Meringues are one of the easiest desserts to recreate with vegan ingredients.
It’s as easy as replacing the one ingredient, egg whites for chickpea water, also known as “aquafaba”.
Next time you open a tin of chickpeas, remember to save the water and give this recipe a go.
The best option to replace cream is to use organic coconut milk, the one that comes in tins and not tetra pack. You will need to make sure the solids are separate from the water. Open the can and carefully scoop the solids into a sealed container then place in in the fridge overnight. You can save the water for something else. The coconut milk solids need to be as cold as possible before they are beaten into a thick cream-like consistency.
This is a very simple and quick recipe to do whether you are vegan or not!
🕑 3 hours
- serves 6
- 1 400g tin of Chickpeas (liquid only)
- 125g Icing Sugar
- ½ tsp Vanilla Extract/Paste
- ½ tsp Cream of Tartar
- 1 400g tin of Coconut Milk
1. Pre-heat the oven to 100C. Line baking trays with parchment paper and set aside. Open the tin of chickpeas and strain the liquid into the bowl of a standing mixer, so none of the chickpeas or smaller bits are mixed with the water. Beat the chickpea water at high speed for 5-10 minutes until it becomes foamy and doubled in size. Add the cream of tartar while still mixing.
3. Add the icing sugar a spoonful at a time until it’s mixed in thoroughly. Continue to add until you’ve added the 125g. Followed by the vanilla extract. In the meantime, place the clean whisk and clean metal bowl you will use to beat the coconut milk, inside the freezer or fridge.
4. Fill a piping bag (with the nozzle of your choice) with the mixture. Pipe nests on the baking tray, traditionally they are round, but you can pipe any shape or style you’d like. With this exact mixture you can make mini meringues, meringue kisses and pavlovas.
5. Bake in the oven for 2 hours, making sure you don’t open the oven door in the process. Once baked, turn the oven off and leave the nests to cool down inside the oven. This will prevent them from cracking.
6. Right before serving, take the coconut milk, whisk and bowl out of the fridge and start beating the milk with a standing or electric mixer. Mix thoroughly for 8 minutes. Add a spoonful or two of icing sugar and 1 teaspoon of vanilla extract and mix again.
7. To serve, place a meringue on a plate, and either pipe or spoon the whipped coconut on top, followed by some fresh red fruits like blueberries, raspberries and strawberries. Dust some icing sugar on top or crush some meringue for the ultimate dairy-free dessert.
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