I first came across Kinako Flour a few years ago and was instantly smitten. It adds a biscuity, nutty depth to a plethora of dishes, from savoury to sweet bakes, that kiss of toastiness is unparalleled.
Made from toasted soybeans, it is the perfect way to velevetise a hot drink. Combined with the complex caramel vanilla notes of Maple Syrup, it’s just heaven.
Torched Vegan Meringue is the literal icing on the cake. This makes more than you need but will happily sit in an airtight box in the fridge for 24 hours, errant spoons may make this time frame considerably shorter…
For One Drink (Meringue for 4)
2 tbsp Kinako Flour
240ml Almond Milk
1 tbsp Maple Syrup
200g Caster Sugar
1 Vanilla Pod, seeds scraped
Pinch Cream of Tartar
1. Begin with the meringue. Add the aquafaba to a small pan and boil for 1-2 minutes or until slightly thickened, the texture of egg whites.
2. Add this to a bowl of a stand mixer and add the sugar, cream of tartar, vanilla, and salt. Whisk well to combine.
3. Set the bowl over a pan of barely simmering water and whisk well until all the sugar has dissolved and the mixture feels hot to the touch, around 80C.
4. Dry the base of the stand mixer and whisk on medium high for 8-10 minutes or until you have a thick glossy meringue. Transfer to a piping bag and set aside.
5. Meanwhile, add a small amount of the milk to the kinako flour and maple syrup in a pan and mix to make a paste. Slowly add the remaining milk and heat whilst whisking to a simmer.
6. Pour into a mug, pipe over copious amounts of meringue and torch using a blowtorch or lighter.