Aqua faba is the water you’ll find in a can of chickpeas. It makes a good alternative to egg white in order to make vegan meringue.
Serves:
40
Difficulty:
Needs skill
Hands-On Time:
45 mins
Baking Time:
1 hr 30 mins – 2 hrs
- VG
- Ingredients
- Method
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Method
Step 1
Heat the oven to 80°C/180°F/Gas ¼ (don’t use the fan oven).
Step 2
Put the aqua faba and xanthan gum in the bowl of a stand mixer fitted with the whisk. Whisk the mixture on high speed until it forms stiff peaks.
Step 3
With the whisk still running, gradually add the caster sugar, one spoonful at a time, whisking until the mixture is thick and glossy. Add the lemon juice and cornflour and whisk again to combine.
Step 4
Divide the mixture equally between 2 bowls. Add the rose water and pink food colouring to one bowl. Stir to combine. Add green food colouring to the other bowl. Stir to combine.
Step 5
Spoon each coloured meringue into its own piping bag and snip the ends to make a 1cm hole in each bag.
Step 6
Pipe 20 meringue kisses of each colour onto the lined baking sheets, then sprinkle the pink meringues with rose petals and the green with pistachios.
Step 7
Bake for 1½–2 hours until firm. Remove from the oven and leave to cool, then serve immediately.
