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Egg-free meringue
Egg-free meringue
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Prep Time:
100 minutes
Cook Time:
120 minutes
Total Time:
220 minutes
Chickpea meringues made from can liquid - sweet and crunchy like traditional ones.
Ingredients:
  • 400g can chickpeas
  • 1.25 gm cream of tartar
  • 1/2 tsp white vinegar
  • 150.00 gm icing sugar mixture, sifted
  • 4.40 gm vanilla extract
  • 300ml thickened cream
  • 53.75 gm caster sugar
  • 2 passionfruit
  • 125g fresh blueberries
  • 250g fresh strawberries, hulled, sliced
Instructions:
  • Preheat your oven to 120°C/100°C fan-forced. Cut two 30cm lengths of baking paper and mark 6 circles on each, using an 8cm round cutter as a guide. Line two large baking trays with the marked side of the baking paper facing down.
  • Drain chickpeas over a bowl, saving 2/3 cup of the liquid. Place chickpeas in an airtight container and refrigerate for future use.
  • With an electric mixer, whip chickpea liquid until it turns white, foamy, and forms soft peaks for about 5 minutes. Mix in cream of tartar and vinegar until combined. Slowly add icing sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Lastly, mix in vanilla for a delicious finish.
  • Transfer half of the mixture into a piping bag with a 1cm fluted nozzle. Pipe the mixture in a circular motion onto the marked circles on a tray to make discs. Add another layer on top and smooth the tops using the back of a spoon. Repeat with the rest of the mixture and tray.
  • Bake meringues for 2 hours until just firm to the touch. Turn off the oven and let them cool for 30 minutes with the door closed. Finish cooling completely in the oven with the door slightly open.
  • Prepare the Mixed Berries in Passionfruit Syrup by combining sugar, passionfruit, and 1/2 cup water in a small saucepan over medium-high heat. Stir and cook for 2 minutes until the sugar dissolves. Bring to a boil, then lower the heat and simmer for 5 minutes until slightly thickened. Add blueberries and strawberries, simmer for 1 more minute, and finally, remove from heat and let it cool.
  • With an electric mixer, whip cream until soft peaks form. Spread half of the meringue nests with cream, then add half of the berry mixture on top. Place the remaining meringue nests on top to form a sandwich. Finish with dollops of the remaining cream and the rest of the berry mixture. Serve right away.

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