Vegan Meringue Nests (Gluten-Free Vegan Summer Dessert)
Make elegant Vegan Meringue Nests (Gluten-Free Vegan Summer Dessert) using aquafaba for a light, crispy texture. These dairy-free, gluten-free meringues are perfect for summer desserts topped with fresh fruit and coconut cream.
Ingredients
- ½ cup aquafaba liquid from canned chickpeas
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Optional toppings:
- Fresh berries strawberries, raspberries, blueberries
- Coconut whipped cream
- Mint leaves
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Pour aquafaba into a clean mixing bowl and beat until foamy.
- Add cream of tartar and continue whipping.
- Gradually add sugar, one tablespoon at a time, while mixing.
- Beat until stiff, glossy peaks form.
- Mix in vanilla extract.
- Spoon or pipe meringue onto the baking sheet and shape into nests.
- Bake for 90 minutes.
- Turn off the oven and let meringues cool inside for 1 hour.
- Fill with coconut cream and fresh fruit before serving.
Notes
- Ensure all bowls and tools are grease-free.
- Add sugar gradually for stable peaks.
- Avoid opening the oven while baking.
- Store in a dry place to prevent stickiness.