Here's one for the white chocolate lovers! {Meringue Nests with Coconu – Lakanto Australia
      by Lakanto Australia

      As delicious as milk and dark chocolate are there's definitely a time and place for some white chocolate! We adore this recipe and all the more because it's vegan. By using the power of aquafaba we can make delicious vegan meringues! 

      Filled with a creamy coconut white chocolate ganache and topped with fresh raspberries. YUM!

      Vegan // No Added Sugar // Low Carb // Diabetic Friendly 

      What Is Aquafaba?

      In 2015, after the vegan community had tried everything to recreate the elusive egg white meringue, it was discovered that the liquid in canned beans, specifically chickpeas, when whipped like egg whites, turned into a perfect, airy, sweet, and crispy meringue. 

      Meringue Nests with Coconut White Chocolate Ganache

      Vegan Meringues - Makes 8 

      • 1 can of chickpeas (Liquid drained and kept seperate)
      • 1/2 tsp cream of tartar
      • 1/2 tsp vanilla extract
      • 3/4 cup Lakanto Classic Sweetener, Blended to a fine powder (or use Lakanto Icing Powder)

      White Chocolate Ganache 

      • 1/2 Can full fat coconut milk, solids only
      • 1/4 cup Lakanto Classic Sweetener, Blended to a fine powder (or use Lakanto Icing Powder)
      • 1/2 tsp vanilla extract
      • ¼ cup Cacao Butter 

      Garnish

      • Fresh berries
      • Kojo Dark Sugar Free Chocolate  or Lakanto No Added Sugar Chocolate Topping (Optional)

      Method

      1. Put the Lakanto Classic Sweetener into a blender and mix until a fine powder is achieved should only take 30 40 seconds.
      2. Place the bean liquid in a stand-up mixer with the whisk attachment. Add cream of tartar and vanilla extract. Whip on high for 6-8 minutes until the aquafaba has formed medium-stiff peaks. During that time, slowly add Lakanto Classic Sweetener about 1/4 cup at a time.
      3. Pipe the meringue nests about 2 inches in diameter on greaseproof paper. With a spoon, create a well in the middle. Bake at 80-100c for 2 hours, until firm.
      4. Melt the cacao butter and set aside
      5. To make coconut chocolate ganache, whip up coconut solids with a handheld mixer. Add Lakanto Classic Sweetener Powder and vanilla extract add the melted cooled cacao butter and whip until it thickens back up again.
      6. Once meringues have baked, fill with the chocolate ganache and top with 3-4 berries. Drizzle melted chocolate or Lakanto Chocolate Topping.
      7. Serve immediately.

      RSAL0193

      Topics: Vegan Low Carb Monkfruit Sweetener Classic Lakanto Chocolate Topping Diabetic Friendly Lakanto Monkfruit Icing Powder

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