A classic British boarding school dessert updated to be 100% vegan with aquafaba meringues, luscious whipped coconut cream and sweet tropical fruit.
My daughter, Zuzu, has never tried a meringue. As I have mentioned before, she is allergic to eggs. While she can tolerate eggs when they are mixed into a batter and baked, such as in a cake or cookie, she would react if she ate scrambled eggs, quiche or any other egg dish. And meringues, which are nothing more than egg whites and sugar, are certainly out of the question.
Which is why I was so excited to learn about aquafaba. Have you heard of this amazing ingredient? Aquafaba is simply that viscous liquid you find in a can of chick peas. It is also the trendiest new egg replacement for vegans and people with allergies to egg. When whipped, aquafaba behaves much like egg whites: it becomes full, foamy and full of air. Whip it enough and it will form stiff peaks, just like egg whites.
Whipped aquafaba can be used to create an egg-free mayonaise and it can be used in place of egg whites in baked goods and even cocktails. (Aquafaba gin fizz, anyone?) It is truly an amazing advancement in vegan baking. And even though my family does not follow a vegan diet, because I have a child who is allergic to egg, I am also very grateful for this discovery.
I love to make meringue desserts, such as pavlova and Eton Mess, because they are delicious, elegant and naturally gluten-free. (For that reason, I think meringue desserts are the perfect way to end a Passover meal.) But I always felt terrible making any dessert with meringue because Zuzu could not eat it. Now that I am familiar with aquafaba, I can make egg-free versions of these dishes, which is great for Zuzu – and any vegans we might be welcoming to our table.
Once I knew I could make vegan meringues, I wanted to see if I could create an entirely vegan version of Eton Mess. Named after the posh English boarding school, where it is one of the boys’ favorite “puddings,” Eton Mess is a parfait of meringue, whipped cream and fruit. So you can see, it normally contains egg in the meringues and dairy in the whipped cream. Replacing the egg was no problem, thanks to aquafaba. But what about dairy?
I opted to replace the regular whipped cream with whipped coconut cream for my vegan Eton Mess. And to go with the tropical flavor of the coconut, I decided to use seasonal tropical fruits, namely mango and kiwi. But truly any fruit will work. I encourage you to use whatever fruit is in season and looks good at the market, from berries to stone fruits.
This completely vegan version of Eton Mess is just as spectacular as the original. The aquafaba meringues are light and crisp; the whipped coconut cream smooth, with a mild tropical coconut flavor, and the fruit sweet but also just a little bit tart because I toss it with some lime juice before layering it in to my Eton Mess. Everyone who tried it, devoured it and they were amazed when I told them it was vegan!
When doing any vegan baking, it is important to chose your sugar carefully. Some sugars, especially powdered sugars – which is exactly the kind you need for meringues and whipped cream – are not considered vegan. One idea: Florida Crystals® raw cane sugars, including the powdered sugar, are not only organic, but also vegan.
Here are a few tips for making perfect aquafaba meringues and coconut whipped cream:
- Seek out unsalted chick peas to make aquafaba. And even if you usually use dried chick peas, buy the canned ones for aquafaba.
- A pinch of cream of tartar helps stabilize the whipped aquafaba. But don’t worry, despite the name, cream of tartar is also vegan.
- Plan ahead! You must chill the coconut cream or milk for at least a full 24 hours before whipping it so the fats will solidify. You whip the solids only – adding a splash or two of the liquid as needed to help make the mixture smooth and creamy. (One idea, just keep a can of coconut milk in the fridge.)
- I have had luck with whipping both coconut cream and full-fat coconut milk, but I have also had some coconut milk that did not solidify even after 24 hours in the refrigerator. Coconut cream, if you can find it, is the safest bet.
Have you ever tried aquafaba? What did you think?
Ingredients
- 15 oz. can of unsalted chickpeas
- 1/2 tsp cream of tartar
- 3/4 cup vegan powdered sugar, sifted
- 1 tsp vanilla extract or paste
- 2 14 oz. cans coconut cream or full-fat coconut milk, chilled for 24 hours
- 1/2 cup vegan powdered sugar, sifted
- 1 tsp vanilla extract or paste
- 4 Ataulfo mangos, pitted and chopped
- 6 kiwis, peeled and chopped
- Juice and zest of 1 lime
- 1/4 cup granulated sugar
Instructions
- To make the whipped coconut cream, chill a mixing bowl for 10 minutes. Spoon the solidified coconut cream into the chilled mixing bowl, reserving the liquid.
- Whip coconut cream on high speed. If mixture is too thick or lumpy, add some of the liquid from the can. Once the mixture is smooth, add the sugar and vanilla. Whip on high speed until smooth and creamy. Chill for several hours. Mixture will continue to thicken.
- To make the aquafaba meringues, preheat oven to 225 and line two baking sheets with parchment paper.
- Place cream of tartar in large bowl or bowl of stand mixer. Add the liquid from the can of chick peas. (Reserve chick peas for another use.) Beat on high until stiff peaks form, about three minutes. With mixer running, add the powdered sugar, one tablespoon at a time. Once the sugar is added, add vanilla extract or paste. Beat for another 30 seconds, for a total of between 4 and 5 minutes. The mixture should be stiff and glossy.
- Pipe or spoon aquafaba mixture onto lined baking sheets. Bake until meringues are dry and firm to the touch, about 2 hours.
- Toss the mango and kiwi with the lime zest and juice and sugar.
- To assemble, place a dollop of coconut cream in the bottom of a parfait glass or footed bowl. Crumble 1 or 2 meringues on top of the cream. Add several spoons of fruit mixture. Repeat layers until glass or dish is full, ending with a dollop of coconut cream. Repeat with remaining mixture. (You will have meringues leftover.)
- Serve immediately or cover and chill for a short time.
