Colombian Vegan Fruity Merengón. Esta receta también está disponible en español.
Colombian merengón is a dessert consisting of meringue, cream and fresh fruit. It is very similar to a pavlova, the traditional dessert from Australia/New Zealand. For years my favorite dessert was an English variety to the pavlova, called Eaton Mess. Nigella Lawson has a delicious and fast recipe for it. But competition is fierce when such a thing as the merengón exists..
Colombian merengón is generally huge, has crispy-on-the-outside soft-on-the-inside meringue, velvety sweet cream, and delicious tropical fresh fruit. Guanabana and strawberries are favorite without a doubt.
Colombian Fruity Vegan Merengón
A traditional merengón contains eggwhite and cow’s milk (heavy cream), making it not suitable for vegans. Making a vegan merengón is however easier than you might think. For this recipe I make a vegan version using:
- The liquid of canned chickpeas, called aguafaba, to make the meringues.
- A mix of whipped coconut cream and plant-based yoghurt.
- Strawberries and guanabana because I like to keep it traditional, but you can use any fruit you like.
Vegan merengón is easy to make, although baking the meringues costs some time. You can do this in advance though, so you can present this festive dessert in a matter of minutes.
Are you looking for Colombian traditional desserts? Click here for Colombian vegetarian dessert recipes!
Vegan Meringues Using Chickpea Liquid (Aquafaba)
You only need a couple ingredients to make vegan meringues using the water of chickpeas, called aguafaba:
- About 6 tablespoons of the liquid you get from canned chickpeas. Best is if the chickpeas have no salt added.
- 1 teaspoon of lime juice. This helps to get stiff peaks. Some recipes call for cream of tartar, that is not easy to find in Colombia. Lime juice works just fine.
- 1/2 cup white sugar.
- 1 teaspoon of vanilla extract.
Instructions:
- Whip aguafaba and lime juice stiff with an electric mixer (about 5 mins).
- Add sugar bit by bit while you continue mixing. Take about 10 minutes to add all the sugar. You have to mix vegan meringue longer than when making meringues with eggwhites.
- When sugar is added, pour in a teaspoon of vanilla extract. Mix again for a couple of minutes until you have stiff and shiny peaks. The sugar should be completely incorporated.
- Divide mixture in 4 round discs and bake in the oven at 120 degrees Celsius for 1 hour.
- Turn off oven and let dry inside the oven for another hour.
Assemble the Colombian Vegan Fruity Merengón
- Place one meringue on a plate.
- Add some spoons of the whipped coconut cream-yoghurt mixture and top with fresh fruit.
- Place another meringue on top.
- Add again some spoons of the cream and decorate with the rest of the fresh fruit.
- Repeat for the other merengón.
Enjoy!
Do you love Colombian food? Click here for recipes of Colombian vegetarian food!
I read many blog posts and tried used several recipes for vegan meringues. The recipe of Lovingitvegan worked out best for me. The Minimalist Baker had some good tips regarding coconut whipped cream.
Colombian Vegan Fruity Merengón
Ingredients
Vegan Meringues
- 6 tbsp water from canned chickpeas (aguafaba) if possible without added salt
- 1 tsp lime juice
- 1/2 cup white sugar
- 1 tsp vanilla extract
Coconut whipped cream with plant-based yoghurt
- 1 can coconut cream (chilled overnight)
- 2 tbsp white sugar
- 4 tbsp plant-based yoghurt of choice (I use coconut) if not available, omit, but use a second can of coconut cream
Fruity toppings
- guanabana, in bite-size pieces
- fresh strawberries (sliced) and/or raspberries
Instructions
- Preheat oven at 120 degrees Celsius (240 Fahrenheit). Place baking paper on baking sheet
Prepare vegan meringues
- Place chickpea water and lime juice in a clean, fat-free mixing bowl. Mix with an electric mixer for a couple of minutes, until you have stiff peaks
- Add sugar bit by bit, while you keep mixing. Take about 10 minutes to gradually add all of the sugar (this is important, even if it looks done, keep mixing)
- Add vanilla extract and mix for an additional 3-5 minutes until the peaks are stiff and shiny. The sugar should be completely incorporated
- Divide the meringue mixture in 4 round discs on the baking sheet lined with parchment paper. Make sure they are not too big nor high, as then they won't cook within the hour.Cook for 1 hour at 120 degrees Celsius (240 Fahrenheit). Turn oven off but leave meringues inside with the oven door closed for an additional hour
Coconut whipped cream with plant-based yoghurt
- Use a can of coconut cream that you have chilled in the refrigerator overnight. Open the can and scoop out the set coconut cream. Do not mix with the liquid left at the bottom, leave this in the can. Place in a mixing bowl, add the white sugar, and mix until creamy. If it is too dry to mix, add a couple of tablespoons of the liquid. Pour in 4 tablespoons of plant-based yoghurt of choice (if using) and carefully fold together using a spoon
Assemble merengón
- Place 1 meringue on a plate. Add some spoons of the cream and top with guanabana and berries. Place the second meringue on top, spoon over some cream and decorate with the fruit. Repeat to make the second merengón.Enjoy immediately! The cream will soften and dissolve the meringues quickly.
Notes
