Description
Delight in these whimsical Vegan Meringue Mushrooms, crafted from whipped aquafaba to create light, airy, and vegan-friendly meringue shapes that resemble real mushrooms. Perfect for vegan and allergy-conscious bakers, these sweet treats combine the magic of aquafaba with a delicate blend of sugar, vanilla, and a touch of cocoa powder, finished with luscious vegan dark chocolate detailing. These meringues are crisp on the outside with a melt-in-your-mouth texture, ideal for festive occasions or as a charming dessert centerpiece.
Ingredients
Scale
Vegan Meringue Mushrooms Ingredients
- 236 ml aquafaba (see notes, prep ahead of time as per step 1)
- ¼ teaspoon cream of tartar
- 200 g caster sugar (superfine)
- 1 teaspoon vanilla extract
- 8 g cornflour (cornstarch), plus extra for dusting, sifted
- 10 g unsweetened cocoa powder
- 75 g vegan dark chocolate
Instructions
- Reduce the aquafaba: At least two hours before starting the recipe, pour the aquafaba into a saucepan and bring to a boil. Reduce the heat and simmer until the volume reduces by half — approximately 5 minutes or longer if needed. Use a bowl or measure cups to check the volume carefully. Once reduced to about half, remove from heat and allow to cool to room temperature.
- Chill the aquafaba: After cooling, pour the reduced aquafaba into a jar and refrigerate until chilled.
- Prepare oven and baking sheets: Preheat your oven to 100°C (212°F). Line two baking trays with parchment paper and dust the paper lightly with cornflour to prevent sticking and facilitate easy removal of the meringues.
- Whip aquafaba and cream of tartar: In a large, completely clean and dry bowl, add the chilled aquafaba and cream of tartar. Using an electric mixer, whisk on high speed for 10 minutes until soft peaks form.
- Incorporate sugar: Gradually add caster sugar one tablespoon at a time, whisking each addition for about 30 seconds to dissolve. Continue until all sugar is incorporated, then whisk for an additional 10 minutes until the mixture is thick, glossy, and forms stiff peaks. Add vanilla extract and whisk for another minute.
- Fold in cornflour: Carefully fold cornflour into the meringue mix with a spatula until just combined, being careful not to deflate the mixture.
- Pipe mushroom caps: Transfer the meringue into a piping bag fitted with a round nozzle. Pipe mushroom cap shapes onto one prepared baking sheet, spacing them about 1 cm apart. Vary sizes to resemble real mushrooms, smoothing any uneven surfaces with the back of a spoon as needed.
- Pipe mushroom stems: On the second baking sheet, pipe mushroom stems by pulling upwards with the piping bag to create a stem shape. Sift cocoa powder evenly over both trays to add color and texture.
- Bake meringues: Bake in the preheated oven for 60-75 minutes. Test readiness by gently lifting a meringue; it should come away clean. Once done, leave the oven door slightly ajar and keep the meringues inside for an additional 15 minutes to dry out.
- Cool meringues: Remove trays from the oven and allow the meringues to cool completely on the tray for 30-60 minutes before handling or removal.
- Melt chocolate and assemble: Melt vegan dark chocolate over a bain-marie. Using a skewer or cocktail stick, pierce a hole underneath each mushroom cap. Brush a layer of melted chocolate inside the hole and carefully insert a mushroom stem into the cap’s base. Repeat for all mushrooms.
- Storage: Store finished meringue mushrooms in an airtight container at room temperature for up to one week. For longer storage, freeze them in an airtight container for several months, thawing before serving.
Notes
- About Aquafaba: Aquafaba is the liquid from cooked chickpeas or canned chickpeas. It can be prepared ahead of time and reduced as described to achieve the right consistency for meringues.
- Reducing Aquafaba: Ensure you reduce the aquafaba carefully to concentrate proteins that whip into meringue structure. Do not over-reduce to a syrup consistency.
- Cornflour Dusting: Dusting the parchment paper with cornflour prevents sticking and helps maintain the meringues’ delicate shape during baking.
- Chocolate Assembly: Using melted vegan chocolate as an adhesive creates a seamless and tasty join between mushroom caps and stems.
