Raw Caster Sugar
Delicately flavoured with a...
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Desserts
Vegan Meringues
4 hours
1 hours
30 mins
Easy
8
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- Ingredients
- Method
Ingredients
- 400g can salt-free chickpeas
- Chelsea Raw Caster Sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Cashew berry cream
- 1 cup cashews, soaked for 4-6 hours
- 400g can coconut cream, chilled for at least 3 hours
- 2 tablespoons Chelsea Maple Flavoured Syrup
- 2 tablespoons virgin coconut oil
- Pinch of sea salt
- 4 teaspoons freeze-dried strawberry or raspberry powder
Chelsea Products in Recipe
Maple Flavoured Syrup
Chelsea Maple Flavoured...
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Method
Preheat the oven to 100°C (80°C fan forced). Line 2 baking trays with baking paper. Drain the chickpeas into a mixing bowl. Weigh the chickpea liquid (aquafaba) and measure out the same amount of Chelsea Raw Caster Sugar. Whisk the aquafaba until stiff peaks form.
Add 1 tablespoon of Chelsea Raw Caster Sugar at a time to the aquafaba, whisking well after each addition. Continue until you've used up all the sugar, the mixture is glossy, and the sugar has dissolved. Fold in the vinegar and vanilla.
Place the meringue into a piping bag fitted with a 1cm nozzle. Pipe 2cm rounds onto the trays, leaving a 2cm space between each meringue to allow for spreading. Bake for 1½ hours or until firm, then turn off the oven and leave the meringues to cool and dry in the oven.
Meanwhile, to make the cashew berry cream, rinse and drain the cashews, then place in a blender. Open the can of coconut cream and scoop the thick creamed coconut from the top into the blender. Add the remaining ingredients and blend for 2-3 minutes, or until smooth. If the mixture is very thick, mix in a little of the coconut cream (that is remaining in the can), until a smooth, thick cream is achieved.
Once completely cool, spread the base of one meringue with some of the cashew berry cream and then sandwich with another meringue. Repeat with all the meringues. Serve.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Maple Flavoured Syrup
Chelsea Maple Flavoured...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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