This easy but delicious dessert is made with the combination of Vegan Meringue Clouds and Peach Curd. Yes, that’s right. These meringues are VEGAN!! 😀 The perfect egg-free meringue cookies, crispy outside and airy & chewy inside, can be achieved using aquafaba (chickpea broth or liquid from canned chickpeas). Who knew that, right! Topped with gooey and inviting peach curd, these Vegan Peaches In Cloud make the most elegant dessert!
Vegan Peaches In Cloud
Print RecipeIngredients
- For Vegan Meringue Clouds:
- 1. 6 tbsp Aquafaba (chickpea broth or liquid from canned chickpeas)
- 2. 1/4 tsp Lemon Juice
- 3. 1 cup Sugar
- 4. 1/2 tsp Vanilla Extract
- For Vegan Peach Curd:
- 1. 2 cups fresh Peaches, peeled and diced, divided
- 2. 3 tbsp Sugar (adjust per taste)
- 3. 2 tbsp Lemon Juice
- 4. 3 tsp Cornstarch
- 5. 1 sprig fresh Mint Leaves for garnishing
Instructions
For Vegan Meringue Clouds:
Preheat oven to 250 F (121 C).
Beat the aquafaba (chickpea liquid) and lemon juice in an electric mixer. Add the sugar in slowly, 1 tbsp at a time, while whipping fast. Add in the vanilla extract and keep whipping until glossy stiff peaks form.
Line a baking tray with perfectly fitting parchment paper. Pipe the meringue mix into cookie shapes on the parchment lined tray. Place in preheated oven and bake for 45 mins.
After 45 mins turn off the oven but do not open the door for another 1 hour. Allow the meringues to cool in the oven.
Your perfect airy and crispy Vegan Meringue Clouds are ready! 🙂
For Vegan Peach Curd:
In the mean time while the meringues bake, puree the peaches with sugar in a blender.
In a small bowl, whisk the lemon juice and cornstarch until smooth and blend them in with the peach mixture until smooth.
Transfer the mixture into a saucepan over medium heat. Cook until it boils, stirring frequently and then simmer for a few more minutes, allowing the peach curd to thicken. Let cool.
Serving Vegan Peaches In Cloud
Fill the Meringue Clouds with Peach Curd. Garnish with diced peaches and mint leaves. Enjoy! 🙂
Notes
Tips:
1) Avoid opening the oven door during/ after baking as it could result in cracks. Meringues are super sensitive to changes in temperature, even small ones.
2)Store the meringue clouds in an air-tight container until ready to serve. Also refrigerate them if the climate is hot/ humid else they will turn sticky or start to collapse.
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