Eggless meringues with strawberry mousse
Earlier this year Scottish nursery chef Stuart White won a national competition for allergy-free cooking with this wonderful recipe for egg-free meringue. Why not try it this weekend, and make the most of what’s left of summer? It's great for big kids as well as wee ones!
As Edinburgh Park Busy Bees Nursery hold the Silver Catering Mark award, this recipe is a perfect treat – it’s delicious, free from the most common allergens, made with natural ingredients, and is a great way to enjoy tasty organic berries.
It's also got an interesting surprise ingredient - the liquid from a tin of organic chickpeas!
EGGLESS MERINGUE WITH STRAWBERRY MOUSSE AND FRESH BERRIES
Makes 20 meringues
- Aquafaba (the liquid from) 1 x 400g tin chickpeas
- 1 tsp Lemon juice
- 150g Icing sugar
- 250g Strawberries
- 1 1/2 tbsp Caster sugar
- Fresh mixed berries to decorate
Whip the liquid from the tin of chickpeas until white and creamy using a mixer or hand whisk. Then add 1/2 teaspoon of the lemon juice and 75g of the icing sugar. Whip for a few more minutes, then add the rest of the icing sugar and beat the mixture until it forms a stiff consistency.
Put two thirds of the mixture into a piping bag and pipe 20 small meringues onto a lined oven tray, and keep the other third aside for the mousse. Cook the meringues in the oven on its lowest heat for 30 to 60 minutes (depending on your oven) and then turn the oven off and leave the meringues in it for a further hour to dry out.
While you're waiting, cook the strawberries, caster sugar and remaining 1/2 teaspoon of lemon juice in a pan until soft and stewed. Strain mixture into a bowl, discard the pulp and then return to the boil until it reduces by a third. Leave this coulis to cool.
Once the coulis has cooled and your meringues are ready to decorate, fold half the strawberry mix into the remaining meringue mixture you put aside, to make the mousse. Pipe the mousse on top of the meringues and top with what's left of the coulis, aswell as some fresh berries, and enjoy!