Rainbow meringue

Rainbow meringue

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

Meringue with no eggs? The transformation of chickpea water (aquafaba) to fluffy meringue is genius. I've discovered caster sugar works best for this recipe — one of the only times I use refined sugar.

Ingredients

Quantity Ingredient

Meringue

Quantity Ingredient
400 g tin salt-free chickpeas, chilled, strain and set aside 145 ml of the chickpea liquid (aquafaba)
1/2 teaspoon cream of tartar
145g caster sugar
1/2 teaspoon vanilla extract
vegan yellow food colouring
vegan pink food colouring
vegan blue food colouring

Optional garnishes

Quantity Ingredient
coconut yoghurt, to serve
fresh mixed berries, to serve
chopped hazelnuts, (optional for nut free)

Method

  1. Preheat the oven to 100°C (80°C fan forced). Prepare a large clean glass or metal mixing bowl that is completely clean and free of grease.
  2. Using an electric mixer, whisk the chickpea aquafaba and cream of tartar on medium speed until stiff peaks form. Continue mixing, adding the sugar one tablespoon at a time until all incorporated. Whisk for a further minute, add the vanilla and whisk briefly again.
  3. Working quickly, divide the mixture into three separate clean bowls. To make three meringue colours, add a drop of food colouring to each bowl and gently fold through to make yellow, pink and blue meringue.
  4. Prepare a piping bag with a large star-shaped nozzle. Spoon a dollop of yellow meringue into the piping bag, top with pink meringue and then blue. Repeat until all the meringue is used. Be gentle with the mixture so it doesn’t deflate.
  5. Line a large baking tray with baking paper. Pipe small circles onto the baking paper. Be sure to only create one even layer so it bakes evenly.
  6. Bake for 3.5 hours or until the meringues feel firm on the outside. Do not open the door to tap the meringues until at least 2 hours have passed.
  7. Leave the cooked meringues in the oven to cool for 1.5–2 hours, which will allow the meringues to firm up inside. Do not open the oven door.
  8. Once cool, remove the meringues from the oven and slide onto a serving platter. Serve with the mixed berries and yoghurt and nuts. Enjoy!
  9. You can store the meringues in an airtight container in the fridge until ready to use.

Note

  • You can substitute 145 g of rapadura sugar mixed with 1 teaspoon arrowroot starch for the caster sugar. It will still work; however, it will produce a flatter meringue and a less airy texture.
Tags:
wholefood
allergy-friendly
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