Description
This delicious Vegan Meringue with Passion Fruit Curd recipe offers airy, crisp meringue nests made from aquafaba, paired with a tangy, creamy lemon passion fruit curd and topped with rich coconut whipped cream. Perfect for a light, elegant dessert that’s entirely plant-based, this recipe requires some prep time but rewards with a stunning and flavorful treat suitable for vegan diets.
Ingredients
Scale
Meringue Nests
- 1 cup aquafaba (liquid from cooked chickpeas)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour/cornstarch (sifted, plus extra for dusting)
Lemon Passion Fruit Curd
- ½ cup lemon juice (freshly squeezed)
- ½ cup passion fruit pulp (approx 7-8 small passion fruit)
- 100 g vegan butter
- ½ cup caster sugar
- 1 tablespoon lemon zest
- 2 tablespoons cornflour/cornstarch
- 2 tablespoons water
- 100 g sweetened condensed oat milk
- 1 tablespoon reserved passion fruit seeds
Lemon Passion Fruit Cream
- 400 ml chilled coconut whipping cream
- 1 teaspoon vanilla bean paste
- 3 tablespoons reserved lemon passion fruit curd
Instructions
- Reduce Aquafaba: Pour the aquafaba into a saucepan, bring to a boil, then reduce heat and simmer until reduced by half in volume, checking volume after 5 minutes to ensure proper reduction. Allow to cool to room temperature, then refrigerate until chilled.
- Prepare Oven and Baking Tray: Preheat oven to 100°C (212°F). Line a baking pan with parchment paper and dust lightly with cornflour to prevent sticking.
- Whisk Meringue: In a large, dry, grease-free bowl, add chilled aquafaba and cream of tartar. Whisk on high speed for 10 minutes until soft peaks form. Gradually add caster sugar one tablespoon at a time, whisking about 30 seconds between additions, then continue whisking for 10 more minutes until thick and glossy.
- Fold Cornstarch: Gently fold sifted cornflour into the meringue mixture using a spatula until just incorporated, being careful not to over-mix.
- Pipe Meringue Nests: Transfer meringue to a piping bag fitted with a star nozzle and pipe nests onto the prepared baking tray, leaving wells in the centers and spacing them a couple of inches apart.
- Bake Meringue: Bake in the preheated oven for 2 hours, then leave in oven for an additional 15 minutes with the door slightly ajar. Remove from oven and let cool completely for 30-60 minutes before handling.
- Prepare Passion Fruit Pulp: Scoop flesh from passion fruits, pass through a sieve to separate seeds, reserving seeds for later use.
- Make Curd Base: Melt vegan butter in a saucepan over medium heat. Add lemon juice, passion fruit pulp, caster sugar, and lemon zest; simmer for 5 minutes.
- Thicken Curd: Mix cornflour and water into a paste, add to saucepan, and simmer while whisking vigorously for 3 minutes.
- Finish Curd: Remove from heat, whisk in sweetened condensed oat milk and 1 tablespoon reserved passion fruit seeds. Cool to room temperature for about 30 minutes, then refrigerate until chilled.
- Whip Coconut Cream: Whisk chilled coconut whipping cream for 30 seconds to 1 minute until thickened. Add vanilla bean paste and 3 tablespoons chilled lemon passion fruit curd and whisk to combine. Transfer to piping bag and refrigerate until assembly.
- Assemble: Spoon a couple of tablespoons of lemon passion fruit curd into center of each meringue nest. Pipe a layer of lemon passion fruit cream on top, add another layer of curd, and serve immediately.
- Storage: Store meringue nests in an airtight container at room temperature for up to 2-3 days. Keep curd and cream refrigerated separately and assemble just prior to serving.
Notes
- Aquafaba is the liquid from canned or cooked chickpeas and acts as an egg white substitute in vegan meringues.
- Reducing aquafaba concentrates its proteins and sugars to help achieve the proper meringue texture.
- Ensure bowls and utensils are completely grease-free to achieve firm peaks in aquafaba whisking.
- Use chilled coconut whipping cream specifically designed for whipping to mimic traditional cream.
- Cornflour helps stabilize the meringue and curd consistency.
- Passion fruit seeds can be added back into curd for texture and visual appeal.
- Meringues should be allowed to cool thoroughly to maintain their crisp exterior.
- The recipe is fully vegan, gluten-free, and dairy-free.
