PurpleTigron (purpletigron) wrote in vegancooking,
PurpleTigron
purpletigron
vegancooking

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Vegan meringue?

Has anyone tried this:

http://www.pfaf.org/database/plants.php?Althaea+officinalis

Althaea officinalis - L.

Marsh Mallow

"The root is used as a vegetable ... and dried then ground into a powder, made into a paste and roasted to make the sweet 'marshmallow'. The root contains about 37% starch, 11% mucilage, 11% pectin[254]. The water left over from cooking any part of the plant can be used as an egg-white substitute in making meringues etc. The water from the root is the most effective, it is concentrated by boiling until it has a similar consistency to egg white."
Tags: substitutes-eggs-(uncategorized), substitutes-eggs-for meringues
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