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Vegan meringues with berry sorbet and plums

Name: Vegan meringues with berry sorbet and plums
Yield: 4 - 6
Ingredients: 90ml chickpea brine (aquafaba); ¼ tsp cream of tartar; 100g castor sugar/golden castor sugar (find at faithful-to-nature.co.za); ½ tsp vanilla extract; Orley Whip Dessert Topping, whipped to soft peaks; 150g pomegranate rubies; 2 plums, cut in halves/quarters and stones removed; handful pistachios, lightly toasted and roughly chopped; store-bought berry sorbet, to serve

February 8, 2024

What screams summer more than stone fruit, sorbet, and a load of sweetness!

These vegan meringues with berry sorbet and plums is perfect as a delicious dessert to end off a hot summer’s day. Chickpea water is the key to these vegan meringues – you can’t taste the chickpeas, honest!

Make these vegan meringues with berry sorbet and plums:

Print Recipe

Vegan meringues with berry sorbet and plums

Serves: 4 - 6

Total Time: 2 hrs 30 mins

Ingredients

90ml chickpea brine (aquafaba)
¼ tsp cream of tartar
100g castor sugar/golden castor sugar (find at faithful-to-nature.co.za)
½ tsp vanilla extract
Orley Whip Dessert Topping, whipped to soft peaks
150g pomegranate rubies
2 plums, cut in halves/quarters and stones removed
handful pistachios, lightly toasted and roughly chopped
store-bought berry sorbet, to serve

Instructions

Preheat the oven to 120°C. Line a baking sheet with baking paper. Set aside until needed.

Place the chickpea brine in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and beat on medium speed for about 3 minutes. Increase the speed and beat on high until stiff peaks form, 5 – 10 minutes.

Add the castor sugar 1 tablespoonful at a time, beating well between each addition. Fold in the vanilla extract.

Spoon dollops of the mixture onto the prepared baking sheet, then bake in the preheated oven until crisp, about 45 minutes. Switch the oven off and allow the meringue to dry out in the oven, with the oven door closed, about 1 hour.

Serve the vegan meringues topped with the Orley Whip Dessert Topping, pomegranate rubies, plums, pistachios and scoops of the berry sorbet.

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