It’s dessert week on Bake Off! The one to master in the vegan dessert world has to be vegan meringues. Thankfully, they’re so easy to make using aquafaba ?
Test it out with our Blueberry Meringue Nests recipe. On your marks, get set – bake!
2 x 400g tins of chickpeas/cannellini/butterbeans, drained. Use the liquid– approx. 180ml/¾ cup – to make the meringues. (Use the chickpeas in another recipe or freeze them for another time).
½ tsp cream of tartar (optional)
200g/1 cup caster sugar, preferably golden
165g/ ½ cup blueberry jam, eg St Dalfour
800ml/3 ¼ cup thick coconut cream, eg Blue Dragon
¼ tsp cream of tartar (optional)
4 tbsp icing sugar, sieved
Cheatin’ Cream Alternative:
2 tubs Oatly Creamy Oat Fraiche, a vegan crème fraiche. Keep chilled until just before it is needed
150g/1 ½ cups blueberries
60ml maple syrup, agave or other vegan syrup
½ tsp vanilla extract
1½ tsp cornflour
60ml/ ¼ cup water
1 tbsp lemon juice
1. Heat the blueberry jam on a low-med heat for a few minutes then strain through a sieve to discard the solids. Leave to cool.
2. Line 1-2 baking trays with baking paper – crumple the paper first as this makes it sit on the tray more firmly.
3. Using a glass or metal bowl, whisk the chickpea water with an electric whisk until it starts to turn white and frothy. Add the cream of tartar and whisk in.
4. Add the sugar, a tablespoon at a time and whisk until it is glossy and stiff. Depending how powerful your mixer is, this can take from 10-20 minutes. You should be able to turn the bowl upside down without the meringue fluff falling out.
5. Midway through the beating, pre-heat your oven to 100°C/200°F/just under Gas Mark ¼.
6. Transfer the stiff meringue mixture to a piping bag and pipe around 6 large dollops onto baking paper on a baking tray.
7. Make an indentation in the centre of each meringue to hold the filling.
8. Using the sieved blueberry jam, create a zigzag pattern over the meringues before putting into the oven.