Marfigs' Munchies

Adventures in vegan eats and feats

Vegan chocolate meringue baubles

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I have to study for exams, so naturally I’m procrastinating and thought this would be the perfect time to share something truly delicious 😉 I’ve seen these sorts of treats at the Saturday food market and have quizzed the poor person a few times on how she made hers (which aren’t vegan), but of course I had to veganize it eventually and here it is! Delicious, actually easy, and all done with just a bit of patience 🙂veganmeringuebaublesI’m getting too old for exams but hopefully these should be the last ever… for now. I somehow always get sucked back into studying, but hopefully if I don’t make a twit of myself I should have two more degrees by the end of this semester or year, so fingers crossed! I’m actually pretty good at it once I get into the swing of things, but starting is always the hardest part.meringuebaubles1Same goes for these meringue baubles, which I had procrastinated over for a few months but, when it came down to it, weren’t worth the angst at all! I’ve made meringues a few times now so luckily I didn’t fear that part as much as the assembly, but all for nothing. I’ll share at the end how I prefer these for munching but needless to say they are an awesome treat to share with those who don’t know about the magic of aquafaba!meringuebaublesBefore you start this project keep in mind that it is essentially a two-day sojourn into meringue making and all its glory, so please don’t have spur of the moment picnics or some such with this in mind as your big hurrah. :pmeringuebaubles2Ingredients (makes 9 chocolate meringue baubles and 10 or so basic meringues):

Meringue base: 

  • 1 can’s worth of chilled chickpea brine (you can also use the brine of other white beans)
  • 1 cup vegan castor sugar (or finely blended sugar)
  • 1 tsp tartar powder
  • 1 tsp vanilla extract

Filling:

  • 2 cups diced steamed sweet potatoes (chilled)
  • 2 TBSP almond or nut butter (optional, see notes)
  • 3 TBSP liquid sweetener of choice
  • 2 tsp vanilla
  • 2 tsp cacao powder
  • nuts and cocoa powder for sprinkling

How-to:

(I suggest you check out this post to look up the tips I jotted down for “fail-proof” meringues if it’s your first time making them)

(For those of you who are making this in the blazing summer heat I suggest working in front of a fan so that the temperature remains relatively stable since the heat of the handheld or stand whisker may impact how quickly your mixture creates stiff peaks)

  1. In a large (preferably slightly chilled) metal bowl with an electric hand mixer or a standing mixer with balloon whisk, whisk the brine for approximately 5 – 6 minutes until it forms a thickish white foam, almost triple the original size. It may still gloop slightly off the beaters, that’s fine.
  2. Add the cream of tartar and beat until it starts to form nice peaks – if you run your switched off whisker through the “batter” the batter should hold relatively well but will still drip in blobs off the whisk.
  3. Start preheating the oven to 90C and line baking trays with unsprayed baking paper (not wax).
  4. Add the castor sugar 1/4 cup at a time and beat until it is thick and forms stiff peaks – you should be able to shake your beater slightly and not have anything come off and if you run your handheld whisker through it should retain the shape of the movement without the mixture oozing back into the folds; the mixture will also *feel* thick if you use handheld. Make sure that if you’re beating by hand you move the whisker around so that everything is incorporated.
  5. Add in the vanilla and beat back into super stiff peaks.
  6. For the baubles take a clean, dry spoon and create heaped blobs on your baking paper – I used about 2 – 3 heaped TBSP-sized measures per bauble. You can make them as big or small as you like. If you want you can also pipe “nests” for the bottom and peaked tops instead of the chunky-looking baubles.
  7. Crush some nuts or seeds and sprinkle them over your tops and splash some cocoa on top.
  8. Bake for 1/2 an hour on 90C, then increase to 100C and bake for another hour, then leave it in the oven for 1 1/2 hours until firm and crisp or overnight if possible. I would suggest not faffing and opening and closing the oven door.
  9. Keep in mind that the temperature/climate you’re baking in could affect your meringues, so if it’s super hot and muggy keep them overnight in the oven since fluctuating room temperatures may make them soft or change the texture.
  10. Store your meringues in a container in a cool place (NOT the fridge) until you are ready to plate and serve (not before).
  11. When ready to serve, blend your filling ingredients in a food processor until smooth.
  12. Spread in between your baubles and serve. Store any leftover meringues and filling separately.

