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Method:
METHOD Preheat a fan-forced oven to 110 Celsius and line 2 baking trays with greaseproof paper. Add the 'aquafaba' (liquid drained from the can of chickpeas) into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's more than doubled in size, white and foamy. Add the white wine vinegar and whisk again for another minute. Slowly and gently start adding in the sugar, whisking until the mixture forms stiff, glossy peaks... like meringue! Transfer the meringue mixture into a piping bag with a large plain nozzle and pipe 32 small domes with 5cm diameter. Bake for 75 minutes. Do NOT open the oven! After cooking, turn the oven off and leave them to cool in the oven for at least another hour. These meringues should keep for a couple of weeks in an air-tight container, they can also be frozen....
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