Vegan aquafaba meringue with rosewater, pistachio and raspberry
Delicious vegan meringues made with aquafaba - the liquid from a tin of chickpeas. Delicately flavoured with rosewater, these aquafaba meringues are served with raspberries and pistachios for vegan dessert perfection.
Servings 12
Ingredients
- 120 ml aquafaba water from an unsalted tin of chickpeas
- 225 g caster sugar
- 1.5 teaspoon white wine vinegar
- 1-2 tablespoon rose water depending on how much you like the flavour
To serve
- Coconut yoghurt
- Chopped pistachios
- Fresh raspberries
Instructions
- Preheat the oven to 130°C (fan)/150°C/gas mark 2.
- Cover a baking tray with non-stick baking paper. If you wish you can draw circles with pencil where your meringues are going to go or you can freestyle.
- Place the aquafaba into a large bowl. If you have a stand mixer put it directly into its bowl. Whisk on a high speed for 10 minutes until it’s turning stiff. It should look just like whipped egg whites.
- Add the sugar 1 tbsp at a time while you continue to whisk for five more minutes.
- Add the white wine vinegar and rose water and whisk in.
- Spoon the aquafaba mixture on to your prepared baking tray and reduce the heat to 120°C(fan)/140°C/gas mark 1.
- Bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes until firm on top.
- Turn the oven off and leave your meringues in the oven until they’re completely cool. Don’t be tempted to skip this stage!
To serve
- When you are ready to serve place in a bowl or plate with coconut yoghurt and fresh raspberries and sprinkle chopped pistachios over the top.
Notes
NB: I have not included nutritional information for this recipe because I couldn't find a reliable source for aquafaba.