seitan is my motor

Friday

27

March 2015

20

COMMENTS

Vegan Flødeboller (Soft Marshmallow Treats)

vegane schokokuesse | seitanismymotor.com

Since my last post I have been experimenting a lot with turning chickpea brine into different kinds of egg white based things. All these years there has been a cheap and easy alternative to eggs and egg replacers and most of us didn’t know about it. I still think this is the most amazing food and baking related thing I ever heard about. So while I was determined to come up with a vegan macaron recipe, a couple of my German readers asked for a recipe for schokokuesse (chocolate kisses). And yes, why not?

A schokokuss is a pile of marshmallow fluff or soft (unbaked) meringue that sits on a thin wafer and is covered in chocolate. They are similar to mallomars, but taller, looking like a bowler hat without the rim. In Denmark a very similar treat is called flødeboller (cream buns). The meringue or marshmallow fluff is piped onto a cookie or a disk of marzipan and then covered in chocolate. In Germany schokokuesse are very popular for children’s birthday parties, where they are used for eating contests: The kids are not allowed to use their hands while eating a schokokuss and the person who eats the fastest wins. The best part of this being the kid’s pictures, of course.

If you have never had a schokokuss or a flødebolle I must warn you though. When I ate one yesterday I was remembered how sweet and rich they are. Even though I have a massive sweet tooth I can’t eat more than one at a time. That’s why I decided to keep the yield reasonable here. The recipe makes about 7-8 schokokuesse, which can be stored in an airtight container at room temperature for a maximum of two days. Although these meringue treats are usually made with gelatin, I based my recipe on a version that did not call for a gelling agent. It is easier this way but since I was working with chickpea brine instead of egg whites, the result wasn’t as stiff and mousse like as the omni version. They do keep their shape perfectly but the texture of these vegan schokokuesse is a bit softer. It’s like whipped cream that is not perfectly stiff yet. To me it was close enough though, especially because they taste exactly like an egg white and gelatin based version – as far as I can remember. And F can confirm that these treats are perfect for any kind of birthday party eating contest: “Mum, if you eat this, the filling squeezes out and it’s all over your face!” Yup, quite true.

 vegan flødeboller | seitanismymotor.com

 A couple of notes: Usually schokokuesse are made with thin round wafers. I didn’t have those on hand, so I used baking wafers with a diameter of 50 mm. If you cannot find those, you can use any kind of thin wafer or cookie as an alternative.

This recipe uses hot sugar syrup that is poured into the chickpea meringue. Use heatproof equipment (bowl and whisk attachments) and work very carefully so that you don’t burn yourself. I used a handheld mixer for this but if you have a stand mixer, go for it, it’s probably better.

vegane schokokuesse | seitanismymotor.com

Vegan Flødeboller (Soft Marshmallow Treats)

7-8 marshmallow treats

Ingredients

60 ml (1/4 cup) chickpea brine from a can
1/4 teaspoon guar gum
1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
1 teaspoon vanilla extract or 1/8 teaspoon ground vanilla
125 g (1/2 cup plus 2 tablespoons) sugar
1 tablespoon water
7-8 baking wafers or thin round cookies
150 g (5.3 oz) dark chocolate
1 tablespoon refined coconut oil

Instructions

  1. To make the filling, combine chickpea brine and guar gum in a tall and narrow heatproof bowl and whip with a handheld blender for 2 minutes.
  2. Add cream of tartar or lemon juice and vanilla and whip for another 5 minutes or until them mixture is very stiff.
  3. Set aside.
  4. Combine sugar and water in a small pot and slowly bring to a boil, while stirring constantly. Cook into a syrup over high heat for 3-4 minutes. Remove from heat
  5. Briefly whip the chickpea mixture up again.
  6. Now carefully pour the hot sugar syrup in while still whipping. Make sure your bowl is very steady and take care not to burn yourself. (If you have a stand mixer it's probably better for this step than a handheld one.)
  7. Whip until everything is well combined.
  8. Place 7-8 baking wafers or thin cookies (about 50 mm in diameter) on a piece of parchment paper.
  9. Scoop the meringue mixture into a pastry bag fitted with a star tip and pipe a generous amount on top of a wafer. (see picture)
  10. To make the chocolate coating, finely chop the chocolate. Combine with the coconut oil and melt in a water bath.
  11. Use a spoon to pour the chocolate over the marshmallow treats. Make sure not to miss a spot.
  12. Let rest for 5 minutes then use a dipping fork or a very thin spatula to transfer to a cookie rack.
  13. Move every 10 minutes or so so that the chocolate doesn't stick to the rack. Let dry completely.
http://www.seitanismymotor.com/2015/03/vegan-floedeboller-schokokuesse/

vegan flødeboller | seitanismymotor.com

P.S. Charis from Floral Frosting came up with an amazing looking recipe for vegan macarons. Check it out here!

