Egg Free Meringue Nest
Who doesn't love meringue, with there, light and crispy shell, the delicately sweet, and soft texture inside. And this meringue nest receipe is egg free 🙌.
Ingredients
Egg Free Meringue
- 200 ml aquafaba roughly 1 tin
- 200 grams caster sugar
- 2 tsp corn flour
- 1/2 tsp white vinegar
Garnish
- 1 cup strawberries sliced
- 1 cup raspberries
- 1 cup blackberries
- 1 cup pomegranate
- 2 cups coconut cream or ice cream
- 1 tbsp icing sugar
Instructions
Egg Free Meringue
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Pre heat oven to 100C or 210F
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Place aquafaba, vinegar and cornflour in a clean mixing bowl and on high speed commence mixing with a whisk till white and glossy.
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Once you start to see it thickening, start pouring the caster sugar, roughly 1/8 cup at a time until all the sugars have been incorporated and stiff peaks form.
Roughly 10 min.
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Once stiff peaks have formed, place your meringue mixture into a piping bag.
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Line a tray with baking paper and pipe the meringue mixture in a circular motion, creating a shape of a nest.
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Place tray in oven and bake for about 1 hr or until crisp.
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Once cooked, let the meringue nest cool in the oven completely before using.
To Assemble
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Remove meringue nest from tray.
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Place choice of coconut cream or ice cream on top of the meringue nest.
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Then add the remainder of the topping.
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Using a sieve, sprinkle a little icing sugar on top.
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Serve immediately.
Recipe Notes
For best meringue results, mixing bowl should be clean and free from oil or grease residue.
Be sure to pick a salt free tin of chickpeas.
If you're not using the meringue nest, store them immediately in a air tight container or they will become soft and sticky.
Meringue nest can be stored in a air tight containers for up to 3 months.
The toppings used are my personal favourites, feel free to use what ever topping you like to make that stand out dessert!
*Nutrition information is approximate and is meant as a guide only*
Changes in topping will affect the information.