Vegan Cardamom Meringue Cookies With Strawberry Compote
Aquafaba from canned chickpeas is a great ingredient to have on hand if you enjoy desserts and baked goods made with meringue. This recipe by Serious Eats sounds like it is straight off a cooking show: Vegan Aquafaba Cardamom Meringue Cookies With Strawberry Compote.
This recipe makes simple aquafaba meringue cookies flavored with cardamom but the strawberry compote adds a healthy and sweet element. Mix the berries with mint, basil, sugar, lime zest, and lime juice and use the resulting compote as a topping for the cookies.
Ingredients
- For the Strawberry Compote:
- 1 pound (450g) fresh strawberries, hulled and quartered lengthwise
- 12 fresh mint leaves, thinly sliced
- 12 fresh Thai basil leaves, thinly sliced
- 1 tablespoon (12g) sugar
- Zest of 1 lime (do not zest until called for in recipe step)
- 2 tablespoons (30ml) fresh lime juice from 1 to 2 limes
Directions
- For the Strawberry Compote: In a medium mixing bowl, combine strawberries with mint, Thai basil, and sugar.
- Using a zester, zest the peel of 1 lime directly over the strawberries (this will ensure volatile oils from the lime peel get into the strawberries and won’t be lost on your cutting board).
- Add lime juice to the strawberries, mix well, then let stand for at least 5 and up to 10 minutes.
- For Serving: When ready to serve, crumble the meringues into bite-size pieces and divide among 4 serving bowls. Top each with the strawberry compote and serve immediately.