Eton mess trifle
Layer a quintessentially British pudding with sherry-steeped strawberries, meringue and cream then top with flaked almonds
Vegan meringues
Makes 10-12
Easy
Prep:
Cook:
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
Skip to ingredients
- 400g can chickpeas
- 100g golden caster sugar
- soya creamand fruit, to serve (optional)
Nutrition: Per serving (12)
- kcal39
- fat0g
- saturates0g
- carbs10g
- sugars8g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
step 2
Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.
step 3
Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
