Vegan meringue Christmas wreath

Name: vegan meringue Christmas wreath
Cook time: 45 min
Total time: 285 min
Yield: 8
Ingredients: 1 lemon; 350 g organic chickpeas; 150 g fine cristalsugar; 250 g frozen summer fruit; 100 g organic fruit spread forest fruits; 300 ml creamy coconut natural; 40 g white chocolate with strawberry bar 80 g, Veganz; 150 g chocolate cookies bag, Veganz; 5 g fresh fresh mint

Christmas wreath made of meringue without egg, but with chickpeas, coconut, chocolate cookies, white chocolate and mint.

Ingredients

Kitchen Stuff

1 food processor or hand mixer
1 baking paper
1 flat scale

Directions

Preheat the oven to 100 ° C.
Grate the yellow skin of the lemon and press out half of the fruit.
Let the chickpeas drain very well in a sieve and collect the moisture. This is approx. 120 ml. Add ½ tbsp lemon juice. These quantities apply to 8 people.
Beat the chickpea fluid (this is called aquafaba) in about 5 minutes as thick as possible, preferably in a food processor, and otherwise with the hand mixer.
Gradually add the sugar and the lemon zest.
Make heaps of foam on a baking tray covered with parchment paper. Bake in the oven for 3 hours.
Then switch off the oven and let it cool for 1 hour in the oven.
In the meantime, heat the summer fruit and the fruit spread in a saucepan until the fruit has thawed. Allow to cool to room temperature.
Put the meringues in a wreath on the scale. Spoon the coconut cream between the wreaths and spread the fruit compote over it.
Chop the chocolate coarsely and sprinkle over the wreath.
Put the cookies in the wreath.
Garnish with the leaves of mint.