Vegan strawberry and almond meringue nests
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Loading... - Halle Benson
- 03 Oct 2021
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makes 6-8
1 x 400g can chickpeas, liquid drained and reserved
1⁄2 tsp cream of tartar
120g caster sugar
2 drops of almond extract
2 tbsp almond meal
150g hulled strawberries, crushed with a fork
a few drops of lemon juice
2–3 tbsp flaked almonds
thick coconut yoghurt and extra strawberries, to serve (optional)
Preheat your oven to 110C and line a baking tray with baking paper.
Pour the liquid from the can of chickpeas into a large bowl. Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip for about five minutes or until the aquafaba has more than doubled in size, and is white and foamy.
Add the cream of tartar and whisk again for another minute. Gradually add the sugar, whipping until the mixture forms stiff, glossy peaks. Add the almond extract and almond meal and gently fold through.
Mix the crushed strawberries with the lemon juice and swirl it through the meringue mixture (you don’t want to mix it in completely).
Dollop tablespoons of meringue onto the prepared tray, leaving plenty of room for spreading, and make a small indent in the centre of each one. Top with the flaked almonds, then gently place the tray in the oven and bake for 1 1⁄2–2 hours. If they start to colour, reduce the oven temperature to 80°C. You know the meringues are cooked through when the base is touch-dry. Turn the oven off, leave the door ajar and leave them to cool completely.
Enjoy as they are or dollop some coconut yoghurt on top of the nests and finish with fresh strawberries.
