Blueberry & Whipped Cream Aquafaba Meringue Nests

Name: Blueberry & Whipped Cream Aquafaba Meringue Nests
Ingredients: Meringues; 2 x 400g tins of chickpeas/cannellini/butterbeans, drained. Use the liquid– approx. 180ml/¾ cup – to make the meringues. (Use the chickpeas in another recipe or freeze them for another time).; ½ tsp cream of tartar (optional); 200g/1 cup caster sugar, preferably golden; 165g/ ½ cup blueberry jam, eg St Dalfour; Whipped Cream; 800ml/3 ¼ cup thick coconut cream, eg Blue Dragon; ¼ tsp cream of tartar (optional); 4 tbsp icing sugar, sieved; OR; Cheatin’ Cream Alternative; 2 tubs Oatly Creamy Oat Fraiche, a vegan crème fraiche. Keep chilled until just before it is needed; Blueberry Sauce; 150g/1 ½ cups blueberries; 60ml maple syrup, agave or other vegan syrup; ½ tsp vanilla extract; 1½ tsp cornflour; Pinch salt; 60ml/ ¼ cup water; 1 tbsp lemon juice

www.veganrecipeclub.org.uk

If you haven't discovered aquafaba yet then you're in for a treat. Basically, that gooey liquid at the bottom of a tin of beans that we used to chuck away...

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Ingredients

Meringues
2 x 400g tins of chickpeas/cannellini/butterbeans, drained. Use the liquid– approx. 180ml/¾ cup – to make the meringues. (Use the chickpeas in another recipe or freeze them for another time).
½ tsp cream of tartar (optional)
200g/1 cup caster sugar, preferably golden
165g/ ½ cup blueberry jam, eg St Dalfour
Whipped Cream
800ml/3 ¼ cup thick coconut cream, eg Blue Dragon
¼ tsp cream of tartar (optional)
4 tbsp icing sugar, sieved
OR
Cheatin’ Cream Alternative
2 tubs Oatly Creamy Oat Fraiche, a vegan crème fraiche. Keep chilled until just before it is needed
Blueberry Sauce
150g/1 ½ cups blueberries
60ml maple syrup, agave or other vegan syrup
½ tsp vanilla extract
1½ tsp cornflour
Pinch salt
60ml/ ¼ cup water
1 tbsp lemon juice