Vegan Meringue Nests with Strawberries

By blum099

Ingredients

• Ingredients
• Water drained from 1 x 400g can of chickpeas (or other canned legume)*
• 1/2 tsp cream of tartar
• 125 g / 1 cup powdered icing sugar
• (optional) 1/2 tsp vanilla extract
• To serve
• Fresh strawberries
• Chilled full-fat coconut milk
• Maple syrup or agave nectar

Details

Adapted from frame.bloglovin.com

Preparation

Step 1

Instructions
Preheat the oven to 110c / 230f and line a baking tray with greaseproof paper.
Add the water drained from the can of chickpeas into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's more than doubled in size, white and foamy.
Add the cream of tartar and whisk again for another minute. Slowly and gently start adding in the sugar, whisking until the mixture forms stiff, glossy peaks. Stir in some vanilla, if using.
Transfer the meringue mixture into a icing bag with a large star-shaped nozzle and pipe into nests or cup shapes. Alternatively, just use a spoon to create mounds and use the back of the spoon to hollow out the centre.
Bake for 2 hours. Do NOT open the oven! After 2 hours, turn the oven off and leave them to cool in the oven for at least another hour.
To serve, add a meringue nest to a bowl and whip some chilled coconut milk with some agave nectar (to taste) to create a thick double cream consistency. Pour onto the meringue nest and serve with chopped strawberries on top. Enjoy!
These meringues should keep for a couple of weeks in an air-tight container (I will report back if not). They can also be frozen.
Notes
*Keep your legumes for another recipe such as hummus or to add in a curry. Simply transfer to another container and fill with clean water. Use within 2 days.