Sunday

15

March 2015

50

COMMENTS

Vegan Marshmallow Fluff from Chickpeas!

vegan marshmallow fluff |www.seitanismymotor.com

Vegan cuisine is very innovative. Sure, some people might say that if you try to recreate a vegan version of every animal product based food there is, that is not innovative. But it is, because so many people come up with the most mind blowing techniques or very unexpected ingredients to create these “fake” foods. And we must admit that they are often so much more amazing than the “real” thing. Last year a blogger posted a way to make a vegan version of beaten egg whites that works perfectly for all kinds of meringues. And the most fascinating thing is, they used brine from a can of beans or hearts of palm as a base for their recipe. And if you think about it, it makes sense. During the cooking process beans release starches and proteins. These compounds form a stiff and stable foam that rises to the top of the cooking liquid. The brine has starches and proteins, too. If you combine this liquid with sugar, the two ingredients act exactly like and egg white sugar mixture: The protein is turned into a foam and the sugar traps and stabilises the air bubbles.

This is the easiest and most widely available method to make vegan egg white foams and it has been all over the internet for the last couple of weeks. Somebody already came up with a recipe for macarons and meringues have been popping up, too. People are very exited about this invention and trying it out like crazy. It’s amazing how innovative, adventurous and creative people have been over the last few weeks. I hopped on this train quite late, I saw a picture on instagram and then a link here and there. I didn’t do much research exept for reading that French blog post and I have been experimenting for two days now. I came up with my own versions of meringues and macarons and I plan to share them soon. (I posted a preliminary recipe for the macarons on facebook, but it’s not perfect yet.) But since both recipes are a bit tricky, let’s start with something foolproof here, that will totally win you over: marshmallow fluff made from chickpea brine. And no, it doesn’t taste like beans once you have whipped it up with sugar and vanilla.

vegan beaten egg whites | www.seitanismymotor.com

The picture above shows a basic foam, made from chickpea brine drained from a can and and powdered sugar only. I made a first attempt at meringues with this and it didn’t work out because the foam was too runny to pipe. Only later I learned that you just need to whip longer. I whipped for about 2 minutes when 10 would have been more appropriate. But impatience is sometimes a good thing. The blogger behind révolution végétale mentions two ingredients that will help stabilise your foam: guar gum and cream of tartar. Cream of tartar is often used in angel food cake and in meringue preparations. It helps to give more volume to regular egg white foams. Guar gum is a binder. Like xanthan gum it is often used in gluten free baking. You can also add it to ice creams to make them smoother. If you’ve ever worked with guar or xanthan gum you know that if you add too much, it will turn our slimy and gum like. For this recipe, the gum like texture is perfect as the gum will speed up the whipping process and change the texture of your foam greatly once the sugar is added. It changes from soft peaks to stiff peaks in a minute or so. Note that you cannot substitute cornstarch, agar agar, or tapioca starch here. Those have to be heated to swell and bind, while guar gum will swell once it’s combined with a liquid. Cornstarch or agar agar will do nothing to change the texture of your foam at this point.

vegan marshmallow fluff | www.seitanismymotor.com

This bean fluff has a very firm but sticky consistency, just like melted marshmallows or marshmallow creme. The only downside:  It will probably creep up your beaters and stick to the mixer. It’s ean with a wet cloth, so I personally didn’t worry about it. Use  for ‘Smore pies, as a cookie filling or try some rice crispy treats. I used it as a base for my meringues, so stay tuned! If you are looking for a more delicate version you can put on top of pies, I suggest to leave out the guar gum and simply whip your foam until you have reached the desired consistency.

Edited: Some people reported they did taste a bean flavour after making this. I didn’t but you can add more sugar (double it) to disguise it further.

Vegan Marshmallow Fluff

Use this marshmallow fluff for 'Smore pies or as a cookie filling. It's also the base for my upcoming vegan meringue recipe, so stay tuned!

Ingredients

120 ml (1/2 cup) chickpea brine, drained from a can of chickpeas
1/2 tsp guar gum
1/8 tsp cream of tartar
50 g (1/2 cup) powdered sugar
2 teaspoons vanilla

Instructions

  1. Combine brine, guar gum, and cream of tartar in a large bowl.
  2. Beat with a handheld mixer for two minutes, until the mixture resembles lightly beaten egg whites. (See first picture)
  3. Add powdered sugar and vanilla and beat on high for five minutes, until the mixture is stiff and sticky.
  4. Transfer to a jar.
http://www.seitanismymotor.com/2015/03/vegan-marshmallow-fluff-from-chickpeas/