A good recipe for aquafaba meringues should be a key element in everyone’s recipe bank in my opinion. I remember it took me a LONG while to get these just right, but hopefully this recipe for super simple vegan meringue nests will save you guys the trauma!
I love serving meringues for a quick and delicious spring/summer dessert! You can top them with a glorious array of fresh British berries and once made, they’re great for a speedy, fuss free pud! These meringues are of course vegan, which means they’re completely egg free! These are made using aquafaba, which in case you’re not familiar with, is in fact just the water from chickpeas! I love this, not only because it creates incredible meringues but also finds an excellent use for something that would otherwise be going to waste!
Another great thing about this recipe, is the versatility when it comes to serving options! As suggested here, you can keep things simple and top with some vegan whipped cream and berries. Or you could get creative with tropical flavours, add ice cream, or even crumble them up to make an eaton mess! I also love to use any leftover mixture to create mini meringues, which look so cute on top of cakes!
Aquafaba can also be used to make the BEST vegan Swiss meringue buttercream. Get the recipe here!
What will I need to make super simple vegan meringue nests?
- Aquafaba: You will need the water from a can of chickpeas.
- Cream of Tatar: this helps to stabilise your mixture and you will only need a small amount of this!
- Icing sugar: What gives your meringue it’s sweet flavour! I’m yet to experiment with a refined sugar free version.. but watch this space!
Why you should make these!
- They make great summer time desserts!
- Are completely vegan!
- Once made, are perfect for throwing together something super speedy and delicious!
- They only require a few simple ingredients!
- Are a great way to use up an otherwise wasted ingredient!
Super simple vegan meringue nests
- 1 can chickpea water
- 1 cup icing sugar
- 1/2 tsp cream of tatar
- pinch salt
- Preheat your oven to 110c and line a tray with parchment paper.
- In a bowl, beat your aqaufaba with an electric whisk until doubled in size and appears light and fluffy. This should take around 5 minutes.
- Add in the salt, cream of tatar and gradually pour in the sugar whilst continuing to whisk. Whisk on high for a futher 5-7 minutes until stiff, glosy peaks have formed.
- Carefully trasnfer your meringue into a piping bag and pipe into meringe nest shapes onto your sheet. you can use any leftovers to create little meringue kisses.
- Gently place these intothe oven to bake for 2 hours. Allow the meringues to cool in the oven for a further 1-2 hours without opening the door.
- Serve with vegan whipped cream and red berries!