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Plant-based Recipes

healthy recipes and pastry made of whole ingredients

You are here: Home / Chocolate / VEGAN MERINGUE NESTS WITH CHOCOLATE EASTER EGGS

VEGAN MERINGUE NESTS WITH CHOCOLATE EASTER EGGS

March 31, 2021 by Plant-basedrcp Leave a Comment

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These Vegan Meringue Nests with Chocolate Easter Eggs is made of simple ingredients, dairy-free and egg-free.

vegan meringue nest


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HOW TO MAKE VEGAN MERINGUE:

vegan meringue nests

1.Place aquafaba and cream of tartar in the bowl of a standing mixer.

2. Beat the mixture on a low speed and gradually increase to a high speed (beat for 1 minute).

3. Reduce the speed to low and begin adding sugar (1 tbsp at a time), beat for 1 minute after each tablespoon of sugar.

4. After all the sugar has been added, beat for additional 10 minutes on a high speed.

5. Reduce the speed to a medium and ddd sifted cocoa powder.

6. Beast another 3 minutes. The meringue would be glossy and stiff ( if not, keep beating).

vegan meringue nests

VEGAN MERINGUE TIPS: 

  • Use liquid from canned beans.
  • Aquafaba works best when cold.
  • Use cream of tartar instead of lemon juice.
  • Use superfine or powdered sugar.
  • Use a clean bowl (free of oil or fat).

vegan meringue nests

HOW TO MAKE VEGAN PASTRY CREAM:

  1. Soak cashews for at least 4 hours.
  2. Drain the nuts. Add the cashews to a high-speed blender with coconut milk, oil, sugar, guar gum, and salt.
  3. Start to blend on a low, increasing gradually speed to a high. 
  4. Blend for 2 minutes. Mixture will become smooth and hot.
  5. Next, add agar-agar powder. Blend for 2 minutes. 
  6. Add yellow food coloring and blend for 1 minute.
  7. Pour the cream into a container. Leave in the refrigerator overnight.

VEGAN PASTRY CREAM TIPS:

  • Soak your cashews at least 4 hours or overnight.
  • Drain well the cashews.
  • Immediately pour the cream into a container (while its still hot and easy to manage).
  • Chill the cream overnight.

vegan meringue nests

VEGAN MERINGUE NESTS TIPS:

  • Assemble nests right before serving, otherwise pastry cream will make meringue soggy.
  • Store ready meringues (without the cream) in a airtight container at room temperature.

Can you refrigerate meringue?

No, it will become soggy very easy. 

Can you over beat aquafaba meringue?

No, you cannot over beat aquafaba meringue and you can re-beaten it.

I hope you will love these Vegan Meringue Nests with Chocolate Easter Eggs because it’s:

Easy to make

Dairy-free

and absolutely delicious!

vegan easter eggs

Other recipes to try:

Vegan Spring Bunny Cake

Vegan Carrot Cake Muffins

Mango Smoothie Bowl

 

vegan meringue nest

Vegan Meringue Nests with Chocolate Easter Eggs

Plant-basedRecipes
These Vegan Meringue Nests with Chocolate Easter Eggs is made of simple ingredients, dairy-free and egg-free.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine French
Servings 4
Calories 462 kcal

Ingredients
  

Vegan Meringue

  • 1/2 cup aquafaba
  • 1/2 tsp cream of tartar
  • 4 ounces superfine sugar
  • 1 tsp cacao powder

Vegan Pastry Cream

  • 1 cup raw cashews
  • 1 cup canned coconut milk
  • 3 tbsp cane sugar
  • 1/4 tsp agar-agar powder
  • 1/4 tsp guar gum powder
  • yellow food coloring
  • sea salt

Instructions
 

Vegan Meringue

  • Place aquafaba and cream of tartar in the bowl of a standing mixer.
  • Beat the mixture on a low speed and gradually increase to a high speed (beat for 1 minute).
  • Reduce the speed to low and begin adding sugar (1 tbsp at a time), beat for 1 minute after each tablespoon of sugar.
  • After all the sugar has been added, beat for additional 10 minutes on a high speed.
  • Reduce the speed to a medium and ddd sifted cocoa powder.
  • Beast another 3 minutes. The meringue would be glossy and stiff ( if not, keep beating).
  • Preheat the oven 225F.
  • Scoop the meringue into a pastry bag. Pipe nests into a baking tray (lined with parchment paper).
  • Bake 1 hour- 1.5 hour.

Vegan Pastry Cream

  • Soak cashews for at least 4 hours.Drain the nuts. Add the cashews to a high-speed blender with coconut milk, oil, sugar, guar gum, and salt.
  • Start to blend on a low, increasing gradually speed to a high. Blend for 2 minutes. Mixture will become smooth and hot.
  • Next, add agar-agar powder. Blend for 2 minutes. Add yellow food coloring and blend for 1 minute.
  • Pour the cream into a container. Leave in the refrigerator overnight.

Nutrition

Calories: 462kcalCarbohydrates: 51gProtein: 7gFat: 28gSaturated Fat: 15gSodium: 13mgPotassium: 437mgFiber: 2gSugar: 41gVitamin C: 2mgCalcium: 22mgIron: 3mg
Keyword vegan meringue, vegan meringue nests
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !

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Filed Under: Chocolate, Desserts Tagged With: dessert, holiday menu

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