NOTES:

a. Meringues react to fat, which is why you assemble right before eating. If you assemble and put the filled baubles in the fridge they will start to “melt” and form an incredibly soft texture and begin to disintegrate. This sounds (and looks) a bit weird and off-putting but it is actually amazingly delicious for the brave of heart. I suggest trying one in the fridge for a few hours and serving it over nice-cream for absolute indulgence and tastiness.

b. I have not tried it but if you want to keep your baubles firm at room temperature for longer (say assembling and driving to your magical picnic) you can replace the nut or seed butter with soy or rice milk (not any nut milk). I cannot guarantee it but I suspect it will hold together better for longer, but again over time any filling does soften the meringue baubles somewhat, which IMO is not a bad thing.
meringuebaubles3These were seriously amazing! When they’re first assembled they can appear a bit hard, but that’s meringues for you, and which is why I preferred them in the fridge, even though they looked super awkward and sort of “swimming” in the tupperware. The filling kept each bauble together in the fridge though, and I’m sorely tempted to place the baubles as is between layers of custard for the ultimate trifle. 😀meringuebaubles4I could lie and say I don’t have a sweet tooth with age, but it’s actually more a question of changing tastes. As much as I enjoyed these I could only eat half a bauble at a time, because they are quite big and filling, and also the sugar! I’m so used to natural sugars that it’s always a bit of a shock to eat other types, but intermittent spats of indulgence are where it’s at, because then you can enjoy the pants off the dish.
meringuebaubles6Anyway, I guess I have to go study like an adult and all that 😦 At least I have shiny in the house for my breaks: four amazing foster kittens that I fetched yesterday! You’ll be seeing lots of Kiwi, Peanut, Marmite and Raisin in the weeks to come because they are bouncy as can be and so incredibly cute. 😀

Author: Marfigs

Ahoy, I’m Margaux! History HOS and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

12 thoughts on “Vegan chocolate meringue baubles

  1. Yum! These look fantastic. I still have yet to experiment with aquafaba.

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    • Aquafaba is fabulous! I always get a twinge of guilt now every time I pour the brine of a can down the drain because I don’t have immediate aquafaba plans, but even added to cakes or quiches as a binder or to replace some oil it works great, so you don’t have to go wild and make meringues your first time round. 🙂

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  2. Excellent tasty creations & all vegan too! I am really chuffed here! Waw, is the word & very impressive too! xxx

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  3. I have yet to make meringues with aquafaba but these look fantastic! I am always amazed how much aquafaba can do in a recipe!

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    • Thank you!! 😀 Aquafaba meringues are a game-changer, just in terms of feeling like a ninja in the kitchen! I’m not a big fan of sugar that isn’t straight from fruit or what not but I’ll make an exception each time to see the awesome fluffed up business of meringues. It’s great even in savoury recipes as an “egg” binder, which is how I use it almost every other day (even in pancakes).

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  5. What can I say? You never fail to amaze me with your creations. Bauble has to be one of the cutest/funniest culinary terms I’ve heard so far and these look impressive, too. Do you have any measurements for the amount of aquafaba needed? Because the yield I get varies a lot from can to can even using the same brand of chickpeas.
    I’m keeping my fingers crossed for you exams! What kind of degrees will you have if you pass them? Or no: -when- you pass them because I have no doubt you will – despite the procrasti-baking ;).

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    • Thank you! 😀 I actually wanted to make these for the holidays but better late than never.

      In terms of measurements it’s the biggest gripe that so many people have, because all my cans (even from the same company) come out with different measurements – sometimes 1/4 cup of thick liquid, other times 3/4 cup of slightly runny stuff. There was a discussion on the Facebook Vegan Meringue Hits and Misses group yesterday where someone said that the thicker liquid whips up quicker but other people had more success with the thinner consistency. I think that as long as you have roughly 1/2 a cup (give or take) it should be fine, and that as long as it’s chilled in the fridge it shouldn’t make too much of a difference at the end of the day (need to add that to the directions now that I think about it!).

      I appreciate any crossed fingers or toes for these horrible exams! I’m writing for a diploma in library sciences and then will do my practical modules for my teaching degree (since I finished the theory a while back). Added to my History and English degrees I should hopefully get an “adult” job sometime this century (and thus afford more cats :p)

      Procrasti-baking is dangerous though – I’m already plotting to feed all my colleagues on Monday! xx

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