Vegan Meringue Tartlets with Coconut Cream
Crispy aquafaba meringue bases piped flat and baked low-and-slow, topped with jam-sweetened coconut cream and fresh berries. Fat-free equipment essential for proper whipping. A delicate vegan dessert requiring patience but minimal skill.
Ingredients
- 7 tbsp aquafaba, drained from canned chickpeas
- ¼ cups crystal sugarcaster sugar1:1neutral
finer texture
- ¼ cups powdered sugar
- 2 tl lemon juice
- coconut whipped cream, homemade, see methoddairy whipped cream1:1traditional option
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- fruit jam, strawberry, raspberry, or blueberry, reduced with immersion blender
- 1 lb red fruit, fresh raspberries or strawberries
Instructions
- 1
Use glass or aluminum bowl and ensure all equipment is fat-free
- 2
Pour drained chickpea liquid into bowl and whip on high speed for 5 minutes until foamy
- 3
Add lemon juice and whip for another 5 minutes
- 4
Preheat oven to 176°F
- 5
Add crystal sugar one teaspoon at a time while mixing, then add powdered sugar the same way
- 6
Whip for another 5 minutes until stiff peaks form; meringue should hold when bowl is inverted
- 7
Line baking sheet with parchment paper and transfer meringue to piping bag
- 8
Pipe flat rounds approximately 3 ⅛" in diameter onto sheet
- 9
Blend jam in small bowl with immersion blender, use less than half a teaspoon on each meringue and swirl with a toothpick
- 10
Bake for at least 1 hour 30 minutes, keeping oven door closed for additional 30 minutes after baking time ends
- 11
Make coconut whipped cream following linked recipe, doubling quantity, replacing maple syrup with at least 4 tablespoons jam, mixing jam in at the last moment
- 12
Once meringues cool completely, assemble tartlets by topping with generous dollop of strawberry-coconut cream, fresh raspberries or strawberries, and jam drizzle
Tips
Fat-free equipment is critical; even trace amounts of grease prevent aquafaba from whipping properly
Smaller meringues (raspberry or blueberry jam) reportedly produced better results than larger ones with strawberry jam in recipe tester notes
Leaving oven door closed for 30 minutes after baking helps prevent cracking
Good to Know
Meringue bases in airtight container away from moisture; strawberry-coconut cream and fresh fruit refrigerated separately; components do not store assembled
Meringue bases can be made up to several days ahead if stored in airtight container; assemble shortly before serving
Serve immediately after assembly for contrast between crisp meringue and soft cream; temperature not critical but chilled cream recommended
Common Mistakes
Use equipment with any fat residue to avoid meringue failing to whip
Add sugar too quickly to avoid deflating foam before full volume achieved
Open oven door during baking to avoid meringues cracking or browning
Substitutions
Vegan Options
General Alternatives
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