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Mini Banoffee Meringues

Mini Banoffee Meringues
Mini Banoffee Meringues

If you've been watching BOSH! videos for a while you'll have heard us talk about aquafaba before.

If you're new to veganism you might not be aware of aquafaba so we'll give you a quick heads up... Aquafaba is the water from cans of chickpeas and when you whip it up it can be used to make amazing vegan desserts.

Yup, that's right, the stuff you've been throwing down the sink all these years is in fact a magic fluid that can be whisked in to the fluffiest, most perfect meringues you've ever seen. If you've got a stand mixer, give this recipe a whirl. It really is a sight to behold.

This is an utterly delicious vegan desert and and great idea to cook for non vegans to share the vegan magic! It's a great choice if you are a banoffee lover...who are we kidding, everyone is a banofee lover!!



  • 140ml aquafaba (the drained water from 1 x 400g tin chickpeas)
  • 1⁄2 tsp cream of tartar
  • 100g caster sugar
  • 2–3 bananas
  • 25g dark chocolate

For the Caramel Sauce

  • 150g caster sugar
  • 120ml full-fat coconut milk
  • a pinch of salt
  • 1⁄2 tsp dairy-free butter

For the Cashew Cream

  • 150g cashews
  • 600ml full-fat coconut milk
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 1⁄2 banana


  1. 1.

    Stand mixer | Line 3 baking sheets with parchment paper | Preheat oven to 180°C | Frying pan | Small saucepan | Liquidiser

    Pour the aquafaba into the mixer | Turn the mixer on to high and leave it running | Add the cream of tartar and continue to beat | After 2 minutes add the caster sugar, one spoonful at a time | Beat on high for 10–15 minutes | It’s ready when the aquafaba has magically transformed into a thick, meringue-like mixture that won’t fall off a spoon turned upside down

    Spoon the meringue mixture on to the lined baking sheets to make nests about 8cm wide, no more than 1.5cm high and smooth on top, leaving 2cm between them | You should end up with about 18 nests (you can draw 8cm circles on the parchment paper, then flip over the paper and use them as templates)

    Put the trays in the oven and immediately reduce the heat to 100°C | Bake for 2 hours, then turn off the heat, leave the door closed and let the meringues cool completely, preferably overnight | Cooling the meringues overnight in the oven allows them to set properly and reduces the chances of them cracking due to sudden changes in temperature.

    To make the caramel sauce, put the frying pan on a medium heat | Pour in the sugar, 75ml of the coconut milk and the salt | Bring to the boil, whisking continuously | Once the mixture has turned caramel in colour, about 10–15 minutes, remove from the heat | Add the rest of the coconut milk and the dairy-free butter, stir through and transfer to a heatproof bowl

    To make the cashew cream, put the small saucepan over a medium heat | Add the nuts and 400ml of the coconut milk | Bring to the boil, then reduce the heat and simmer until most of the coconut milk has evaporated | Transfer to the liquidiser | Add the icing sugar, vanilla and remaining 200ml coconut milk | Add the banana half to the liquidiser | Blend until really smooth

    Place your meringue nests on serving plates | Peel 2–3 bananas and cut them into long diagonal slices (the longer they are the more beautiful they will look) | Lay half the slices on top of the meringues | Cover the bananas with dollops of coconut cream | Top with 1 or 2 more banana slices and lashings of caramel sauce | Finely grate over the chocolate and serve