Wondrous Nature’s Gift: Wholesome Chickpea, Part 3 of 3 – Vegan Meringue Cookies and French Vegan Mango Roll

Meringue is a dessert commonly found in French, Italian, Polish, and Swiss cuisines. It is light, sweet, airy, and eaten as cookies or used as decorative toppings. As we’ve previously shared in Part 1 of this show, the amazing aquafaba can replace egg whites when making vegan meringue.

Today, we will make our own aquafaba. After the aquafaba cools down, pour it into a mixing bowl. Use an electric hand mixer to whip it at a mid-high setting until it transforms into a white foam. While whisking, add one tablespoon of vegan powdered sugar at a time and whisk until it is completely dissolved. Repeat this process until all 20 grams of the vegan powdered sugar is used up. The meringue is ready when it has a white smooth consistency and stiff peaks.

Divide the meringue into four equal portions. For the first portion, sprinkle a little vanilla powder to enhance the flavor. Add about two teaspoons of matcha powder, splitting them into three or four applications. For the second portion, gradually mix in one teaspoon of purple potato powder and vanilla powder for a purple color. For the third portion, add some vanilla powder and one teaspoon of beetroot powder for a red color. For the last portion, we will keep it white and add only the vanilla powder for flavor.

Fill each piping bag with a portion of meringue with the piping nozzle attached. Now we have the colorful meringue in four piping bags.

It’s time for the fun part, where we will use our ingenuity to make a variety of beautiful patterns on a piece of baking paper. Place them in a fruit dehydrator. Set the temperature to 70ºC. After eight hours, our gorgeous vegan meringues are light and crisp.

Traditional French crepe is a light and delicate dessert. Today, we will make a vegan version of it by using chickpea flour as an excellent egg replacer to retain its authentic taste and soft and pliable texture.

We start by preparing a batter for the vegan crepes. Our next step is to make some Vegan Custard Pudding.

Spread the chilled Vegan Custard Pudding on the crepes with an even layer not thicker than half a centimeter. Place some mango strip on top. Cover the mango strips with some Vegan Custard Pudding and gently roll our crepes.

When our French Mango Roll is sufficiently chilled, remove the cling film and place it on the cake turntable on top of a piece of parchment paper. Add some sliced mangoes and some colorful vegan meringue cookies. Our delightful and attractively decorated Vegan French Mango Roll is now ready. It tastes even better after keeping in the refrigerator for one day.