Ingredients
Aqua faber – Liquid from 2 cans of unsalted chickpeas
200g Icing Sugar
1 tsp Apple Cider Vinegar
250ml of Creamy Vegan cream alternative or Vegan Mascarpone
1 tsp of Daintree Vanilla Essence
Icing sugar
Juice of 1 lemon
2 tsp ground strawberry leaves
Dust with Bowerbird Naturals Bush Cherry Powder
Method
Step 1
Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
Step 2
Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
Step 3
Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Step 4
Top with the Vegan whip – mixing the cream alternative with ground strawberry gum, vanilla, sugar & lemon. Put into a piping bag and apply to the cooled meringues.
Step 5
Dust with Bowerbird Natural's very own Bush Cherry powder