How to make the perfect vegan meringues – recipe
The Guardian -

Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringuesThe egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hungry vegans...

In related news

  • Make a hash of it: how to make the most of beetroot leaves – recipe

    Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go Hash is a clever way to use up the day before’s leftovers, because almost any combination of chopped meat and vegetables, all fried together and topped with a fried egg, is scrumptious. I’ve focused today’s recipe around a whole beetroot, including its leaves, which are even more nutritious than the root itself, full of vitamins A, B6, C and K,...

  • 5 Vegan YouTubers with Great Recipes!

    Vegan YouTubers have captured the attention of millions worldwide not only for their personalities but their amazing recipes.

  • How to make American baked cheesecake – recipe

    Baked cheesecake, American-style, is a classic for good reasonCheesecake, which in reality is more a tart than a cake, comes in many forms, from the creamy, set fruit-topped numbers in the freezer section of the supermarket to the magnificently charred Basque variety that the Observer’s Jay Rayner complained was “bloody everywhere” last year. This is a simpler baked version, based on a classic American recipe and perfect for pairing with seasonal fruit.Prep 25 minCook 1 hr 50 minMakes 1 cake,...