Eggless vegan meringue nests
This recipe is so simple and only uses 4 simple pantry staples. There should be no need to go running off to the shops.
1 can chickpeas drained ( 400g tin) 13 tablespoons aqua fab
250g caster sugar
1/2 teaspoon vanilla essence
1 tea spoon apple cider vinegar
First step. Preheat the oven to 101 degrees.
Line 2 large clean (oil and grease free) baking trays with baking parchment. Oil and grease are never your friend when making meringues so ensure everything is super clean.
Open and drain 1 tin of chick peas reserving the liquid. This liquid is called aqua fab and will be the egg replacement. I have made this recipe over 100 times and I always find aqua fab at room temperature works better, so best not store it in the fridge. If you have reserved the aqua fab from a previous tin of chick peas remove it from the fridge and allow come up to room temperature before whisking.
Place the 13 tablespoons of aqua fab into a large mixing bowl. Using an Electric beater whisk the aqua fab for 4-5 minus until slightly bubbly and fluffy and turning white. Slowly add the sugar in one spoon at a time. It's important to add the sugar slowly so it has time to dissolve properly and stabilise the "egg whites" we are trying to form.
Beating can take some time possibly even up to 10 minutes or more. When stiff peaks are beginning to form add the vinegar and vanilla and continue to whisk.
You will know when the mix is ready when, firm stiff peaks are formed and glossy. You should be able to turn the bowl upside down and none of the mixture falls out. Taste the mixture and if the sugar is still grainy gritty texture whisk for another 2-3 minutes.
Using a spoon, spoon 12 equal size meringue nests on the baking tray. Using the back of the spoon to create a slight well in the centre.
Gently place the meringues into the pre heated oven and bake for 70 minutes @ 101 degrees.
Don't open the oven during cooking.
When the 70 minus cooking time has finished, turn off the oven leave the meringues in the oven to cool completely for up to 2-3 hours.
Serve with freshly whipped coconut cream, strawberries and chopped hazelnuts.