CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Vegan Meringues

1

  • Overview
  • Ingredients
    9 items
  • Directions

Indulge in these light and airy Vegan Meringues made with aquafaba, the liquid from canned chickpeas. With just three ingredients, these meringues are easy to whip up and are perfect for satisfying your sweet cravings. Enjoy them as a guilt-free treat or use them to top off your favorite desserts.

Meringues

  • 125 ml ice cold aquafaba (drained liquid from tinned chickpeas)
  • 2,5 ml  lemon juice
  • 100 g   castor sugar

To Serve

  • 200 ml vanilla vegan yoghurt
  • 500 g fresh berries, washed, hulled and cut into halves and quarters
  • 15 ml icing sugar
  • 2,5 ml rosewater
  • 1 can coconut cream/chilled
  • Edible flowers

  • Preheat the oven to 100°C and line a large baking tray with baking paper
  • Pour the chilled aquafaba into the bowl of an electric mixer/Kenwood and whisk until fluffy and thick. It will take a bit longer than normal egg white.
  • Add the lemon juice and gradually add the castor sugar. Beat until you have a stiff, glossy meringue.  Spoon the meringue into a piping bag fitted with a star nozzle and pipe small meringue on the baking tray.
  • Bake in the preheated oven for 1 hour 30 minutes and leave to cool in the oven.
  • Meanwhile combine the strawberries, icing sugar and rosewater and set aside to infuse the flavours
  • Spoon off the top, thickest part of the coconut cream and use an electric beater to whisk it until it is thick and aerated. Fold in the vanilla yoghurt
  • TO SERVE: layer the meringues, strawberries and the whipped coconut cream and yoghurt into 4 serving glasses.