If you’d told me last week I’d be blogging about making vegan meringue I would have told you to shut up. But lo! the impossible is possible.
And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down the sink when you open a can of chickpeas. Insane, right? The whole vegan meringue party started when someone on the aptly named What Fat Vegans Eat Facebook group posted about their recipe testing with chickpea water. This is a band wagon I wasn’t about to miss.
Science wise I have no idea how this works but I’m just happy it does. Some people have reported that their meringue tastes a little too “beany” using chickpeas so feel free to sub for any white bean if you prefer. The bean taste disappeared in baking for me.
I’ll probably be blogging a few more recipes using this technique in the near future.
For the vegan chickpea meringue
- 1 can of chickpeas, liquid drained off – my liquid came to just shy of 1 cup
- 1 cup of icing sugar (powdered sugar)
- 2 vanilla beans, scraped
- 1/2 tsp cream of tartar
For the coconut whip
- 1 250ml carton coconut cream
- 1 tbsp maple syrup
- Preheat your oven to 200f/100c. Prepare your baking sheets by lining them with parchment paper. Set aside.
- In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
- Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
- The meringue will start to form soft peaks. Next, add the sugar gradually.
- Once the sugar is incorporated add in the vanilla bean paste.
- Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
- Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
- Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
- Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
- Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
- Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
- To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.
The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so.
Only add the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.