Description
Crisp on the outside and chewy on the inside, this egg-free Chocolate Vegan Meringue is light as air. These melted chocolate swirls are fun to make and even more rewarding to munch down on!
Ingredients
Units
- 1 tin Chickpeas
- 3/4 cup (156g) White sugar
- 1/2 tsp Vanilla extract
- 1/4 tsp Lemon juice
- 80g Vegan dark chocolate, melted
- small handful roasted flaked almonds (optional)
Instructions
- Preheat the oven to 100°C and line a large baking tray with baking paper.
- Drain the chickpeas, reserving ½ a cup of liquid from the tin. Pour the chickpea liquid into a bowl and add the lemon juice. Save the chickpeas for another use (like our smokey, saucy chickpeas or loaded vegan hummus plate).
- Beat the mixture using an electric mixer until stiff peaks form. This means the mixture can hold its shape, and when you remove the beater from the mixture an upright fluffy white peak should appear.
- Gradually add the sugar, 1 tablespoon at a time, over 16 minutes beating continuously at a medium-high speed. Add your last bit of sugar at the 16 minute mark. Beat the meringue for 4 more minutes so the sugar fully dissolves into the mixture, leaving you with a glossy, creamy meringue.
- Pinch some of the meringue mixture between your fingers. It should feel completely smooth with no grains of sugar. If not, keep beating.
- While the meringue mixes, pop the vegan dark chocolate on a double boiler and stir until melted and no chunks are visible.
- Add the vanilla extract to your beaten meringue and mix until incorporated.
- Fold the melted chocolate into the meringue mixture slowly, but not fully, to form chocolate swirls between the white meringue.
- Blob the meringue mixture using a large serving spoon onto a baking paper-lined baking sheet. Leave about 2-3 cm free between each meringue so they don’t stick together when they expand. Scatter over the flaked almonds if using.
- Bake in the pre-heated oven until meringues are firm and come away easily from the parchment paper, about 2 hours. Turn off the oven, and forget about them, until the oven cools completely (this slow cooling process prevents cracks!)
- Once completely cool, serve immediately and enjoy!If you loved this recipe be sure to try our Vegan Mini Pavlovas
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Baked Goods
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 10 - 12 Meringues
- Calories: 142.59kcal
- Sugar: 18.54g
- Sodium: 112.18mg
- Fat: 3.85g
- Carbohydrates: 25.22g
- Fiber: 2.4g
- Protein: 2.46g