Vegan Meringues! You better believe it! Even better – Meringue Stack with Banana Cream!
I made these meringues at my old workplace a while back as part of our Australia Day menu. I got the recipe from The Blenderist and modified it slightly. We had quite a bit of mixture left over, so I took some home and made these meringue stacks with them! So, this recipe makes A LOT! I’d probably halve it if you don’t want to be eating meringues for days! They are pretty sweet and sugary – definitely a decadent dessert saved for a special occasion!
Because I did these smaller, they didn’t take as long to cook as the Blenderist recipe. I cooked mine at 150℃ oven for 40 minutes.
Once you add the banana into the whipped cream it tends to loose it’s thickness. I’d refrigerate the cream (without the banana) for a few hours for it to really thicken up, then stir the mashed banana gently through and layer it through the meringues. You might want to share this dessert with a loved one, as it’s super sweet and you may not be able to get through it all! Top with whichever fresh fruit you desire! Kiwis and passionfruit are always a winner, as well as strawberries and blueberries!
Have you used aquafaba before? We’ love to hear about your experience in the comments!
Knock your own socks off by making a meringue without eggs! Try this recipe out - Vegan Meringue Stacks with Banana Cream! What a dream!
- 1 cup aquafaba
- 2 1/2 cups raw sugar blended to make it fine
- 2 Tbsp gluten free corn flour
- 1 1/2 tsp apple cider vinegar
- generous sprinkle of vanilla powder
- 1/2 cup coconut cream
- 1/2 tsp vanilla essence
- 1 tsp corn flour
- 1 Tbsp raw sugar
- 1/4 cup mashed banana
Beat the aquafaba in a standing mixer until soft peaks form. Add the blended sugar a bit at a time until well incorporated, then add cornflour, apple cider vinegar and vanilla powder. Beat until well mixed, and mixture is quite stiff and shiny.
Place the mixture into a piping bag and on a large tray lined with baking paper pipe rounds of the mixture about 5-6cm round. They will flatten out as soon as you pipe the mixture out. Make sure they are a little bit away from each other, as they will spread in the oven.
Bake in a preheated oven at 150℃ for 40 minutes. Leave to cool completely. Once cooled, the meringues harden up.
To make the banana cream, use the hardened cream that solidifies on the top of the can (if this is not the case, or you live in a warm climate - refrigerate the can overnight and it should be hard the next day). Using a standing mixer whip the coconut cream for around 5 minutes. Add the vanilla, corn flour and sugar and mix through well. Refrigerate this mixture for a couple of hours for it to thicken more. Then gently stir through the mashed banana mixture.
Using some cream mixture as a base, layer a meringue on top so it sticks to the plate. Then add some cream on top of that meringue (and fruits, if desired), another meringue, and so on, until you have a nice meringue stack. Top with fresh fruit and enjoy!