Description
Gluten-free, vegan Galaxy Meringue Pops made with aquafaba and superfood powders for a fun, easy, healthy dessert!
Ingredients
Units
Scale
- 3/4 cup super fine almond flour
- 1 + 1/4 cup organic powdered sugar
- 1/2 tsp cream of tarter
- 1/2 tsp pure almond extract
- 1 can chickpea brine (aquafaba)
- 1 tsp pink pitaya powder, (from Suncore Foods)
- 1/2 tsp blue butterfly pea flower powder, (from Suncore Foods)
- 1 tsp orange carrot powder, (from Suncore Foods)
- Sparkly Amber Passion Fruit Flakes, (from Suncore Foods)
- sucker sticks
Instructions
- Preheat your oven to 250 degrees
- Sift your almond flour and 1 cup of the powdered sugar into a medium bowl so that you have a very fine mixture. Set aside
- Place your chickpea brine in your stand mixer (or in a large bowl) and whip on high speed until soft peaks start to form. This will take about 5 minutes
- Blend in the cream of tartar, remaining 1/4 cup of powdered sugar, and almond extract and beat for an additional couple of minutes
- Next, turn off your blender and gently fold in your almond flour mixture with a spatula
- Split your mixture into 3 different bowls
- Add the pink pitaya powder to one, and gently fold in until the batter is pink
- Add the blue butterfly pea flower powder to a different bowl, and gently fold in until the batter is blue
- Add the orange carrot powder to the last one, and gently fold in until the batter is a light orange
- Add parchment paper to a flat baking sheet (I prefer to use one with no edges) and line up your sticks allowing room to pipe 3-4 inch round circles
- Transfer your batter mixtures into a piping bag trying to keep each of the 3 colors in separate sections of the bag and pipe 3-4-inch round circles on the lined tray (making sure to space out the meringues so they don't touch). Repeat for all of the batter
- You can sprinkle with the sparkly amber passion fruit flakes prior to baking but know they won't be sparkly. I added these both before and after baking (garnishing after allows them to keep their sparkle!)
- Bake for about 15-20 minutes then turn the oven off and let the meringues cool slowly. I kept mine in there for about an hour just because I wasn't in a rush, but know that if you take them out and there's an extreme temperature change they will deflate and sink in
- When cool, sprinkle with more sparkly passionfruit flakes
- Store in the fridge (this will crisp them up, so if you desire chewy meringue pops, allow them to sit out for about 5-10 minutes)
Notes
* Sponsored by Suncore Foods
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 pops