I think we can all agree that the holidays make us a few pounds heavier.. whoops! So it’s good that we have the new year’s resolutions ahead of us. We are fully motivated to committed to a healthy lifestyle again. If you need some inspiration for healthy food that keeps you in the holiday vibes, here’s a lovely recipe! Check out this fruity vegan meringue as a low-cal dessert.
“When life throws you red fruits, make a fruity vegan meringue”
Is there anyone who doesn’t like desserts? I normally don’t have a dessert that often, but with the holidays it definitely becomes part of my daily diet haha 🙂 So when the holidays are over I have to rehabilitate from this a little. Instead of quitting this cold turkey, I like to make me some healthy desserts first. I came up with this vegan meringue to fulfill my sweet tooth in a more healthy way. It contains only 80 calories per portion, and is super tasty! Meringue is a real holiday treat and I love the fluffy look and taste of it.
A meringue is a foamy cake that is normally made of egg whites. However, I wanted to make it vegan to balance out all the Christmas food. So for this vegan meringue I used chickpea fluids aka aquafaba! This works great to replace egg white with, as it gets really fluffy when you whip it. So it’s the best vegan substitute for yummy foamy fluffy meringue that melts in your mouth.. Well I think your mouth might start watering by now (mine does haha), so let’s go bake this fruity vegan meringue!
– 350 gram organic chickpeas in a jar or can
– 1 lemon
– 150 gram fine coconut blossom sugar
– Topping by choice: I used red fruit and passion fruit
MACRONUTRIENTS PER PERSON
Energy: 80 kcal
Carbs: 20,6 g
Protein: 0,3 g
Fat: 0 g
Fiber: 0,8 g
- Preheat the oven to 100 degrees Celsius.
- Grate a little layer from the lemon peel and squeeze the juice from half the lemon.
- Put the chickpeas in a strainer and catch the fluid in a bowl. Set the chickpeas aside.
- Add the lemon juice to the chickpea fluid and use a hand mixer or kitchen machine to whip it to a thick mixture.
- Then add the sugar and lemon zest, and mix it for another moment.
- Cover a baking plate with a sheet of baking paper. Place the mixture on the baking paper in one big blob.
- Bake the meringue for about 3 hours in the oven.
- Meanwhile heat up the red fruit and passion fruit in a saucepan to make it soft. Then let it cool down to room temperature.
- Cover the meringue with the fruit when it has cooled down.