Description
These Vegan Meringue Mushrooms are delicate, crisp treats made from aquafaba, reduced to achieve the perfect meringue texture, then piped and baked into charming mushroom shapes. Finished with a coating of melted vegan dark chocolate, they make an elegant, allergy-friendly dessert or decoration, perfect for special occasions.
Ingredients
Scale
Aquafaba Reduction
- 236 ml aquafaba (liquid from chickpeas)
Meringue
- ¼ teaspoon cream of tartar
- 200 g caster sugar (superfine)
- 1 teaspoon vanilla extract
- 8 g cornflour (cornstarch), plus extra for dusting (sifted)
- 10 g unsweetened cocoa powder (for dusting)
Decoration
- 75 g vegan dark chocolate
Instructions
- Reduce the Aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Reduce the heat and let it simmer until it has reduced to half its original volume, about 5 minutes or longer. Measure carefully by weighing or volume. Allow it to cool to room temperature, then place it in a jar and refrigerate until chilled.
- Prepare Oven and Baking Sheets: Preheat your oven to 100°C (212°F). Line two baking pans with parchment paper and dust lightly with sifted cornflour to prevent sticking.
- Whisk Aquafaba Mixture: In a large, dry, grease-free bowl, combine the chilled aquafaba and cream of tartar. Whisk on high speed for 10 minutes until soft peaks form.
- Add Sugar Gradually: Incorporate the caster sugar one tablespoon at a time, whisking about 30 seconds between each addition. Continue whisking until all sugar is dissolved and the mixture is thick, glossy, and forms stiff peaks, whisk an additional 10 minutes. Whisk in vanilla extract for 1 more minute.
- Fold in Cornflour: Gently fold the cornflour into the meringue using a spatula, careful not to overmix to maintain the airy texture.
- Pipe Mushroom Caps: Transfer the meringue into a piping bag fitted with a round nozzle. Pipe mushroom caps onto one baking tray, spacing them about a centimeter apart. Adjust the size to mimic real mushrooms. Smooth any irregularities with the back of a spoon if necessary.
- Pipe Mushroom Stems: On the second tray, pipe the stems by pulling the piping upwards while dispensing. Dust both trays generously with cocoa powder using a sieve.
- Bake Meringues: Bake in the preheated oven for 60-75 minutes. Check readiness by lifting a meringue— it should easily come off the parchment. Once done, leave the meringues in the oven for 15 more minutes with the door slightly open to dry them further.
- Cool Completely: Remove trays from the oven and allow the meringues to cool fully for 30-60 minutes before handling to avoid breakage.
- Melt Chocolate: Melt the vegan dark chocolate over a bain-marie (double boiler) until smooth and glossy.
- Assemble Mushrooms: Use a skewer or cocktail stick to make a small hole underneath each mushroom cap. Brush melted chocolate into each hole, then press a mushroom stem into place to form the mushroom shape. Repeat for all pieces.
- Storage: Store assembled mushrooms in an airtight container at room temperature for up to one week. Alternatively, freeze in a sealed container for several months.
Notes
- Ensure the aquafaba is well-reduced and chilled before whisking for optimal meringue volume and texture.
- Use a completely clean and grease-free bowl for whisking aquafaba to ensure peaks form correctly.
- Dusting the parchment with cornflour helps prevent sticking and eases removal of delicate meringues.
- Be gentle folding the cornflour into the meringue to avoid deflating the mixture.
- Allow the meringues to fully cool before assembling to maintain their crisp texture.
- The aquafaba can be made ahead by refrigerating the liquid from canned chickpeas overnight before reducing.
