So this recipe was meant to be a spectacular and sophisticated looking meringue stack, layered with sweetened coconut cream and fresh fruit, but that dream came crashing to the floor just before a styled shoot, which called for a plan B.
I was left with delicious pieces of shattered meringue, so naturally I whipped up some coconut cream with a dash of vanilla and maple, added some store bought berry coulis and to finish it off, I decorated it with some fresh berries (I highly recommend adding some toasted almond shavings) I encourage you to come up with your own creation of toppings.
Vegan meringue is ridiculously easy to make, and doesn’t involve any finicky egg cracking or separating. The only separating you will be doing here, is when you are draining the chickpeas so that you can whip that brine called “aquafaba” up into soft dreamy clouds!
The trick to success here is refrigerating the reserved chickpea brine in a container overnight so its chilled and become even more syrupy. I usually plan ahead and make a recipe requiring chickpeas the day before, that way the liquid gold you usually pour down the drain wont go to waste. You will also need to refrigerate a can of coconut milk for the cream , so make sure to pop that in the fridge too. Ready to get started?
Vegan mess (serves 4)
- 1 x 400g can chickpeas ( brine only, refrigerated overnight)
- 300g caster sugar
- 1 tbsp cream of tartar
- 1 tsp apple cider vinegar
- 1 tsp vanilla essence
- 1 can Coconut milk, refrigerated overnight (use only the thick top part)
- 1 tbsp maple syrup
- 1 tsp vanilla paste
- Preheat oven to 150c and prepare 2 baking trays lined with parchment paper.
- Add chickpea brine to a bowl and whisk on low speed until it starts foaming up, add the vinegar and cream of tartar.
- Gradually add the sugar while whisking on medium speed.
- Once all the sugar is incorporated , whisk on high speed until you have thick, glossy peaks. The mixture should be firm and spreadable.
- Add vanilla and whisk to incorporate.
- Dollop meringue mix onto prepared trays and use spatula to create two circles.
- Reduce oven temperature to 120 and bake meringue for 1 1/2 to 2 hours. If the meringue doesn’t feel firm to the touch, allow to bake for a few minutes longer.
- Turn oven off and leave door ajar to allow the meringue to cool. Once cool, use your hands to shatter into pieces and set aside (keep in airtight container if not using immediately)
- As mentioned above, we want to start with a can of coconut milk that’s been chilled overnight. This helps separate the milk from the cream and is a necessary step for it to thicken.
- Scoop out the thickened cream part and reserve the remaining liquid for a smoothie.
- Add maple syrup and vanilla to the cream, and beat until you have thickened, fluffy soft peaks. Keep stored n fridge if you will only be assembling at a later stage
Start by dolloping some coconut cream into each bowl, swirl in some berry coulis, and top with crumbled meringue, fresh berries and some toasted almond flakes.