Aquafaba Meringue Nests

Aquafaba Meringue Nests

These egg free meringues are perfect for those who cannot tolerate eggs or chose a vegan lifestyle. The brine from a can of chickpeas whips up to the perfect consistency in the Tefal Cuisine Companion for piping these nests which can be filled with coconut cream or an egg free lemon curd instead of the dairy cream I have used. The most important step is to chill your tin of chickpeas in the fridge overnight. 

Note: Vinegar wash your Tefal Cuisine Companion bowl by adding a small amount of vinegar and wiping around bowl with paper towelling. Dry thoroughly with more paper towelling. 

150 mls brine from a can of chickpeas chilled (place tin in refrigerator overnight)

1 teaspoon cream of tartar

1 teaspoon vanilla extract

160 gms caster sugar 

Insert Whisk. Stopper out. 

Add brine, cream of tarter and vanilla extract

Start Sp8:40deg:5mins. After 2 minutes start adding sugar by the tablespoon through hole in lid making sure all the sugar has been added before the final minute. 

Pipe nests onto lightly oiled baking paper covered baking tray. 

Bake 110 deg for 1 hour 30 minutes or until shells are not tacky to the touch. Turn off oven and leave meringue nests in oven with door closed for 1 hour. Cool on wire rack.