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 🙌.
Pre heat oven to 100C or 210F
Place aquafaba, vinegar and cornflour in a clean mixing bowl and on high speed commence mixing with a whisk till white and glossy.
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.
Once stiff peaks have formed, place your meringue mixture into a piping bag.
Line a tray with baking paper and pipe the meringue mixture in a circular motion, creating a shape of a nest.
Place tray in oven and bake for about 1 hr or until crisp.
Once cooked, let the meringue nest cool in the oven completely before using.
Remove meringue nest from tray.
Place choice of coconut cream or ice cream on top of the meringue nest.
Then add the remainder of the topping.
Using a sieve, sprinkle a little icing sugar on top.
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.