Vegan Meringues
Ingredients
120 ml aquafaba, liquid from 1 can of chickpeas, drained
1 tsp cream of tartar
175 g caster sugar
2 cans cream of coconut milk, full fat, chilled overnight
200 g coconut yoghurt, or vegan yoghurt
2-3 tbsp icing sugar
1 tsp vanilla bean paste
To serve
100-200 g mixed berries
pistachios, chopped
maple syrup, to drizzle
Instructions
STEP 1/4
Preheat the oven to 110ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
STEP 2/4
Attach the Mixer bowl to the machine and fit the splashguard.
Add the aquafaba and cream of tartar into the Mixer bowl.
Whisk on speed Max for about 6 minutes until stiff peaks form.
With the machine running, gradually add the sugar to the bowl.
Whisk on speed Max for about 4 minutes until stiff, white and glossy.
Roughly spoon the mixture onto the lined baking tray.
Bake for 2 hours at 110ºC.
Keep the oven door shut, and after two hours, leave the meringues in the oven as it cools for a further couple of hours or overnight.
STEP 3/4
For the coconut cream
Add cream of coconut milk (discarding the liquid), yoghurt, sugar and vanilla to the bowl.
Whisk until combined.
Spoon cream onto the cooled meringues.
STEP 4/4
Top meringues with the berries and pistachios.
Drizzle with maple syrup.
Serve immediately.
The meringues will keep (without any toppings or fillings) for a week in a sealed container.
Vegan Meringues
Ingredients
120 ml aquafaba, liquid from 1 can of chickpeas, drained
1 tsp cream of tartar
175 g caster sugar
2 cans cream of coconut milk, full fat, chilled overnight
200 g coconut yoghurt, or vegan yoghurt
2-3 tbsp icing sugar
1 tsp vanilla bean paste
To serve
100-200 g mixed berries
pistachios, chopped
maple syrup, to drizzle
Instructions
STEP 1/4
Preheat the oven to 110ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
STEP 2/4
Attach the Mixer bowl to the machine and fit the splashguard.
Add the aquafaba and cream of tartar into the Mixer bowl.
Whisk on speed Max for about 6 minutes until stiff peaks form.
With the machine running, gradually add the sugar to the bowl.
Whisk on speed Max for about 4 minutes until stiff, white and glossy.
Roughly spoon the mixture onto the lined baking tray.
Bake for 2 hours at 110ºC.
Keep the oven door shut, and after two hours, leave the meringues in the oven as it cools for a further couple of hours or overnight.
STEP 3/4
For the coconut cream
Add cream of coconut milk (discarding the liquid), yoghurt, sugar and vanilla to the bowl.
Whisk until combined.
Spoon cream onto the cooled meringues.
STEP 4/4
Top meringues with the berries and pistachios.
Drizzle with maple syrup.
Serve immediately.