These Aquafaba Meringue Nests are made with coconut whipped cream, melted chocolate and fresh berries for a delicious vegan treat.
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- liquid from 1 can of chickpeas
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar
- 1 can full fat coconut, solids only
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- chocolate, melted
- fresh berries
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Place the bean liquid in a stand-up mixer with the whisk attachment. Add cream of tartar and vanilla extract. Whip on high for 5-6 minutes until the aquafaba has formed medium-stiff peaks. During that time, slowly add sugar, about 1/4 cup at a time.
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Pipe the meringue nests about 2 inches in diameter on a parchment-lined baking sheet. With a spoon, create a well in the middle. Bake at 200F for 2 hours, until firm.
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To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
- Once meringues have baked, top with about 1 tablespoon of coconut whipped cream each and 3-4 berries. Drizzle melted chocolate.
- Serve immediately.