These vegan meringues are so superdelish they'll knock your socks off. Made with the notoriously temperamental aquafaba (otherwise known as chickpea water) and topped off with our  Maca, Vanilla & Cacao nibs 74% dark choc to create the beaut, chocolatey swirl!

This weeks star baker is one of our lovely new team members Scarlett AKA @scar_bristow (yes, in order to get a job here you have to be a badass baker 🤣).

We aren't going to lie, these were not a walk in the park...and ok if your first attempt is a gooey mess. We promise, with a little patience  you can be an aquafaba legend too. Here's how...

Vegan Chocolate Meringue

Serves: 8 

Time to make: 20 minutes

Time to bake: 2-3 hours 

 

INGREDIENTS

Aquafaba (liquid from a 450ml can of chickpeas)

170g caster sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla essence 

A sprinkle of salt

160g dairy free D&D choc

 

METHOD

Preheat the oven to 100 degrees. Line two baking trays with parchment paper and draw 8 x 10cm circles on the paper, far enough away so that the meringues won't bake into each other.

Next, drain the can/cans chickpeas and capture the liquid in a mixing bowl (who knew this liquid could be so useful?!). Don't throw the chickpeas away, they can be put in a nice salad later on. 

Using an electric whisk, beat the aquafaba (liquid) at high speed for 5 minutes until white and frothy. After this, add a tablespoon of caster sugar every minute and keep beating the mix on high. Once all the sugar is gone, add the cream of tartar and vanilla essence, and keep beating until the mix remains in stiff peaks when you raise the whisk, like teeny tiny snowy mountains.

Now for the fun bit. Put the D&D choc into a large sandwich bag, seal it, and whack it with a rolling pin. Believe me, it's great for stress relief. Next, put the choc into a microwavable container and pop it in the microwave on low for 30 second intervals, stirring it each time to make sure it doesn't burn. When melted you're good to go.

Dollop the meringue mix into the circles on the baking tray, and spread them out until the mix covers the designated circle. Using a teaspoon, create a small groove on the top of each meringue, and one at a time, scoop a bit of the melted choc into the grooves.

It's time to get arty! Grab a butter knife and swirl the melted chocolate through the meringue dollop until it's aesthetic AF. Sprinkle with sea salt if you want to mix it up a bit.

Congrats! You're done with the prep...

Pop the trays in the oven for 2-3 hours, or until the meringues are stiff, switching the trays from one shelf to the other after they've done half of their oven time.

When the timer goes off, open the oven drawer slightly, turn the oven off, and leave those badboys to cool for another hour.

And finally........ INDULGE!

 

Want to make these beauties? Here's how to get your hands on our chocolate ...