Strawberries and meringues -a great combination.
Ingredients
Here we make them totally plant-based using aquafaba (the liquid that comes in a chickpea tin) its protein-rich and so takes the place of the egg. I love the idea that something that normally gets chucked can be made into something else.
Equipment
- Electric whisk
- Baking paper
- tin opener
Ingredients
- Strawberries
- 1/2 cup (aquafaba)
- 1/2 cup sugar
- 2 tb cornflour
- 1 tb white wine vinegar
- Tinned coconut ( with a high coconut percentage, Thai gold is my fav or the new tins that are particularly for this purpose) leave in fridge overnight
- Maple syrup
- Basil
Method
- Preheat oven to 110c
- Using an electric whisk beat your aquafaba until it starts to go white and reaches peaks, this will take longer than you think, add the sugar gradually.
- Make sure the sugar is fully incorporated than once stiff peaks have been formed add the cornflour. The bowl should be able to be held upside down without any movement.
- Spoon onto parchment paper, you can make uneven ones using a spatula or could make perfect circles using a piping bag.
- Bake in the oven for 1 hour and 40 minutes.
- Next, open your can of coconut milk the creamy solids should be separated from the liquid. carefully spoon the solids into a bowl if it feels too thick you can add some of the liquid otherwise reserve for another use.
- Add the maple to the bowl and continue whisking till desired consistency.
- Quarter strawberries and place into a bowl with some thinly sliced basil, either mash everything up and layer into a glass bowl Eton mess style or layer the meringue then coconut whip then strawberries.
