Simple Way to Prepare Any-night-of-the-week Vickys Eggless Meringue, Gluten, Dairy & Egg-Free

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Before you jump to Vickys Eggless Meringue, Gluten, Dairy & Egg-Free recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

A lot of us think that comfort foods are bad for us and that we ought to stay away from them. Often, if your comfort food is made of candy or other junk foods, this is true. Otherwise, comfort foods could be really healthy and good for you. There are some foods that, when you consume them, could improve your mood. When you are feeling a little down and need an emotional boost, test out a few of these.

Eggs, you might be astonished to learn, are wonderful at combating depression. Just be sure that you do not throw away the egg yolk. The yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, the yolks especially, are high in B vitamins. The B vitamin family can be fantastic for raising your mood. This is because they improve the function of your brain's neural transmitters (the parts of the brain that tell you how to feel). Try eating an egg and be happy!

So you see, you don't need to stuff your face with junk food when you are wanting to feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let's go back to vickys eggless meringue, gluten, dairy & egg-free recipe. To cook vickys eggless meringue, gluten, dairy & egg-free you need 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Vickys Eggless Meringue, Gluten, Dairy & Egg-Free:

1. You need of icing sugar.
2. Take of xanthan gum.
3. You need of soya protein (from health store).
4. Use of cold water.
5. Get of apple cider vinegar.
6. Take of vanilla extract.
7. Provide of more soya protein.

Instructions to make Vickys Eggless Meringue, Gluten, Dairy & Egg-Free:

1. Preheat the oven to gas 1/2 (half) / 120C / 250°F and line a baking sheet with baking paper.
2. In a small bowl whisk together the icing sugar, xanthan gum and 1 tsp of soya protein. Set aside.
3. In a large bowl place the water, vinegar, vanilla and the 1 & 1/2 tsps soya protein. Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is fluffy and bubbly.
4. Keeping the whisk on high, add the icing sugar mix, 1 tbsp at a time. The mixture should eventually turn pure white and leave stiff peaks when the whisk is lifted out of the mix - the peaks are not quite as stiff as one would expect from an egg-based meringue.
5. Pipe or spoon the mix onto the lined baking sheet. Put in the oven for 1 - 1.5 hours, until the meringues are totally set and easily peeled off the paper.
6. Remove from oven, let cool and store in an airtight container.
7. I'll keep trying for a soy-free alternative!.

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