You don’t need eggs to make delicious meringues – aquafaba does the job wonderfully. For a whimsical dinner party dessert, try making the dry meringue ahead of time (store in an airtight container) and adding toppings just before serving.
- ½ cup aquafaba
- ¾ cup caster sugar
- 3 tsp blue food dye
- Blueberries and coconut whipped cream, to serve
Here’s what you do.
- Preheat oven to 120 degrees Celsius. Line a baking tray with grease-proof paper.
- Whisk aquafaba for 15 minutes or until it forms soft peaks. We recommend using an electric mixer and a glass bowl. Note that it is extremely difficult to over-whisk aquafaba (unlike eggs, which are traditionally used in meringue). You’ll know it’s ready if it stays put when the bowl is inverted.
- Continue whisking as you gradually pour in sugar – be sure to add it slowly, ideally spoon by spoon. Mixture should end up thick, firm, glossy and sticky.
- Coat the inside of a ziplock bag with your colouring agent, then spoon in meringue mixture. Snip off one of the bottom corners to create a piping bag.
- Pipe mixture onto tray into rough ‘nest’ formations.
- Bake for 90 minutes, then turn off heat and keep in oven for an additional 15 minutes.
- To serve, spoon coconut whipped cream into nest and top with blueberries.