Spring is in the air and it’s nearly Easter! Here’s my recipe for chocolate meringue nests - think pavlova but with chocolate!
You will need;
1x tin of chickpeas
100g white sugar
1tsp cream of tartar powder
Food colourings (I used Progel)
150g dark chocolate (I used Plamil )
100g vegan cream (I used Alpro )
Doisy & Dam Good Eggs
Baking Time Club sprinkles
Preheat your oven to 100c
Drain the chickpeas and whip the chickpea water (aquafaba) until light and fluffy in a mixer
While still whipping, slowly add the sugar a little at a time
Add the cream of tartar powder and whip until ‘stiff’
Separate the meringue into small bowls and carefully marble in the food colouring. Try not to knock too much air out of the meringue mixture
Pipe or spoon your nest shapes on a baking tray
Bake for around 1 hour and 20 minutes, until you can lightly touch the meringue and it doesn’t leave a mark
Leave to cool and set for around 10 minutes with the oven turned off and door open
Pop into an airtight box until needed
Make the chocolate ganache filling by gently melting the chocolate and cream together and stirring well
Just before serving, pipe or spoon the ganache into the middle of each meringue nest
Decorate with vegan mini eggs and sprinkles
Eat and enjoy!
Although meringues take agessss in the oven they’re super simple to make and you can fill them with all sorts of delicious fillings. Let me know if you give these a go!