Vegan Food & Living - October 2017

14 VEGAN FOOD & LIVING OCTOBER

Total fat Saturates Salt Sugar Protein

15.2g 8.6g 0.06g 77.9g 4.3g

Street food^ RECIPES

Red, white and blue meringue cake

By Jenny Dunklee (www.thelazyveganbaker.com)

Serves 4-5 | Prep 20 mins | Cook 3 hrs | Calories 489 (per serving)

FOR THE MERINGUES

175ml (6fl oz) aquafaba

175g (6oz) granulated sugar

½ tsp cream of tartar

½ tsp vanilla extract

a pinch of cinnamon

3 tbsp each of ground freeze-dried

strawberries and blueberries

FOR THE FILLING

675ml (24fl oz) coconut

whipped cream

450g (1lb) strawberries, chopped

450g (1lb) blueberries

FOR THE SAUCE

85g (3oz) vegan chocolate chips

1 tsp coconut oil

1 Line two baking trays with parchment

paper. Using a cookie cutter or round

cup, trace circles of the desired size

onto the parchment. Each cake uses

three meringue circles. After tracing,

turn the paper over to prevent the

pencil or pen marking from transferring to the

meringues. You can still see the outline of the

circles from the other side.

2 Prepare piping bags so they are ready to go as

soon as the meringue is. I used a #6 star tip,

but you can use a round tip or bigger star tip,

depending on the circle size you're making.

3 Put the freeze dried fruit in a food processor or

coffee grinder and whizz until it's powder.

4 Preheat the oven to 100°C/Gas Mark ¼.

5 In the bowl of a stand mixer or with a handheld

mixer, beat the aquafaba with the whisk

attachment until soft peaks form (foamy and

holds a little bit of structure).

6 Add the cream of tartar and continue whisking

until medium peaks.

7 Slowly add the sugar, bit by bit. If using a stand

mixer, shake the sugar in little by little while

beating on high speed. If using a handheld mixer,

add the sugar 1 tbsp at a time, making sure each

is incorporated in the mix before adding the next.

8 Beat the aquafaba mixture until stiff peaks, thick

and fluffy. Keep beating until all the sugar is

dissolved (it should not be grainy at all).

9 Separate the meringue into three equal

portions – one for each colour.

10 For the white meringue, beat in the vanilla and

cinnamon. Be careful with the cinnamon, as too

much makes it taste like hard candies!

11 For the blue meringue, beat in the powdered

blueberries. I find it incorporates best in a mixer,

but a strong arm and whisk work too.

12 For the red (pink) meringue, beat in the

powdered strawberries.

13 Pipe out the circles on the prepared baking

sheets. To make swirly patterns, add two different

colours side by side in the piping bag.

14 Bake for 2 hours – do not open the oven door.

After 2 hours is up, turn off the oven, leaving the

meringues inside. Leave them in the closed oven

until completely dry, usually about an hour.

15 Immediately after removing from the oven, put

the meringues in an airtight container. They can be

stored in an airtight container for up to 2 weeks.

16 For the sauce, microwave the chocolate and oil in

15 second increments until completely melted.

17 To assemble, lay a blue meringue on a plate.

Spread coconut cream over it and put blueberries

on top. Put a second meringue on the blueberries,

layer more coconut cream and strawberries on

top. Put the last meringue on top, spread more

cream on, decorate with fresh fruit and drizzle

liberally with chocolate sauce. Serve immediately.

VFL17.Aquafaba.indd 14 06/09/2017 11: