Vegan Meringue

How to make vegan meringue and mouses! Learn the pro method for making delicious, consistent plant-based meringue from an award-winning chef. I show you my technique which done right is extremely versatile and consistent and is now used by many chefs and restaurants. No chickpea water & designed based on my restaurant techniques. The recipe for the rosehip meringue I feature is listed below and you can check out my patreon if you’d like the recipe for the fresh almond milk sorbet too. DOWNLOAD MY COOKBOOK HERE - https://eddieshepherd.squarespace.com Easywhip is available here - https://specialingredients.co.uk/?ref... More from me - PATREON -   / eddieshepherd   WEBSITE - http://www.veggiechef.co.uk INSTAGRAM-   / eddiesheps   TWITTER -   / vegetarianchef   INGREDIENTS I USE & RECIPES - https://www.specialingredients.co.uk/... TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalled... MY COOKBOOK - https://carelpress.uk/walled_gardens Video Timestamps - 00:00 Introduction 0:58 Easywhip 1:29 Rosehip and Violet Meringue 4.40 Plating up 5.29 Outro Rosehip Meringue - Rosehip tea 10g dried rosehip 500g water Heat the water to a boil then pour over the dried rosehip. Infuse for 10 minutes then strain and cool the infusion. Rose Meringue 150g cranberry juice 150g rosehip tea (from above) 25g rosewater 25g lemon juice 125g caster sugar 50g isomalt 2.5g ‘Easywhip’ 1g critic acid Mix together all the ingredients and for best results blend them together well. Whip the mixture to a light foam using a stand mixer, this will take around 10 minutes. Pipe the meringue as small mini meringues or as a flat layer on dehydrator sheets. Dry in a dehydrator at 60°C or a low oven for 12 hours. Store the finished meringue in an airtight container with silica .