Vegan Meringue Nests with Chocolate Easter Eggs
These Vegan Meringue Nests with Chocolate Easter Eggs is made of simple ingredients, dairy-free and egg-free.
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
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !