Vegan Eton Mess

Festive season is here and tis’ the season to be jolly, gather and host all your loved ones. This Vegan Eton Mess combines seasonal, fresh ingredients that are perfect for a Summery South African festive season menu. However, being a host with the most can get a little tricky, especially when you’re hosting every weekend.

Between deciding on what to serve and accommodating all your friends and family’s dietary requirements, it can be easy to feel overwhelmed. This classic festive treat is a delight to eat and even easier to make. Fresh, guilt-free and easy to whip-up this Vegan Eton Mess will be a must serve at your next dinner party or a fun summer lunch…


Ingredients for Vegan Eton Mess.

• 120 ml / ½ cup aquafaba

• ½ tsp lemon or lime juice, white wine, or apple cider vinegar

• 125 g / ½ cup + 2 tbsp fine caster sugar

• Whipped coconut cream

• Berry coulis or jam

• Fresh berries

• Lemon zest

• Lavender to top


Method for Vegan Eton Mess.

1. Preheat the oven to 100º and line a baking tray with a fresh sheet of baking paper.

2. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for
this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks.

3. Add ½ tsp of acid to stabilize the mixture and help you reach stiff peaks. To test if whipped
chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding
down, you can start adding sugar.

4. .Pour in sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue
until all the sugar has been added. By now, the mixture should become beautifully glossy,
thick, and sticky.

5. Spoon the meringue mixture into a piping bag. You can also use a large ziplock bag, If using a
plastic bag, cut the corner of your filled bag off – start with a small hole and make it larger if
needed. Allow some space around each meringue or else they may stick together.

6. Bake for about 90 minutes, then turn the oven off but leave the tray with the meringue inside
with the oven’s door slightly open for another 90 minutes for the meringues to dry out fully.
Keep the meringues in an airtight container.

7. It is important to note that the exact baking time depends on the size of your meringues, so if you are going for
a larger size, be sure to adjust the baking time.

8. To assemble layer the meringue in the serving glasses along with the whipped coconut cream,
berry coulis, and fresh berries. Top with grated lemon zest and lavender.

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