Mini Vegan Meringue Nests

Is it even Christmas without dessert? Enter my Mini Vegan Meringue Nests – they’re crispy, dreamy, and topped with tropical goodness like mango, passionfruit, and whipped coconut cream. Who needs snow when you’ve got sunshine on a plate, right? These little bites of heaven are perfect for impressing your guests (or yourself – no judgment from me!) and are almost too pretty to eat.

You might be wondering, “Wait, vegan meringue? How does that even work?” Don’t worry, I’ve got you covered. Spoiler: aquafaba is the secret superstar here, and yes, it’s as magical as it sounds. These are the perfect mix of light, fruity, and indulgent – ideal for a summer Christmas vibe or any festive gathering.

Is it necessary to reduce the aquafaba on the stove first?

Reducing aquafaba over heat before whipping isn’t always necessary, but it can be helpful in many cases. Here’s why you might consider doing it:

1. Thicker Consistency: If your aquafaba is too watery or thin, reducing it helps concentrate the proteins and sugars that create the stable foam, leading to firmer, more reliable peaks.
2. More Predictable Results: Canned aquafaba can vary in consistency between brands. If you’re unsure of its strength, reducing it ensures it performs similarly to a thicker, high-quality brine.
3. Time Saver: Thickened aquafaba may whip faster, cutting down on mixing time.

Do I have to add cream of tartar and xantham gum?

You don’t have to add both cream of tartar and xanthan gum to vegan meringue, but these ingredients can significantly improve its stability and texture. Here’s a breakdown to help you decide whether to include them:

Cream of Tartar

It’s highly recommended for best results. Without it, the meringue might still work, but it may be less stable and more prone to deflating.

Why Add It?

Cream of tartar is an acid that helps stabilise whipped aquafaba. It strengthens the foam, helping it hold its shape and resist collapsing.

Alternatives: If you don’t have cream of tartar, you can use a small amount of lemon juice or white vinegar (about ¼ tsp per ½ cup of aquafaba).

Xanthan Gum

Why Add It?

Xanthan gum acts as a thickener and emulsifier, helping the whipped aquafaba maintain its structure during and after baking. It creates a more elastic foam, reducing the risk of cracking or collapsing.

Alternatives: You could use guar gum or omit it entirely if your meringue is holding its shape without it.

Tips for success

• Use room-temperature aquafaba for the best results.
• Ensure no grease or water gets into the meringue mixture, as it can deflate the peaks.
• When whipping your aquafaba, be patient! It should hold stiff peaks, meaning when you lift the whisk, the peaks should stand up without flopping. If you’re not sure, continue whipping until it looks glossy and firm.
• Gradually adding sugar as you whip the aquafaba helps the meringue reach the perfect glossy texture. Don’t rush this step! Add it one tablespoon at a time.
• Meringues need time to dry out in the oven, so bake them at a low temperature (around 100°C/210°F) for 1.5 to 2 hours. Don’t skip this part – low heat ensures that they crisp up properly without burning​.
• After baking, let the meringues cool in the oven with the door slightly ajar. This prevents cracking due to sudden temperature changes.
• To keep the meringues crispy, don’t add the whipped coconut cream or fruit until just before serving. The coconut cream can make them soggy if left for too long​.

Why did my vegan meringues collapse in the oven?

Overbeating the Aquafaba

• Problem: If the aquafaba (chickpea brine) is overbeaten, it can lose its structure and become too stiff, leading to instability during baking.
• Solution: Beat the aquafaba until it forms firm peaks that are glossy and hold their shape, but stop before it becomes overly dry or grainy.

Insufficient Stabilisers

• Problem: Vegan meringues rely on stabilisers like cream of tartar, lemon juice, or vinegar to maintain their structure. Without enough stabiliser, the meringues can collapse. I can not stress this enough – do NOT skip this.
• Solution: Add ¼ tsp of cream of tartar (or a small splash of lemon juice or vinegar) per ½ cup of aquafaba. This strengthens the foam.

Baking Temperature Issues

• Problem:
  • Too high a temperature can cause the meringues to rise too quickly and collapse as they cool.
  • Too low a temperature might not dry the meringues properly, leaving them soft and prone to collapse.
• Solution: Bake at a low, consistent temperature (about 90–100°C / 195–215°F) and avoid opening the oven during baking. A long, slow bake ensures they dry out evenly.

Excessive Moisture in the Mixture

• Problem: If there’s too much sugar or liquid in the meringue, it can make the mixture heavy, preventing it from holding its shape.
• Solution: Gradually add the sugar (preferably superfine or powdered) to the aquafaba while beating. Ensure it dissolves completely before adding more. Avoid adding liquid flavourings; opt for extracts instead.

Humid Environment

• Problem: Humidity in the kitchen or oven can prevent the meringues from drying out properly, causing them to collapse.
• Solution: Bake on a dry day, or use a dehumidifier or air conditioner to reduce moisture in the air.

Old Aquafaba or Incorrect Ratio

• Problem: The quality of aquafaba matters. If it’s too thin, it won’t whip properly.
• Solution: Use aquafaba that is thick and gelatinous. If it’s too runny, reduce it by simmering it until it thickens. Cool it completely before whipping.

Overbeating the Aquafaba

• Problem: If the aquafaba (chickpea brine) is overbeaten, it can lose its structure and become too stiff, leading to instability during baking.
• Solution: Beat the aquafaba until it forms firm peaks that are glossy and hold their shape, but stop before it becomes overly dry or grainy.