These Vegan Meringue Nests with Chocolate Easter Eggs is made of simple ingredients, dairy-free and egg-free.
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HOW TO MAKE VEGAN MERINGUE:
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 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).
HOW TO MAKE 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.
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 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!
Other recipes to try:
Vegan Meringue Nests with Chocolate Easter Eggs
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
PIN FOR LATER!
