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Vegan Meringues (and a delicious dish with them!)

These vegan meringues are mildly sweet and the perfect melt-in-your-mouth treat! They are very little work to make, but they do take a while to bake-- make sure to plan ahead!


For meringues:

Aquafaba (liquid from garbanzo beans) from one can

1 heaping cup of powdered sugar

1 teaspoon of cream of tartar

For the cup:

1 cup of coconut yogurt*

1 cup of strawberries, diced into small pieces

Mint and lemon zest, for topping

First, preheat the oven to 212 degrees F. In a large bowl, use a hand mixer to whip the aquafaba for five minutes. Add the sugar in about a 1/4 cup at a time, mixing throughout. Sprinkle the cream of tartar over the top. Mix in on high until stiff peaks are formed. At this point, if you would like, mix in beet powder for color or extracts for flavor.

Pour the aquafaba mixture in a piping bag. Line a large baking pan with a silicone mat. Make large dollops the size you want your meringues (I made them with about 1 tablespoon)-- make sure to leave a bit of space between them, for the will flatten out a little bit.

Pop your pan in the oven, and bake for about 80 minutes, or until the outside of each meringue is hard. Let cool completely before serving, for they will harden as they cool. If you would like, drizzle melted chocolate over the top of the meringues at this point.

To assemble the cup, layer the sweetened yogurt, strawberries, and crushed meringues. I did one layer of each, but if you have a taller serving dish, I would recommend doing more, thinner layers. Top with more meringues, lemon zest, and mint leaves. Enjoy!

*If the yogurt is unsweetened, sweeten it with 1 tablespoon of maple syrup


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