VEGAN MERINGUE

Vegan meringue? Is that even a thing? Yes it is, and it’s pretty damn delicious too. Made with aquafaba(or chickpea water), these have a crispy shell, and a sweet, chewy center…just like meringue! Insanely easy to make and satisfyingly delicious, they’re the perfect treat to whip up for friends and family. You can’t even tell they’re vegan!

You may have never heard of ‘aquafaba’ before, but don’t worry. It’s simply the liquid drained from a can of chickpeas. When whisked, it froths up and expands just like egg whites, and turns white and silky when sugar is slowly added. So next time you use a can of chickpeas…remember not to throw away the liquid!

For the perfect result, it’s best to use caster sugar as it gives a silky texture, and easily dissolves into the whipped mixture. I also love to add a splash of vanilla giving the meringue a gorgeous flavor, however this is totally optional. Feel free to experiment with your favorite flavors in your meringue. Maybe some chocolate? Or raspberry? The list is endless.

Here, I paired the crispy meringues with hand-whipped coconut cream, and fresh berries. The cream adds a gorgeous texture along with a coconut-y flavor, and the fresh berries provide a zing that beautifully accompanies the sweet meringue. They’re also delicious with vegan yogurt, tropical fruits, melted chocolate, dairy-free ice-cream or even on their own.

I piped my meringue into little nests, but you can go crazy and make whatever you want. Swans? Cake toppings? Let me know what you come up with!

INGREDIENTS:

  • 400g tin chickpeas
  • 100g caster sugar
  • 1 tsp vanilla
  • Coconut cream, vegan yogurt, chocolate, fresh fruit e.c.t(optional, to serve)

METHOD:

  1. Preheat the oven to 100 degrees Celsius.
  2. Place a colander or sieve onto a bowl, and add the chickpeas, allowing the liquid to drain into the bowl. Reserve the chickpeas for another time.
  3. Whisk the chickpea water, or ‘aquafaba’ with an electric mixer until light and airy. When the mixture is whisked enough, soft peaks will for when you lift up your whisk.
  4. Slowly add the sugar, constantly whisking. Adding a little sugar at a time gives the mixture a thick, glossy texture, and helps the meringues keep their shape in the oven.
  5. Add the vanilla if using, along with any other colours or flavorings you may be using.
  6. Pipe or spoon the mixture onto a lined tray in your required shape, then place in the oven to slowly bake for 60-90 minutes, depending on the size of your meringues. The will be crisp and firm on the outside when cooked.
  7. Remove from the oven and allow to cool before serving with whatever you desire, or using as cake decorations.

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