- Prep Time
- Cook Time
- Chill Time
For the nests:
- Aquafaba from 400g can of chickpeas
- ½ tsp cream of tartar
- 125g icing sugar
- 35g Ombar Coco 60%, melted
- ½ tsp vanilla extract (optional)
For the toppings:
- 1 tin chilled full-fat coconut milk (don’t shake! You need the solid bit, not the liquid) or Coconut whipping cream - Biona do a great one specifically for whipping
- 1 tbsp icing sugar
- 20g Ombar Coco 60%
- Chopped pistachios
- Extra Ombar for grating
Preheat oven to 110°C (fan 90°C) and line a baking tray with greaseproof paper. Using an upside down bowl, draw rings on the paper evenly spaced apart so you have a guide when you pipe the mixture.
Melt the 35g of Ombar in a bain-marie and set aside to cool.
In a large bowl, use an electric hand-held or stand mixer to whisk the aquafaba for about 5 minutes until white and foamy and more than doubled in size.
Add the cream of tartar and whisk again for another minute. Slowly and gently start sifting in the icing sugar, whisking until the mixture forms stiff, glossy peaks. Gently stir through the vanilla (if using).
Get your piping bag with the nozzle fitted and place in a large glass or jug. Drip the melted Ombar onto the inside of the bag – this creates the lovely ripple effect when you pipe but be careful not to overdo it!
Keeping the piping bag in the glass, spoon the meringue mixture into the piping bag and pipe onto the baking tray using the rings you drew earlier as a guide.
Bake for 2 hours – resist the temptation to open the oven! After 2 hours, turn the oven off and leave them to dry out in the oven for at least another hour.
Meanwhile, scoop out the solid part from the chilled can of coconut milk, place in a bowl with the tablespoon of icing sugar and whisk until you get a thick consistency.
Once the meringues have cooled and set completely, spoon generous amounts of the coconut cream into the nests, before topping with raspberries, chopped pistachios or anything that takes your fancy. Drizzle the remaining melted chocolate over the top just before serving. We grated some Ombar over the top too, just for good measure.
Once topped, serve immediately. These meringues should keep for a couple of weeks in an air-tight container and can also be frozen