Mini Vegan Merengues
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Serves: 30
Prep: 20 minutes
Cook: 2 and a half hours.
Ingredients
150 g aquafaba (water from tinned chickpeas, drained) (¾ cup )
0.25 tablespoon xanthum gum (¼ tsp)
1 teaspoon white vinegar
190 g Natvia, blitzed in a food processor until fine (1 cup )
Method
- Preheat the oven to 90C
- Place the aquafaba in the bowl of a stand mixer and whip for about 5-8 minutes. Continue to whip, adding the xanthum gum and vinegar. Whip for a further 5 minutes or so, until stiff peaks form.
- Fold in the Natvia until combined.
- Place into a piping bag and pipe small rounds in any shape you choose onto 2 x baking paper lined trays. Add a little food dye drizzled into the piping bag if you want to add colour.
- Bake on the bottom shelves for 2 ½ hours. Turn off the heat and leave in the oven with the door closed, overnight.
- Serve with fresh berries and cream.
