, lemon juice and sugar). They were perfectly OK -dried foam, fluffy, crusty- but they vanished so quickly in the mouth. I am thinking of adding some almond powder next time, so... starch instead ? About "soufflé" (cf. Rob in february), there might be a question of coagulation ? With meringues it is more a question of drying than cooking - in egg cooking, the mixture becomes a bit consistant as egg coagulates (about 60°C for egg-white and 65°C for yellow) and my poor attempts of soufflé or "financier"have failed! Do someone has yet compared egg-white and others protein cooking behaviours? Happy cooking and good meringues! ]]> Mon, 03 Jun 2013 16:53:49 -0400 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