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Mini Aquafaba Meringues

Mini Aquafaba Meringues
Mini Aquafaba Meringues

Baileys sent us a few bottles of their new Almande drink and asked us to make something with it.

We love a challenge, so we made these super tasty Mini Aquafaba Meringues!




  • Liquid from 2 cans of chickpeas
  • 200g Caster Sugar
  • 1tsp Cream of Tartar

Cashew Cream

  • 500g Cashews
  • 250ml Baileys Almande
  • 6 tbsp icing sugar


  • Dark chocolate pieces
  • Broken almonds


  1. 1.

    Pour the cashews and the Baileys Almande into a mixing bowl and the let the cashews soak over night

  2. 2.

    Pour the soaked cashews into a powerful liquidiser with the icing sugar and whizz everything together into a smooth, thick cream, cover it and put it to one side

  3. 3.

    Empty the chickpea water, cream of tartar and sugar into a table top mixer and whip it up for 10 - 20 mins, until you have a thick cream

  4. 4.

    Spoon small quantities of the cream on to lined baking trays and use the back of a teaspoon to form little dents in the top of them

  5. 5.

    Put the baking trays in the oven and bake them for 2 hours at 100'C (212'F)

  6. 6.

    Take the meringues out of the oven, let them cool to room temperature and spoon on the cashew cream into the middle of them. Dress with dark chocolate and almonds and serve immediately