FOOD + DRINK
A GOOD EGG CONT .
Blueberry & Whipped Cream Aquafaba Meringue Nests
Recipe by : Maryanne Hall from Viva !' s Vegan Recipe Club veganrecipeclub . org . uk
Serves : 6 Ingredients :
For the meringues :
• 2 x 400g tins of chickpeas / cannellini / butter beans , drained . Use the liquid – approx . 180ml
• 1 / 2 tsp cream of tartar ( optional )
• 200g caster sugar , preferably golden
• 165g blueberry jam
For the whipped cream :
• 800ml cup thick coconut cream
• 1 / 4 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 .
For the blueberry sauce :
• 150g cups blueberries
• 60ml maple syrup , agave or other vegan syrup
• 1 / 2 tsp vanilla extract
• 1 1 / 2 tsp cornflour
• Pinch salt
• 60ml 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 , preheat your oven to 100 ° C / just under Gas Mark 1 / 4 .
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 .
TOP TIP : Use the chickpeas in another recipe or freeze them for another time .
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