Egg-Free Meringues

Recipe of the Month

Magic Egg-Free Aquafaba Meringues
For the Meringue:
1 can chickpea water
1/2 tsp cream tartar
1/2 cup caster sugar

For the Cream:
1 cup chilled coconut cream
1/4 cup icing sugar
1 tsp vanilla essence

To Serve:
Strawberries
Rasberries
Passionfruit

Method:
1. Put the chickpea water and cream of tartar in a stand mixer and spin them until the cream begins to thicken
2. Add the caster sugar into the bowl and mix until the cream is thick like whipped cream
3. Spoon four individually sized parts of the mixture on to a baking tray lined with parchment paper and bake them for 2 hours 20 minutes at 215℉
4. Take the meringues out of the oven and let them cool down to room temperature
5. Put the coconut cream ingredients in the mixer and whip them up into a thick cream
6. Spread the coconut cream over the top of the meringues, decorate with fruit and serve immediately

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