The most incredible vegan meringue dessert made from chickpeas.
400g can salt-free chickpeas
Golden organic sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
Cashew Berry Cream, to serve (recipe below)
Fresh strawberries and raspberries, to serve
Edible rose petals or freeze-dried berries, to serve
Preheat the oven 100C. Line 2 baking trays with baking paper.
Drain the chickpeas into a mixing bowl. Weigh the aquafaba and use the same weight sugar (if scales are unavailable measure 3/4 cup aquafaba and 3/4 cup sugar). Use a stand mixer or electric whisk to whip the aquafaba until stiff peaks form, about 5-8 minutes.
Blend the sugar in a coffee grinder or blender until fine and powdery (this will result in smooth textured meringue). Add 1 tablespoon powdered sugar at a time to the meringue until glossy, and sugar has dissolved.
Scoop the meringue into a piping bag fitted with a 1 cm nozzle. Pipe 2 cm rounds onto the lined tray, mounding as high as possible and leaving a 2 cm space between each meringue to allow for spreading. Bake for 1 1/2 hours until firm, then turn off the oven and leave the meringues to cool and dry in the oven.
Once completely cool spread the base of the meringues with Cashew Berry Cream and sandwich with another meringue. Arrange on a large serving platter and decorate with fresh berries and edible rose petals (or freeze-dried berries) and mint leaves.
Cashew Berry Cream
Fresh strawberries and raspberries
Edible rose petals or freeze-dried berries
Cashew Berry Cream
400g can coconut cream, chilled
1 cup cashews, soaked for 4-6 hours
2 tbsp maple syrup
2 tbsp virgin coconut oil
Pinch of sea salt
4 tsp freeze-dried raspberry powder
To make the cashew berry cream, place the coconut cream in the fridge for minimum 3 hours to thicken the creamed coconut at the top of the can.
Drain and rinse the cashews, place in a high-speed blender or powerful food processor. Open the can of coconut cream and scoop the thick creamed coconut (about 2⁄3 cup) into the blender. Add the remaining ingredients and blend for 2-3 minutes until smooth. If it is very thick, thin the mixture with a tablespoon at a time of coconut milk (that is remaining in the can) until a smooth thick cream is achieved.
Note The coconut cream needs to contain no additives as this can effect it thickening, plus if it’s blended too long it can warm from the heat of the engine.