Truly Delicious Vegan Meringue Kisses with Strawberries & Cream

Spring has sprung, and that means that delicious fresh fruit is beginning to bloom. The months ahead are primed to deliver some of the most delectable natural flavours, straight from the farm onto your plate. Since we love finding new ways to balance phenomenal taste and healthy eating here at Silvana’s Nature, we thought we’d share one of our favourite spring-time recipes for you to enjoy!

These meringues are totally vegan-friendly because we’ve made them using aquafaba – a delicious and effective egg replacement. Plus, they’re also dairy-free, gluten-free, and include absolutely no refined sugar. Here’s how you can make your very own batch of healthy treats sure to please any crowd!

What you’ll need

The great thing about these healthy treats is that they’re quick and easy to make. Prep time is only around 15 minutes, and while they’re baking you can go for a walk with your friends, see what’s happening on Netflix, or just relax in the great outdoors.

Preparation Time: 15 mins prep, 2:30 hours baking
Vegan: Gluten-free, dairy-free, and free from refined sugar

Ingredients:

  • 400g of chickpeas (you’ll just need the water from the can)
  • ½ tsp cream of tartar
  • 130g unrefined caster sugar or coconut sugar
  • ½ tsp of vanilla extract

To serve:

  • A handful of delicious British strawberries
  • Agave nectar
  • Full-fat coconut milk

How to bake your vegan meringue kisses

Don’t worry, you won’t need to take too much time out of your busy schedule to craft these incredible treats. Start by preheating your oven to 100 degrees Celsius and prepare a baking tray with some parchment paper – you don’t want those meringues to stick.

Carefully make a hole in the lid of your can of chickpeas, and pour the water into a bowl, whisking with an electric mixer for about 3 minutes. You can get the kids involved for this part if they’re old enough to handle the whisk, and you’re not afraid of a little mess. Eventually, the water should become white and foamy.

Add your cream of tartar and start whisking for another minute, adding in your sugar as you go. If you’re not sure whether your mix is ready, rub a small amount between your fingers to see if you can still feel the gritty sugar. Sometimes, you’ve got to get dirty with your baking. If your mix isn’t totally ready yet, keep whisking at full speed until the sugar is completely dissolved, then add your vanilla essence and whisk a little more.

Scoop your meringue mixture out of the bowl and into a piping bag with a star-shaped nozzle at the end to create your gorgeous meringue kisses. If you’re not worried about shape, you can just use a spoon to place a few dollops on your baking trays.

Bake for a total of two and a half hours or until your meringue bases can lift away from the baking paper clean. When they’re done, turn your oven off and leave them to cool for an hour or so while you enjoy a warm spring day.

Bon appetit!

To serve your meringue kisses, place them in a bowl with some whipped up coconut milk and agave nectar to taste, so you get a double-cream consistency. You can also add your delicious strawberries for that perfect spring flavour.

Dig in!

(These vegan meringues should last for a couple of weeks in an air-tight container if you can avoid eating them all at once!)

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