Yes, that’s right ‘egg free’! A great Christmas Day dessert alternative for those with egg allergies or who just don’t like traditional Christmas sweets.

180g aquafaba (strained liquid only from 1 x 400g tin chickpeas)

300g golden caster sugar

1 tbsp vanilla bean paste

Thickened cream, whipped to serve

Seasonal fruit, to serve (we used pineapple, strawberries and passionfruit)


Combine aquafaba and caster sugar in a heatproof bowl. Bring a small amount of water to the boil in a small saucepan. Place the heatproof bowl over the top and whisk until the sugar dissolves and is no longer gritty.

Transfer mixture to the bowl of a stand mixer, add vanilla bean paste and whisk until firm peaks form (this will take quite a while – up to 10 mins. You can also use a handheld beater but this will take longer!)

Preheat oven to 180ºC. Line a large baking tray with baking paper. Spoon the meringue mixture into the centre and spread out to form a large, flat oval shape.

Reduce oven heat to 100ºC and bake meringue for 2 hours or until dry. Remove from oven and allow to cool. Break up into large pieces and arrange on a platter. Spoon whipped cream randomly on top and arrange fruit pieces randomly.


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