Vegan Custard & Berry Meringue Nests

12 serves
Prep Time: 15 mins | Cook Time: 90 mins | Chill Time: 30 mins

Ingredients

➕ 400g can Chickpeas (liquid only – keep chickpeas for salads!)
➕ 1 cup Caster Sugar
➕ 1 tbsp Cornflour
➕ 1 tsp Vinegar
➕ Vegan Custard Vanilla Cinnamon
➕ Berries & Coconut to decorate

PROTEIN CUSTARD - VANILLA CINNAMON

$9.95

Light, crisp and dreamy – these vegan meringue nests are whipped up with aquafaba (chickpea liquid!) and filled with our rich vanilla custard. Perfect for a plant-based pav-style treat!

Method

Ensure chickpea liquid is chilled before use. In a mixer, beat chickpea liquid until stiff peaks form.
Combine sugar and cornflour, and gradually add 1 tbsp at a time to the chickpea liquid, beating well after each addition. Add vinegar and beat until glossy.
Pipe meringue mixture into nest shapes on a lined baking tray.
Cook in a preheated oven at 110°C for 90 minutes.
Turn off oven and let them cool completely before removing.
Make custard following packet directions. Allow to cool slightly before filling meringue nests.
Top with berries and coconut before serving.

FAQ - Vegan Custard & Berry Meringue Nests

You sure can! Store them in an airtight container at room temperature and fill with custard just before serving.
Aquafaba is the liquid from canned chickpeas – it whips up like egg whites and makes the meringue beautifully light and fluffy.
Absolutely! Try chocolate or caramel custard for a flavour twist (but we don't have this flavours)
Fresh berries are ideal, but you can also use kiwi, passionfruit or mango for a summery touch.

You sure can! Store them in an airtight container at room temperature and fill with custard just before serving.
Absolutely! Try chocolate or caramel custard for a flavour twist (but we don't have this flavours)

Aquafaba is the liquid from canned chickpeas – it whips up like egg whites and makes the meringue beautifully light and fluffy.
Fresh berries are ideal, but you can also use kiwi, passionfruit or mango for a summery touch.

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