“Mouthwatering Israeli Vegan Meringue Trio Tower”
This recipe for a mouthwatering Israeli Vegan Meringue Trio Tower is perfect for those looking to experience a delightful combination of flavors and textures in an advanced vegan dessert.
Allergens
Tree Nuts
Ingredients
- Aquafaba (1/2 cup) Granulated Sugar (1 cup) Salt (1/4 tsp) Vanilla Extract (1 tsp) Lemon Juice (1 tbsp) Olive Oil (1/4 cup) Orange Zest (1 tsp) Pistachios, crushed (1/2 cup) Dates, pitted and chopped (1 cup) Almonds, roughly chopped (1/2 cup) Hazelnuts, roughly chopped (1/2 cup)
Instructions
- Make aquafaba meringue: In a clean bowl, beat aquafaba with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until glossy and stiff peaks form. Add salt, vanilla extract, and lemon juice, mixing well. Prepare the date nut mixture: Blend dates, pistachios, almonds, and hazelnuts in a food processor until well combined but still has some texture. Form meringue layers: Using a piping bag, pipe three layers of aquafaba meringue on a parchment paper lined baking sheet, creating a tower with the date nut mixture sandwiched between the layers. Bake at 200°F (93°C) for 45 minutes or until the meringues are golden and crispy. Let cool completely before assembling. Assemble the trio tower: Place the assembled dessert on a serving plate, drizzle with olive oil and orange zest, and garnish with additional nuts and fruit.
Chef’s Insight
The combination of textures and flavors in this recipe creates a truly unforgettable experience.
Notes
The key to this recipe is the perfect balance between sweetness, texture, and visual appeal.