Vegan Food & Living - October 2017

22 VEGAN FOOD & LIVING OCTOBER

1 Beat the aquafaba in a stand mixer

until soft peaks form. Add the

blended sugar a bit at a time until well

incorporated, then add the cornflour,

apple cider vinegar and vanilla powder.

Beat until well mixed, and the mixture

is quite stiff and shiny.

2 Preheat the oven to 150°C/Gas

Mark 2.

3 Place the mixture into a piping bag

and, on a large tray lined with baking

paper, pipe rounds of the mixture

about 5-6cm (2-2½in) wide. They

will flatten out as soon as you pipe

the mixture out. Make sure they are

a little bit away from each other, as

they will spread in the oven.

4 Bake for 40 minutes. Leave to

cool completely. Once cooled, the

meringues harden up.

5 For the banana cream, use the

hardened cream that solidifies on

the top of the can of coconut cream.

(If this is not the case, or you live in

a warm climate, refrigerate the can

overnight and it should be hard the

next day.) Using a standing mixer,

whip the coconut cream for around

5 minutes. Add the vanilla, cornflour

and sugar and mix through well.

Refrigerate this mixture for a couple

of hours for it to thicken more,

then gently stir through the mashed

banana mixture.

6 Using some cream mixture as a

base, layer a meringue on top so it

sticks to the plate, then add some

cream on top of that meringue

(adding fruits, if desired), another

meringue, and so on, until you have

a nice meringue stack. Top with fresh

fruit and enjoy!

Meringue stack with banana cream

By Katie Culpin from Delightful Vegans (delightfulvegans.com)

Serves 4-6 | Prep 25 mins plus chilling | Cook 40 mins | Calories 528 (per serving)

230ml (8fl oz) aquafaba

575g (1lb 4oz) raw sugar,

blended to make it fi ne

2 tbsp gluten-free cornfl our

1½ tsp apple cider vinegar

a generous sprinkle of

vanilla powder

FOR THE BANANA CREAM

115ml (4fl oz) coconut cream

½ tsp vanilla essence

1 tsp cornfl our

1 tbsp raw sugar

75g (2¾oz) mashed banana

Total fat Saturates Salt Sugar Protein

5.8g 5g 0.01g 120. 8g 0.9g

Aquafaba^ RECIPES

VFL17.Aquafaba.indd 22 06/09/2017 11:10