Directions
The great thing about baking meringues is that you can leave them in the oven to do their own thing, while you get on with other chores. This recipe for vegan meringues comes from my good friend Lorraine who blogs over at Not Quite Nigella.
Head straight on to the Recipe For Vegan Meringues ♥
Despite not going into the office I have still been working. My first task of the day is to get the bed made. Then it is shower time, and after that, the bathroom gets cleaned. I feel that you cannot get clean in a dirty bathroom and so this is an everyday task. Once I am dressed I head for the kitchen. I am not a huge fan of loading the dishwasher after dinner and so this is done in the morning. After breakfast has been made and enjoyed I will wash the dishes that need doing by hand, and set the dishwasher on to do its thing. I also give the kitchen a good clean so that I start my day with it looking pristine. My other daily chore is to get the toilets cleaned.
Today’s inspiration ♥ Recipe For Vegan Meringues ♥ can be found on Lavender and Lime Click To Tweet
Not my favourite task of the day for sure but one that has to be done. Mondays mean changing linen, and putting that and the towels into the machine to wash. On a Tuesday our laundry gets done. The one thing I will not do is iron. Thankfully Dave does not mind the fact that I cannot iron and most of my clothes go from the washing line straight into my cupboard. As for the items that do need ironing, well, I have a domestic goddess who does that for me. I think that no matter where in the world we lived, I would have to find someone to do my ironing. Is there any one household chore you do not like doing?
Click on the links for conversions and notes. Vegan Meringues Save Print This recipe will not work very well with a sugar substitute All Rights Reserved: Adapted from Not Quite Nigella Ingredients 65mls aqua faba (half of the liquid from a tin of chickpeas) 1.25mls cream of tartar 100g caster sugar Method Preheat the oven to 130° Celsius Plcae the aqua faba into the bowl of a stand mixer Use the whisk attachment and whisk on a high speed until frothy Continue whisking while you add the cream of tartar and 15mls of the caster sugar Gradually add the rest of the sugar, 15mls at a time, allowing the mixture to completely incorporate When all the sugar has been added and the meringue is glossy and firm, place the mixture into a piping bag Pipe small meringues onto a lined baking tray and place into the oven Bake for 90 minutes to set and remove from the oven As soon as they are cool, take them off the baking tray and place into an airtight container Serve within a few days 3.5.3251
Inspiration published on Lavender and Lime January 28:
2018 – Haunted
2016 – Sugar Paste Flowers
2015 – Wine Tasting At Anura
2012 – Tangzhong Bread
2011 – Sweet Chilli Sauce
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