Aquafaba meringue nests, perfect for filling with vegan cream and fresh berries. These nests can also be crushed to make Eton Mess!
Many of you will already have heard about this, but for those that haven't... I recently discovered that you can actually make vegan meringue from chickpea brine (the water from a can of chickpeas or other legume) and sugar!!
I know, right??
After hearing about other's experiments with this discovery online, I had to try making one of my favourite desserts ASAP - Meringue nests with strawberries and cream. I am so happy and amazed with the results!
They're crunchy, chewy, sweet and delicious. Just like egg meringues but better for the environment!
Making these meringues are really no different than if you were to use eggs. The process is the same.
Simply whisk the chickpea water, slowly add sugar until it reaches the "stiff peaks" stage, pipe into nests, bake on a low heat for a couple of hours and cool.
You may be wondering... "Doesn't it taste like chickpea water?" and the answer is it just tastes like sugar, in the same way egg meringues just taste like sugar. It's all about the texture.
I can't wait to try making Pavolvas, Eton mess (which is pretty close to what I've made here), angel food cake, macarons and more, now I've discovered this idea.
Never throwing away that canned legume water again...
You could get away with this being an Easter-themed dessert because of the whole nest aspect. But really, it's good any time of year. Any time of day. Every day.
These meringues are:
- Vegan
- Eggless
- Dairy-free
- Gluten-free & grain-free
- Soy-free
More Aquafaba recipes
📖 Recipe
Vegan Meringue Nests
Egg-less meringue nests served with strawberries and coconut cream
Ingredients
- 400 g can of chickpeas - just the liquid from the tin, or other canned legume*
- ½ tsp cream of tartar
- 125 g icing sugar
- ½ tsp vanilla extract, (optional)
To serve
- Fresh strawberries
- Chilled full-fat coconut milk
- Maple syrup or agave nectar
Instructions
- Preheat the oven to 110c / fan 90c / 230f 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, if using.
- 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.
- To serve, add a meringue nest to a bowl and whip some chilled coconut milk with some agave nectar (to taste) to create a thick double cream consistency. Pour onto the meringue nest and serve with chopped strawberries on top. Enjoy!
- These meringues should keep for a couple of weeks in an air-tight container (I will report back if not). They can also be frozen.
Notes
*Make sure it's not the "salted water" variety - otherwise you'll end up with salty meringues!
Jeni says
This is so great! Spurring new ideas... and your pictures look lovely!
Aimee says
Thank you Jeni!
Rachel L says
I've been searching high and low for a vegan pavlova and am mind-blown by this genius recipe! Will definitely need to give this one a try.
Aimee says
Thanks Rachel! It's so magic... I've tried this a few times since posting and it's always a success :-)
Kelly - Life Made Sweeter says
These meringue nests are beautiful, Aimee! Love the idea of using the chickpea brine, I had no idea! So amazing!
Aimee says
I'm still working on making macarons with the chickpea brine... wishing they'll eventually turn out half as beautiful as yours always seem too!
Janet says
Hi Aimée. I love this idea and can hardly wait to try it. But I usually buy chickpeas packed in water as opposed to brine because I think the brine is too salty. Could I make meringue out of the liquid from water packed chickpeas or will it only work with the brine?
Aimee says
Hi Janet, yes that's what I use. I think that's all the brine is... just water and a bit of salt. The tins I use just say "in water" and it works perfectly. Let me know how you get on! Good luck :-)
Besma says
Hi Aimee,
Wow these look so good! I'm honestly surprised at how well they've turned out considering there's no egg in them. Definitely saving this recipe to give it a shot next time I'm baking a naughty treat!
Besma (Curiously Conscious)
Sarah Bienaimé says
Hi there, writing from France. I am my own chickpea experiment here. But then I have tried with fresh-cook chickpeas, saving the water I boiled them in, refreshing it. I does not work so well. It does not get so firm. Have you ever tried this way, I mean with "not-canned" chickpeas?? Thanks!
Aimee says
I've not tried it myself but have a look on the facebook page I link to in the first paragraph of my post -they're posting lot's of tips and I'm sure they cover it there. Please let me know if you have luck with it, it would be great to know for future! Good luck with your experiments :-)
Aimee says
Thank you Besma, they're a must- try!