This vegan meringue recipe would not exist had Miyoko Schinner not stretched the bounds of flaxseed goo further than one could ever dream possible. While this recipe may seem a little out there, rest assured that it will transform before your eyes from gelatinous goo to whipped and frothy meringue like magic. Before you feel too much like Harry Potter, do take note that this recipe takes a bit of prep work and you should wait to whip it up until right before serving. But what wouldn’t you do to achieve the holy grail: vegan meringue!
INGREDIENTS
1/3 cup flaxseed, golden or brown, 1 tablespoon of it ground
2 cups water
1 teaspoon agave nectar or maple syrup
1/8 teaspoon cream of tartar
2 to 4 tablespoons powdered sugar, sifted
Makes 2 cups
DIRECTIONS
In a saucepan, combine the flaxseed and water. You want just a little of it ground to help increase the goo factor. Consequently, there might be some minor flecks of flax in your meringue, but it’s a small price to pay. Bring the mixture to a boil over medium-high heat, then lower the heat to low and simmer for 15 to 20 minutes, until it gets really gooey and the mixture reduces by about half. Add the agave or maple syrup and stir to combine.
Pass the goo through a fine-mesh sieve or strainer to remove the seeds. You should have about 1/3 to 3/4 cup of goo. Cool in a bowl and then transfer to the fridge, covered. Refrigerate for at least 1 hour, or up to 1 day.
While the goo is chilling, take a large bowl (not plastic—use metal or glass) and the beaters from your hand mixer and place in the freezer to chill. Alternatively, place the bowl and whisk beater from a stand mixer in the freezer. When ready to whip it up, transfer the goo to the cold bowl. Whip on high for 4 to 5 minutes, until it transforms from transparent goo into a luscious white froth. Once you’ve achieved soft peaks, add the cream of tartar and a little powdered sugar, starting with 1 tablespoon and increasing until the peaks become stiffer and hold their shape.
Spoon or pipe the meringue onto to the tops of your Lemon Meringue Pies (page 115) and serve immediately.
NOTE: The meringue whips up best when cold—the colder the better (short of being frozen). If possible, let the goo rest in the fridge for a couple of hours before preparing.