Magic Egg-Free Meringues
Would you believe it... we can make egg free meringues?? This is EXCELLENT news for us as we love a vegan dessert and meringues were one thing we missed! Our friend Ellie (Kind State Of Mind) came into the kitchen to cook some food. When she told us she wanted to make meringues out of chickpea water we were like "errr, ok then". We watched her work her magic & we were pretty much flabbergasted to see & taste the final result. If you decide to make these at home, we're pretty sure you'll be flabbergasted too! This is a surprisingly easy vegan dessert recipe!
Serves
Ingredients
For the meringue
<item-todo-done>1 tsp cream of tartar<item-todo-done><item-todo-done> water from 1 can of chickpeas<item-todo-done><item-todo-done>60g caster sugar<item-todo-done>
For the cream
<item-todo-done>1 tsp vanilla essence<item-todo-done><item-todo-done>240ml coconut cream - chilled<item-todo-done><item-todo-done>30g icing sugar<item-todo-done>
To serve
<item-todo-done> strawberries<item-todo-done><item-todo-done> raspberries<item-todo-done><item-todo-done> passionfruit<item-todo-done>
Before you start
Preheat the oven at 100℃ | Mixing bowl | Stand mixer | Baking tray lined with parchment paper
To make the meringue
- Put the chickpea water & cream of tartar in a stand mixer & spin them until the cream begins to thicken
- Add the caster sugar into the bowl & mix until the cream is thick like whipped cream
Bake the meringue
- Spoon 4 individually sized parts of the mixture on to a baking tray lined with parchment paper, and bake them for 2 hours 20 minutes
Finish the meringues
- Take the meringues out of the oven and let them cool down to room temperature
Make the cream
- Put the coconut cream ingredients in the mixer and whip them up into a thick cream
Time to serve
- Spread the coconut cream over the top of the meringues, decorate with fruit & serve immediately. BOSH!