The Sydney Morning Herald logo
Advertisement
Good Food logo

Vegan chocolate ripple aquafaba meringues

Katrina Meynink
Katrina Meynink

Advertisement
Choc-dipped chocolate ripple meringues.
Choc-dipped chocolate ripple meringues.Katrina Meynink

These egg-free meringues are wondrous. The snowy domes are shatteringly crisp on the outside and chewy on the inside – the way all good meringues should be.

Advertisement

Ingredients

  • 160ml aquafaba (drained from 1 tin of chickpeas)

  • 1 cup castor sugar

  • 1 tsp vanilla bean paste

  • 100g vegan chocolate, melted and cooled

  • additional chocolate to drizzle

Method

  1. 1. Preheat the oven to 120C. Line a large flat baking tray with baking paper and set aside.

    2. Using an electric mixer, whisk the canned chickpea liquid for 15 minutes or until soft to medium peaks form. Whisking constantly, gradually add the sugar, a spoonful at a time, and whisk until the mixture is thick and firm. Once stiff peaks form, add the vanilla and briefly continue mixing. Gently stir through the melted chocolate so it swirls through the meringue and creates a ripple.

    3. Drop large spoonfuls (about two tablespoons of mixture) onto the prepared tray, 5cm apart. Bake in the oven for 1¾ hours or until meringues are firm to the touch. Turn off the oven, leave the door slightly ajar and leave the meringues inside until they are completely cool (about one hour).

    4. Meringues (without additional chocolate drizzle) will keep in an airtight container for 3 days. Drizzle with additional melted chocolate (if using) just before serving.

    More aquafaba recipes

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Katrina Meynink