Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars.
I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener.
I’m a huge fan of maple syrup so I wanted to see if it would work in place of the icing sugar! It does!
I’ve dipped these in chocolate – the caramelised maple meringue and the dark chocolate reminds me a lot of Cadbury’s Crunchy Bars – minus the dairy.
Preheat the oven to 200f.
Line two baking trays with parchment paper or silpat mats.
I had some extra meringue mixture leftover so I mixed it up with some raw cacao powder and drizzled through some of the chocolate dip and froze it! Chocolate ice cream!
- First reduce the chickpea brine. Pour it into a saucepan and boil for 2-3 minutes until reduced 2/3 of a cup. Set aside to cool for at least ten minutes.
- Once the brine is cool, add it to the stand mixer and beat on high until foamy. Once soft peaks form, add the cream of tartar. Beat for 3 minutes.
- Start adding the maple syrup in 1/4 cup increments, pouring slowly and beating until fully incorporated. The meringue will form stiff peaks.
- Beat in the vanilla bean paste. Spoon the mixture into a piping bag and pipe the meringue into medium sized rounds.
- Repeat until there is no more space on the trays. Bake the meringues in the oven for 2 hours.
- Remove the trays from the oven and allow the meringues to cool for 20 minutes.
- Whilst the meringues are cooling, prepare the chocolate dip. In a heat proof bowl over a pan of boiling water, melt the chocolate and coconut oil, stirring to incorporate.
- Once the meringues are cooled, carefully peel them off the paper and dip half of each into the chocolate mixture.
- Store in an airtight container in the fridge.