Lemony chickpea water meringues mini kisses
Makes 30 mini kisses
- 100 ml "aquafaba" chickpea water at room temperature
- ¼ tsp cream of tartar
- 200 g caster sugar
- 1 tsp vanilla extract
- 250 ml vegan lemon curd see recipe below
- 100 g caster sugar
- 1 tbsp cornflour
- 120 g non-dairy milk such as soy, oat or almond milk
- 60 ml fresh lemon juice about 2 lemons
- 2 tsp lemon zest
- A pinch turmeric
- Preheat the oven to 100˚C and line a large baking tray with parchment paper.
- Place the aquafaba, cream of tartar into a clean mixing bowl of a kitchen mixer and beat on full speed for 2 minutes until light and foamy.
- Turn the speed of the mixer down and slowly add the caster sugar in 3-4 stages.
- Turn the mixer back on full speed and whisk until glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl. Add then, the vanilla extract to flavour the meringue.
- Using a piping bag, pipe walnut size mini meringues onto a prepared baking tray. Place in a preheated oven and bake for 60-80 minutes until the meringues are firm to touch but still soft on the centre. I normally leave mine to cool in the oven with the door ajar.
- Stick the meringues together with the lemon curd and strawberries (if using) and serve immediately.
- In a small pot, whisk together the sugar and cornflour. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Place over medium heat, whisking frequently for about 5 minutes or until the curd thickens. You may need to whisk vigorously as it thickens to ensure a smooth curd.
- Remove from heat and pour into a container to cool. Enjoy warm or store in the fridge for up to 2 weeks. It will thicken more as it cools.