Aquafaba Meringue with Vanilla Pudding

frozen + pudding

Many of you will already have heard about this, but for those that haven’t… I recently discovered that you can actually make meringue from chickpea brine (the water from a can of chickpeas or other legume) and sugar! The brine water is called aquafaba. It doesn't have any funky taste it is just like your ordinary meringue. I've used it with Vanilla Pudding and Coconut yoghurt. Feel free to change any toppings to your liking. Aquafaba Meringue with Vanilla Pudding is crunchy, chewy, sweet and delicious.

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • veg -vegan
  • meringue
  • 400 g can of chickpeas - just the liquid from the tin
  • 1/2 tsp cream of tartar
  • 125 g icing sugar
  • 1/2 tsp vanilla extract
  • vanilla pudding
  • 3 Tbsp cornstarch
  • 1 1/2 cup/360 ml plant-based milk
  • 1/2 tsp trurmeric powder
  • 4 Tbsp sugar
  • 1/2 tsp vanilla extract
  • serve
  • 2 Tbsp coconut yoghurt
  • chopped berries

Preheat the oven to 110°C and line a baking tray with greaseproof paper. Add the water drained from the can of chickpeas into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it’s more than doubled in size, white and foamy.

Add the cream of tartar and whisk again for another minute. Slowly and gently start adding in the sugar, whisking until the mixture forms stiff, glossy peaks. Stir in some vanilla.

Transfer the meringue mixture into a icing bag with a large star-shaped nozzle and pipe into nests or cup shapes. Alternatively, just use a spoon to create mounds and use the back of the spoon to hollow out the centre.

Bake for 2 hours. Do NOT open the oven! After 2 hours, turn the oven off and leave them to cool in the oven for at least another hour.

Meanwhile make the Vanilla pudding. In a large saucepan, mix the sugar, cornstarch, and turmeric. Gradually blend in the plant-based milk, stirring constantly to avoid lumps. Cook the mixture over low heat, stirring constantly until thickened.Cook for an additional 2 to 3 minutes, stirring occasionally. Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.

To serve, add a meringue nest to a bowl pour vanilla pudding onto the meringue nest and coconut yoghurt, serve with chopped berries on top. Enjoy!

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