All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Blueberry & Whipped Cream Aquafaba Meringue Nests

gluten free
wheat free
kid friendly
2 spoon difficulty rating

160

Serves: 6

Blueberry & Whipped Cream Aquafaba Meringue Nests

If you haven't discovered aquafaba yet then you're in for a treat. Basically, that gooey liquid at the bottom of a tin of beans that we used to chuck away - works in very similar ways to eggs.  Yes, aquafaba is just posh for 'bean water'!  Since this discovery, over-excited, sugared-up vegans and other experimental foodies across the planet have been experimenting in an absolutely amazing way. This stuff makes meringues. Proper meringues. Seriously. No, they don't taste weird. And nobody gets hurt.

This recipe was taken straight from our Everybody's Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

Ingredients: 

Meringues

  • 2 x 400g tins of chickpeas/cannellini/butterbeans, drained. Use the liquid– approx. 180ml/¾ cup – to make the meringues. (Use the chickpeas in another recipe or freeze them for another time).
  • ½ tsp cream of tartar (optional)
  • 200g/1 cup caster sugar, preferably golden
  • 165g/ ½ cup blueberry jam, eg St Dalfour 

Whipped Cream

  • 800ml/3 ¼ cup thick coconut cream, eg Blue Dragon
  • ¼ tsp cream of tartar (optional) 
  • 4 tbsp icing sugar, sieved

OR

Cheatin’ Cream Alternative

  • 2 tubs Oatly Creamy Oat Fraiche, a vegan crème fraiche. Keep chilled until just before it is needed

Blueberry Sauce

  • 150g/1 ½ cups blueberries
  • 60ml maple syrup, agave or other vegan syrup
  • ½ tsp vanilla extract
  • 1½ tsp cornflour 
  • Pinch salt
  • 60ml/ ¼ cup water
  • 1 tbsp lemon juice

 

Method: 

Meringues

  1. Heat the blueberry jam on a low-med heat for a few minutes then strain through a sieve to discard the solids. Leave to cool. 
  2. Line 1-2 baking trays with baking paper – crumple the paper first as this makes it sit on the tray more firmly.
  3. Using a glass or metal bowl, whisk the chickpea water with an electric whisk until it starts to turn white and frothy. Add the cream of tartar and whisk in.
  4. Add the sugar, a tablespoon at a time and whisk until it is glossy and stiff. Depending how powerful your mixer is, this can take from 10-20 minutes. You should be able to turn the bowl upside down without the meringue fluff falling out.
  5. Midway through the beating, pre-heat your oven to 100°C/200°F/just under Gas Mark ¼.
  6. Transfer the stiff meringue mixture to a piping bag and pipe around 6 large dollops onto baking paper on a baking tray.
  7. Make an indentation in the centre of each meringue to hold the filling. 
  8. Using the sieved blueberry jam, create a zigzag pattern over the meringues before putting into the oven.  
  9. Bake for two hours then turn off the oven. Unclick the door and leave to cool for an hour before taking out. Gently peel away from paper. Once they’re cooled, store in an airtight container until the dessert is assembled.

Cream

  1. Chill the coconut cream in the fridge overnight – or in the freezer for half an hour but don’t let it actually freeze!
  2. When you’re ready to serve, scoop out the thick layer of cream and save the watery liquid for a future recipe.
  3. Beat the thick layer of coconut cream in a glass with the electric whisk and add the cream of tartar. Add the icing sugar gradually. Chill again until needed.

Blueberry Sauce

  1. Place all the ingredients in a medium saucepan, bring to the boil until the blueberries start to pop (roughly 2 minutes). Stir throughout. 
  2. Remove from the heat and leave to cool completely before serving. 

Assembly

Spoon equal portions of cream into each meringue then top with the blueberry sauce and optional mint and fresh blueberries. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »