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 - 21 of 21
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »
Flourless Mince Pie Brownies
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely...See recipe »
Baked Squash With Mushroom Nut Roast Stuffing
What to cook for that special festive dinner? Its a question I get asked all the time at this time...See recipe »
Easy Cinnamon Iced Buns
These buns are so easy to make and will definitely spice up your Christmas afternoon or breakfast platter! Tear, share...See recipe »
Easy Baileys Chocolate Cake
If you want something super easy to make, moist, chocolatey, indulgent and delicious then here's your answer! Perfect for a...See recipe »
Baked Biscoff Cheesecake
This cheesecake is the ultimate indulgence! You'll only need a small bite so there'll be lots to go around –...See recipe »
Creamy White Wine Mushroom Sauce
This sauce is rich, creamy, delicious and versatile... enjoy with a roast dinner, pasta, sausage and mash, chickless fillets, vegan...See recipe »
Leek & Chestnut Filo Swirl With Creamy Mushroom Sauce
We are in love with this Christmas centrepiece! It's actually a lot easier to make than it looks and is...See recipe »
Vegan Tzatziki
This traditional Greek dip makes the perfect accompaniment to a variety of lovely dishes...See recipe »
Greek Salad Dressing
Use this dressing on our delicious Greek Salad or to spice any salad you like!See recipe »
Greek Salad
Enjoy this classic Greek salad with dreamy vegan 'feta' :)See recipe »
Easiest Tofu Recipe Ever
Use this anytime you'd like to add tofu to a dish - think Buddha bowls, stir fries, rice and veg,...See recipe »
Stir-fry With The Ultimate Satay Sauce
This stir-fry is super easy and deliciously moreish. Our creamy, rich and flavourful sauce is just the best - even...See recipe »
The Ultimate Satay Sauce
This incredible satay sauce takes no time at all and is the perfect addition to so many dishes - stir...See recipe »
Pizza Twister
This is a veganised version of a Jamie Oliver recipe and it's a real crowd pleaser! Great for sharing, tearing...See recipe »
Spanakopita
This classic Greek dish is perfect any time of the year! Enjoy with a picnic or barbecue in the summer...See recipe »
Thai Aubergine Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »