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Salted caramel meringue with chestnut cream

Salted caramel meringue with chestnut cream

These sticky salted caramel meringues are a real crowd pleaser! The salted caramel pairs perfectly with the chestnut cream, especially when sandwiched between two crunchy meringues! A great vegan alternative to the traditional meringue.

By @SpoonfulofHappy

  • Serves 12

  • 1 Hour 40 Minutes

  • 2 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Chestnut Purée


  • Liquid from 1 400g tin of chickpeas (about 135ml)
  • 175g caster sugar
  • 1 tbsp cornflour

For the salted caramel

For the chestnut cream


  1. Preheat the oven to 110C (90C fan) and line two baking sheets with greaseproof paper.
  2. To make the caramel, place the coconut milk and sugar into a saucepan, stir to combine and bring to a gentle boil. Boil for 20-25 minutes, stirring frequently until it’s reached a thick caramel consistency. Stir in the salt, to taste, and set aside to cool.
  3. Put the chickpea liquid into a large mixing bowl. Using an electric whisk, beat the liquid on the lowest setting for 2 minutes, or until bubbly and starting to foam. Whisk on a medium speed for a minute, then increase to the highest speed and whisk until stiff peaks form (up to 10 minutes). Add the cornflour and whisk again.
  4. Once the mixture is stiff, add the sugar a tablespoon at a time until fully combined and the meringue is thick and glossy.
  5. From the mixture into 3-4inch wide meringues, either using a spoon or a piping bag. Dollop on some of the salted caramel, then use the handle of a teaspoon, or a chopstick, to swirl the caramel round.
  6. Place in the oven for 1 hour and 10 minutes, or until the meringues are crisp and cooked through. Set aside to cool.
  7. Place the cream in a separate bowl and whisk until it reaches whipped cream consistency. Push the chestnut puree through a small sieve to ensure there are no lumps, then add to the cream with the maple syrup. Gently fold until fully combined, whisking once more if needed

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