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Vegan Meringues

Name: Vegan Meringues
Prep time: 4 h
Cook time: 1 h 30 min
Yield: 8
Ingredients: 400g can salt-free chickpeas; Chelsea Raw Caster Sugar; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; Cashew berry cream; 1 cup cashews, soaked for 4-6 hours; 400g can coconut cream, chilled for at least 3 hours; 2 tablespoons Chelsea Maple Flavoured Syrup; 2 tablespoons virgin coconut oil; Pinch of sea salt; 4 teaspoons freeze-dried strawberry or raspberry powder

Preparation

4 hours

Bake

1 hours 30 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

400g can salt-free chickpeas
Chelsea Raw Caster Sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Cashew berry cream

1 cup cashews, soaked for 4-6 hours
400g can coconut cream, chilled for at least 3 hours
2 tablespoons Chelsea Maple Flavoured Syrup
2 tablespoons virgin coconut oil
Pinch of sea salt
4 teaspoons freeze-dried strawberry or raspberry powder

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Maple Flavoured Syrup

Chelsea Maple Flavoured...

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Method

Preheat the oven to 100°C (80°C fan forced). Line 2 baking trays with baking paper. Drain the chickpeas into a mixing bowl. Weigh the chickpea liquid (aquafaba) and measure out the same amount of Chelsea Raw Caster Sugar. Whisk the aquafaba until stiff peaks form.

Add 1 tablespoon of Chelsea Raw Caster Sugar at a time to the aquafaba, whisking well after each addition. Continue until you've used up all the sugar, the mixture is glossy, and the sugar has dissolved. Fold in the vinegar and vanilla.

Place the meringue into a piping bag fitted with a 1cm nozzle. Pipe 2cm rounds onto the trays, leaving a 2cm space between each meringue to allow for spreading. Bake for 1½ hours or until firm, then turn off the oven and leave the meringues to cool and dry in the oven.

Meanwhile, to make the cashew berry cream, rinse and drain the cashews, then place in a blender. Open the can of coconut cream and scoop the thick creamed coconut from the top into the blender. Add the remaining ingredients and blend for 2-3 minutes, or until smooth. If the mixture is very thick, mix in a little of the coconut cream (that is remaining in the can), until a smooth, thick cream is achieved.

Once completely cool, spread the base of one meringue with some of the cashew berry cream and then sandwich with another meringue. Repeat with all the meringues. Serve.