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Possibly the ultimate vegan dessert, layers of aquafaba meringue infused with chopped hazelnuts and almonds topped with dark chocolate ganache and silky espresso buttercream.
Preheat the oven to 100°C.
Line three large baking trays with parchment paper.
Draw an approx. 8 cm round, six times, on each sheet of parchment paper as a guide for piping later.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add the hazelnuts and almonds into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Chop on speed Max for 20 seconds until finely chopped.
Add the icing sugar into the Food Processor bowl.
Pulse until combined.
Transfer the nut and sugar mixture to a medium mixing bowl and set aside.
Attach the Mixer bowl to the machine.
Fit the Whisk Tool to the machine.
Add the aquafaba into the Mixer bowl.
Whisk on speed Max for 2 minutes until foamy.
While the machine is running, add the cream of tartar into the bowl.
Gradually add the caster sugar into the bowl, one tablespoon at the time.
Whisk on speed Max for 4 minutes until the meringue is glossy and stiff peaks form.
Add half of the chopped nuts and icing sugar mixture into the Mixer bowl.
Use a spatula to gently fold the dry ingredients into the whisked meringue.
Repeat this process with the rest of the dry ingredients until combined.
Transfer the meringue mixture into a large piping bag fitted with 1 cm (0.5”) round piping tip.
Pipe 18 meringue circles, approx. 8 cm in diameter onto the baking tray.
You can pipe smaller circles to use up any leftover meringue mix and use for decoration.
Bake at 100°C for 1 hour until crisp.
Turn off the oven and allow to sit in the warm oven with the door closed for 30 minutes to 1 hour.
Remove from the oven and let cool.
Once completely cool, use a small, serrated knife and gently remove the meringues from the parchment paper and set aside.
For the chocolate ganache
Attach the EasyWarm bowl to the machine.
Fit the Creaming Beater to the machine.
Add chocolate and vegan cream into the EasyWarm bowl.
Heat at heat setting 7 on Speed Stir 1 for 10 minutes until melted.
Or use the chocolate melting preset if applicable.
Transfer the chocolate ganache into a small mixing bowl.
Chill in the fridge for 30 minutes or until firm.
It needs to reach piping consistency.
For the espresso buttercream
Add the instant coffee and hot water to a small bowl.
Stir to combine until dissolved and set aside to cool.
Retrieve, clean the Mixer bowl and fit the Creaming Beater.
Attach the Mixer bowl to the machine.
Add the butter, icing sugar and milk into the Mixer bowl.
Transfer the coffee mixture from the small bowl into the Mixer bowl.
Start the machine on speed Min and gradually increase speed.
Mix on speed 3 for 2 minutes until smooth.
Transfer the mixture to a piping bag fitted with a closed star piping tip.
To assemble
Transfer the chocolate ganache to a piping bag fitted with the 1 cm (0.5”) round tip.
Add a second meringue disc on top and repeat the piping decoration.
Repeat with the remaining meringue discs and refrigerate until ready to serve.
Possibly the ultimate vegan dessert, layers of aquafaba meringue infused with chopped hazelnuts and almonds topped with dark chocolate ganache and silky espresso buttercream.
Preheat the oven to 100°C.
Line three large baking trays with parchment paper.
Draw an approx. 8 cm round, six times, on each sheet of parchment paper as a guide for piping later.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add the hazelnuts and almonds into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Chop on speed Max for 20 seconds until finely chopped.
Add the icing sugar into the Food Processor bowl.
Pulse until combined.
Transfer the nut and sugar mixture to a medium mixing bowl and set aside.
Attach the Mixer bowl to the machine.
Fit the Whisk Tool to the machine.
Add the aquafaba into the Mixer bowl.
Whisk on speed Max for 2 minutes until foamy.
While the machine is running, add the cream of tartar into the bowl.
Gradually add the caster sugar into the bowl, one tablespoon at the time.
Whisk on speed Max for 4 minutes until the meringue is glossy and stiff peaks form.
Add half of the chopped nuts and icing sugar mixture into the Mixer bowl.
Use a spatula to gently fold the dry ingredients into the whisked meringue.
Repeat this process with the rest of the dry ingredients until combined.
Transfer the meringue mixture into a large piping bag fitted with 1 cm (0.5”) round piping tip.
Pipe 18 meringue circles, approx. 8 cm in diameter onto the baking tray.
You can pipe smaller circles to use up any leftover meringue mix and use for decoration.
Bake at 100°C for 1 hour until crisp.
Turn off the oven and allow to sit in the warm oven with the door closed for 30 minutes to 1 hour.
Remove from the oven and let cool.
Once completely cool, use a small, serrated knife and gently remove the meringues from the parchment paper and set aside.
For the chocolate ganache
Attach the EasyWarm bowl to the machine.
Fit the Creaming Beater to the machine.
Add chocolate and vegan cream into the EasyWarm bowl.
Heat at heat setting 7 on Speed Stir 1 for 10 minutes until melted.
Or use the chocolate melting preset if applicable.
Transfer the chocolate ganache into a small mixing bowl.
Chill in the fridge for 30 minutes or until firm.
It needs to reach piping consistency.
For the espresso buttercream
Add the instant coffee and hot water to a small bowl.
Stir to combine until dissolved and set aside to cool.
Retrieve, clean the Mixer bowl and fit the Creaming Beater.
Attach the Mixer bowl to the machine.
Add the butter, icing sugar and milk into the Mixer bowl.
Transfer the coffee mixture from the small bowl into the Mixer bowl.
Start the machine on speed Min and gradually increase speed.
Mix on speed 3 for 2 minutes until smooth.
Transfer the mixture to a piping bag fitted with a closed star piping tip.
To assemble
Transfer the chocolate ganache to a piping bag fitted with the 1 cm (0.5”) round tip.
Add a second meringue disc on top and repeat the piping decoration.
Repeat with the remaining meringue discs and refrigerate until ready to serve.