EGG FREE | DAIRY FREE | GLUTEN FREE | SOYA FREE | NUT FREE

Vegan meringues! How many of you would have imagined seeing those two words together? I remember the first time I presented a plate of these meringues to friends and said they were egg free; they looked at me like I had lost the plot. When I then added that they were in fact made from chickpea water and sugar, I was confronted by looks of horror.

Needless to say, as soon as they took a bite, they soon changed their thinking. These little beauties have a crisp outer shell and a mallowy middle that are completely delicious.

I have played around for a while trying to get a mixture that is stiff enough to hold it’s shape when baked, but still has the mallow middle I can’t resist.

I think I’ve finally cracked it thanks to the addition of a single tablespoon of egg replacer, which seems to create a more stable mix that pipes well. You will also see that I use both caster and icing sugar, the combination of both really helping to create a soft, sticky inside but a crisp outer shell (which means you can use it to create a Pavlova without the risk of ending up with a soggy, sticky mess).

The trick to achieving a good meringue is patience, something I am not renowned for. If you put the time in, I promise you will not regret it!

INGREDIENTS

• 1 tin chickpeas in water (aquafaba)
• 75g icing sugar
• 75g caster sugar
• ½ teaspoon of vanilla paste
• 1 tablespoon egg replacer

METHOD

1. Preheat the oven to 100°C
2. Drain the tin of chickpeas, pouring the liquid into a mixing bowl. Save the chickpeas (I normally make hummus or use them in a curry – yum!)
3. Add the egg replacer to the chickpea water (aquafaba) and mix until you see soft peaks.
4. Add the vanilla paste
5. Whilst still mixing, gradually add the caster and icing sugar, a tablespoon full at a time until all the sugar has been added
6. Continue to mix to ensure that the sugar has been fully incorporated. You can test this by rubbing a small amount of the mixture between your thumb and finger – if you feel grains of sugar, continue to mix. The mixture needs to be smooth, firm and glossy. This can take time. I use a freestanding mixer to help.
7. Spoon or pipe the mixture onto a tray lined with grease proof paper (if you use a small amount of the mixture on the corners of the paper to ‘stick’ it down, it helps when piping)
8. Place into the oven for 2 hours. DO NOT open the oven door during this time.
9. After the 2 hours, turn the oven off but still DO NOT open the oven door. Allow the meringues to cool for at least an hour (I normally leave them overnight)
10. Remove from the oven and enjoy!

These last around a week in an air tight container but they are so moorish, they never last that long in our house.

I use this recipe to make a dark chocolate, pear and hazelnut Pavlova which is always a huge hit. Using coconut whipped up with sugar to make a cream, I top with drained tinned pears, roasted hazelnuts and drizzle over with melted vegan chocolate.

This is definitely a recipe worth trying out. Not only is it incredibly cheap to make, it will be a guaranteed crowd-pleaser.

If you do try this recipe out, I’d love to hear about it!

For more allergy friendly recipes, meal ideas and food finds, follow me on Instagram at www.instagram.com/mariannetheallergymum or visit me on Facebook

Happy Eating