Vegan Meringue Nests
These delightful aquafaba meringue nests are a perfect egg-less treat, ideal for special occasions or a sweet indulgence. Light, crunchy, and chewy, they're filled with rich coconut cream and fresh strawberries. These meringues are naturally vegan, dairy-free, gluten-free, grain-free, and soy-free.
Instructions
- 1
Preheat the oven to 110c / fan 90c / 230f and line a baking tray with greaseproof paper.
- 2
Add the chickpea liquid (160 ml) into a large bowl and use an electric mixer to whisk for approximately minutes (5) until it's doubled in size, white, and foamy.
- 3
Add the cream of tartar (0.5 tsp) and whisk again for another minute (1). Slowly and gently add the icing sugar (125 g), whisking until the mixture forms stiff, glossy peaks. Stir in vanilla extract (0.5 tsp), if using.
- 4
Transfer the meringue mixture into an icing bag with a large star-shaped nozzle and pipe into nests or cup shapes. Alternatively, use a spoon to create mounds and hollow out the center.
- 5
Bake for hours (2). Do NOT open the oven! After hours (2), turn the oven off and leave them to cool in the oven for at least another hour.
- 6
To serve, add a meringue nest to a bowl and whip some chilled full-fat coconut milk (400 ml) with maple syrup (60 ml) (to taste) to create a thick double cream consistency. Pour onto the meringue nest and serve with chopped fresh strawberries (1200 g) on top. Enjoy!
- 7
These meringues should keep for a couple of weeks in an air-tight container. They can also be frozen.
Nutrition Facts
Per portion