Tropical Eton Mess

Servings: 4 large nests

Ingredients

150ml (5 fl oz)
100g (3.5 oz)
200g (7oz)
coconut yoghurt (we love Coconut Collab)
25g (0.8 oz)

Method

1

Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.

2

Preheat oven to 100°C/210°F/Gas 1.5 and line 2 baking trays with parchment paper.

3

Start whisking your OGGS Aquafaba, starting on a medium speed (so you don’t risk getting showered in aquafaba!) and whisk until soft peaks form.

4

Add the cream of tartar and whisk on the highest speed until stiff peaks form.

5

One tablespoon at a time, slowly add the sugar and continue mixing, until all the sugar is gone. Scrape down the sides of the bowl a couple of times to ensure you are getting all the sugar into the mix. The mixture should be so stiff, it doesn’t shift at all.

6

Dollop the meringue mixture onto the prepared baking trays and pop in the oven for 2 hours. Resist opening the oven, so the heat stays consistent.

7

After the 2 hours is up, turn off the oven and leave the meringues in there to dry for at least another hour.

8

Before you start decorating your cooled meringues, fry off the almonds in a dry pan. Keep an eye on them, as they quickly burn; they need to be stirred continuously.

9

Once they’re done, it’s time to decorate! Spoon your coconut yoghurt into the middle of the nests and drape your fruit on top. We think lime zest works perfectly.

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