Vegan Meringues with Tropical Fruit

Cook Time 2 hours + cooling time

Servings 6


1 x (400g) can chickpeas, drained and liquid reserved

1 cup of caster sugar

Frozen lychee and pineapple, defrosted

Frozen passionfruit pulp, defrosted

Golden kiwi fruit

Cashew cream

60g cashews, soaked in warm water for 30 minutes

½ cup coconut cream

1 tbsp maple syrup


Preheat the oven to 120°C and line a tray with baking paper.

Place the chickpea liquid (aquafaba) into a mixer and whisk on high speed for 10-15 minutes until soft peaks form. Continue whisking then add the sugar, a spoonful at a time until completely incorporated, smooth to the touch and not grainy.

Portion the meringue into even mounds on the tray and use the back of a spoon to form an indent into each so it resembles a nest. Bake in the oven for 1 – 1½ hours until crisp with a little colour. Once cooked, turn the oven off and cool completely in the oven with the door ajar.

For the cashew cream drain cashews from liquid and place them into a food processor along with the coconut cream and maple syrup. Blend until smooth.

For the tropical fruit salad, finely chop all the fruit and mix it together. Spoon cashew cream onto meringues, and top with fruit salad and passionfruit pulp.


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