Vegan Saffron, Strawberry and Lime Meringue Nests Recipe | Food Network UK

Ingredients

• For the Vegan Meringue
• 1 x 400g tin chickpeas in water – not brine or salted water (you can also use other white beans – butter beans also worked for me)
• 140g icing sugar
• 1 tsp cream of tartar
• 1 large pinch of saffron
• ½ tsp vanilla extract (make sure it’s not oil based!)
• Yellow gel food colour (optional)
• For the Strawberries
• 600g strawberries
• 1 lime, juice and zest
• 1 tbsp icing sugar
• For the Whipped Coconut Cream
• 2 x 400ml full-fat coconut milk, refrigerated overnight
• 2 tbsp icing sugar