These vegan meringues taste so good you’d be hard pushed to know they were vegan. They are made in exactly the same as a normal meringue and will last up to a week in an air tight container. You can enjoy them on their own or sandwich them together with a delicious vegan coconut cream like I’ve suggested here. Before you start you must make sure that the bowl you are using to whisk the aquafaba in is free from any grease, then you’re ready to go.
Vegan Meringue Kisses
Aquafaba from 1 tin of chickpeas approximately 150ml
130g unrefined castor sugar
1 tsp cider vinegar
1tsp vanilla extract
Blackberry Coconut Cream filling
Packet of frozen Black Forrest Fruits (I used Waitrose own)
1 block Creamed Coconut, melted
Whisk the aquafaba and the red wine vinegar until really stiff, it’s done when you can tip the bowl upside down and the meringue doesn’t slip or fall out.
Then add the sugar gradually while whisking continuously.
Finally whisk in the vanilla extract.
Use a piping bag pipe mini meringues onto a baking parchment.
Sprinkle with the edible gold glitter and pop in a preheated oven 100c for 70mins.
When timer goes, turn off the oven and leave them in for a further 45mins with the door ajar.
While the meringues are cooking you can make the filling.
Take the frozen berries and melt them in a pan until completely defrosted, pass them through a fine sieve to remove all seeds and make into a puree.
Place the block of creamed coconut into a pan of boiling water, gently simmer until melted into liquid
When melted gradually whisk into the pureed fruit, making sure you don’t add to quickly so it sets too fast
When the meringues are finished remove them from the oven and allow to cool completely before sandwiching them together with the cream
They need to be eaten fairly promptly so they don’t collapse, they are not quite as hardy as a normal meringue!