Sweet and amazing and vegan
If you’re vegan, you’ll love this vegan meringue desert. Imagine that, meringues without egg white! If you’re not vegan, you’ll still find this fascinating. Let’s not lie here, making it with fresh eggs is better when it comes to flavor no matter what vegan recipes tell you out there. But I still find this recipe good, where egg whites are substituted with chickpea juice. The protein in this juice behaves almost like egg white and can be whipped. Don’t let the smell put you off. Once the meringues are baked, the flavor from the chickpeas will be so subtle you won’t really notice it and you can just nod when your vegans friend try to convince themselves they’re not missing out on anything. For all they know, it’s no different from the real deal.
Ingredients for the vegan meringue desert
- Fresh pineapple (canned works, but it’s often sweetened hence not as good of a contrast to the sweet meringue)
- 100 grams of chickpea juice (buy canned chickpeas, and drain them. Make a humus of the chickpeas, and save the juice for this)
- 100 grams nasty chickpeas sauce (little more than 2 large eggs)
- 60 grams of sugar
- 80 grams of powdered sugar
- Coconut milk in a can
- 1/2 tablespoon of lemon juice (well, a squeeze of lemon juice that is)
- 1 teaspoon of rum.
This is how you make the vegan meringue desert
- Put the can of coconut milk in the refrigerator for a couple of hours.
- Whisk the chickpea juice and lemon juice until it starts to foam a lot. About 2 minutes in an electric whisker.
- Add the sugar, and keep whipping it hard until you have a wonderful shiny white foam just like you’d expect when making meringues.
- Now fold in 60g of powdered sugar. Don’t whisk it, don’t mix it, fold it in. It will give a nice crunchy texture when baked.
- It will take between 45 minutes and 1,5 hours, depending on how big your meringues are and how hard or soft you want them. I like mine to be chewy on the inside, and crunchy on the outside so I keep down the time. My big ones in the video took about 1 hour to bake.
- Once baked, let them rest. They will get all crunchy or chewy or both.
- Take out the chilled coconut milk, open the can and slowly take out the fat that has gathered on top of the water. You can drink the water, it’s coconut water. Delicious.
- Let the chilled coconut fat reach room temperature or else it’ll be difficult to whip it into a nice creamy consistency.
- Anyway, add the remaining 20g of powdered sugar and whip the coconut.
- Now add a teaspoon of rum, it will make you think of pina colada when eating it.
- Peel the pineapple, and remove the stem in the middle. We don’t want to eat that part raw.
- It’s time to serve! A piece of meringue, the wonderful whipped coconut cream, slices pineapple, another meringue on top. Garnish it with some dried coconut if you want to. Then sprinkle the whole thing with powdered sugar for the looks of it.