Description
These delicate Vegan Meringue Mushrooms are a perfect dairy-free and egg-free alternative for festive decorating or sweet snacking. Made from whipped aquafaba, the liquid from canned chickpeas, these meringues achieve a light, crisp texture with a slight chocolate flavor from vegan dark chocolate. The process involves whipping the aquafaba with cream of tartar, sugar, vanilla, and cornflour, piping mushroom shapes, baking them slowly, and finishing them with cocoa dusting and melted chocolate for an authentic woodland treat.
Ingredients
Scale
Meringue Base
- 236 ml aquafaba (liquid from canned chickpeas, chilled)
- ¼ teaspoon cream of tartar
- 200 g caster sugar (superfine)
- 1 teaspoon vanilla extract
- 8 g cornflour (cornstarch), plus extra for dusting (sifted)
Decoration
- 10 g unsweetened cocoa powder
- 75 g vegan dark chocolate
Instructions
- Prepare Aquafaba: Start by chilling your aquafaba (the liquid from canned chickpeas) in the refrigerator. This step helps it whip better later on for a stable meringue texture.
- Whip Meringue: Pour the chilled aquafaba into a large bowl, add the cream of tartar, and beat with an electric mixer on high speed until soft peaks form. Gradually add caster sugar, continuing to whip until the meringue is glossy and forms stiff peaks. Stir in the vanilla extract and sift in the cornflour carefully folding it through to prevent losing volume.
- Pipe and Bake Mushrooms: Preheat your oven to a low temperature, around 90-100°C (195-210°F). Line a baking tray with parchment paper and dust lightly with some sifted cornflour. Transfer the meringue mixture to a piping bag fitted with a round nozzle, then pipe small mushroom caps and stems onto the tray, aiming for about 40-60 mushrooms based on size. Bake slowly for about 75 minutes or until dry and crisp, turning off the oven and allowing the meringues to cool inside to prevent cracking.
- Decorate: Once cooled, dust the mushroom caps lightly with unsweetened cocoa powder for an earthy color. Melt the vegan dark chocolate gently over a double boiler or in short bursts using the microwave, then drizzle or dip the mushroom bases in chocolate to mimic the look of real mushrooms.
- Serve or Store: Let the chocolate set completely at room temperature. These vegan meringue mushrooms can be used to decorate cakes, cupcakes, or served as charming bite-sized treats. Store them in an airtight container in a cool, dry place to maintain crispness.
Notes
- Aquafaba must be chilled before whipping for the best volume and stability.
- If you want stronger mushroom shapes, pipe the caps and stems separately and bake them together.
- The cream of tartar acts as a stabilizer to help keep the meringue firm during baking.
- Store the finished mushrooms in airtight containers away from moisture to keep them crisp.
- You can substitute vegan dark chocolate with semi-sweet or bittersweet varieties if preferred.
