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Chocolate Dipped Maple Meringues

Sarah Pether-Hamill

Vegan chocolate dipped maple meringues

These maple-sweet meringues dipped in chocolate are a perfect afternoon pick-me-up.

  1. For the maple meringues:
  2. Chickpea brine drained from 1 can of chickpeas – approximately 1 cup of liquid
  3. 3/4 Grade B Maple Syrup
  4. 1 tsp vanilla bean paste
  5. 1/4 tsp cream of tartar
  6. For the chocolate dipping:
  7. 50g dark chocolate (70%)
  8. 1 tsp coconut oil

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.

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