Description
This delightful Vegan Meringue with Passion Fruit Curd is a luscious, dairy-free dessert featuring a fluffy aquafaba meringue paired with a tangy and tropical passion fruit curd. Enhanced with a velvety coconut cream topping and a hint of vanilla, it’s perfect for those seeking a vegan-friendly sweet treat bursting with exotic flavors.
Ingredients
Scale
Vegan Meringue
- 1 cup aquafaba (liquid from canned chickpeas; see notes)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour/cornstarch (sifted, plus extra for dusting)
Passion Fruit Curd
- ½ cup freshly squeezed lemon juice
- ½ cup passion fruit pulp (approximately 7-8 small passion fruits)
- 100 g vegan butter
- ½ cup caster sugar
- 1 tablespoon lemon zest
- 2 tablespoons cornflour/cornstarch
- 2 tablespoons water
- 100 g sweetened condensed oat milk
Topping
- 400 ml chilled coconut whipping cream
- 1 teaspoon vanilla bean paste
- 3 tablespoons reserved lemon passion fruit curd
Instructions
- Prepare the Vegan Meringue: In a clean mixing bowl, whisk the aquafaba with cream of tartar until frothy, then gradually add caster sugar while continuing to whisk. Incorporate the sifted cornflour and continue whipping until the mixture forms stiff, glossy peaks. Gently fold to ensure the cornflour is evenly distributed without deflating the meringue.
- Bake the Meringue: Preheat your oven to a low temperature, around 110°C (230°F). Line a baking sheet with parchment paper and dust with some sifted cornflour. Pipe or spoon the meringue onto the baking sheet in desired shapes. Bake slowly for about 2 hours until the meringue is crisp on the outside and dry inside. Turn oven off, leaving the meringue inside to cool and dry further.
- Make the Passion Fruit Curd: In a saucepan, combine lemon juice, passion fruit pulp, caster sugar, lemon zest, vegan butter, and sweetened condensed oat milk. Heat gently over medium-low heat while stirring. In a small bowl, mix cornflour and water to create a slurry, then add it to the saucepan. Continue stirring until the mixture thickens into a smooth curd. Remove from heat and allow to cool slightly. Reserve three tablespoons for the topping.
- Prepare the Topping: Whisk chilled coconut whipping cream with vanilla bean paste until light and fluffy. Fold in reserved lemon passion fruit curd gently to combine, creating a luscious cream topping.
- Assemble the Dessert: Once the meringues are completely cooled, top each one with a generous spoonful of passion fruit curd and finish with a dollop of the coconut cream mixture. Optionally, garnish with fresh passion fruit seeds or zest for added texture and visual appeal.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as a perfect egg white substitute in vegan baking.
- Ensure the mixing bowl and whisk are completely clean and free of grease for the aquafaba to whip properly.
- Slow baking the meringue at low temperature is key to achieving the ideal crisp texture without browning.
- Passion fruit seeds can be strained out if a smoother curd is preferred.
