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Vegan Hertzoggie is a very popular South African traditional recipe. It was always a dream of mine to recreate this recipe into a more “healthier” version, and even though there is still a decent amount of sugar in it. The vegan meringue and shortcrust base come pretty close to the original and all that sugar don’t even matter with the first bite. Its international apricot day, I thought these cookies are the perfect recipe to share! These cookies are making me crave summer and home really badly. They were loved by my husband, our son and some of my friends (they had no clue they were vegan).

 

Vegan Hertzoggie is a very popular South African traditional recipe. It was always a dream of mine to recreate this recipe into a more “healthier” version, and even though there is still a decent amount of sugar in it. The vegan meringue and shortcrust base come pretty close to the original and all that sugar don’t even matter with the first bite. Its international apricot day, I thought these cookies are the perfect recipe to share! These cookies are making me crave summer and home really badly. They were loved by my husband, our son and some of my friends (they had no clue they were vegan).

 

Winters in our petit village is pretty dull and boring and today was one of the good days where we just decided to get out and go for breakfast. It just does the soul good to have a change of scenery especially for me that needs change. I can’t do the same old same old for too long AND we got to profit on the sales that are on right now! Vegan Hertzoggies plus sales, equals best day!

So yes I’m feeling energized and ready for the rest of winter, even though we’ll be skipping a few weeks visiting sunny SA. It kinds off just make the winter a bit more bearable. Even though things are not always ideal when traveling, especially when kids are involved (routines, sleeping arrangements, food ect) You kind have to stick it out and make it the best experience that you can, because things will never be perfect ideal or memorable if you do not make it like that.

 

That is my motto for 2019, more of life and all it’s a wonder, mess, and imperfection. I want to live it up even though it’s sometimes hard and messy. I want to have peace and trust that everything will work out for the good. Even though living overseas is lonely and sometimes hard, when we visit our families I want to make it count. That’s why I want my son and our other kids to come to experience the food, and warmness SA has to offer and it all starts at home. Hertzoggies is a part of my upbringing and I’ve always loved these petit tangy cookies, you just have to give them a go!

 

Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Intermediate
Difficulty 0

Ingredients

Hertzoggie cookie base

 

  • 1/2 cup almond flour
  • 2 1/2 cups shredded coconut
  • 75 ml coconut oil
  • 75 maple syrup
  • 1 tsp vanilla powder or vanilla essence
  • 1/2 tsp salt
  • 1/2 cup apricot jam

 

Coconut meringue

  • 2 1/2 cups toasted coconut
  • 120 ml water plus 60ml water (1/2 cup plus 1/4 cup)
  • 2 tsp agar agar powder
  • 1 cup sugar
  • 1/3 cup golden syrup (not maple syrup or agave, something with a high sugar content)
  • 1/3 cup aquafaba (chickpea brine)
  • 1/2 tsp guar gum or xanthan
  • 1/2 tsp lemon juice
  • 1 tsp vanilla powder or vanilla essence

 

You can pour the rest of the marshmallow fluff in to the sift powdered sugar and corn starch.

  • 1 cup powdered sugar
  • 1 cup cornstarch

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Place the almond flour and the coconut in a blender and blend into a flour.
  3. Add the rest of the ingredients and then mix well until it comes together.
  4. Smear the base into the small muffin tin’s (pre-sprayed with spray and cook or coconut oil), make use of water and the back of a tablespoon to smooth it out properly.
  5. Bake for 17 minutes until brown and leave to cool before removing from the muffin tin (carefully with a butter spoon) adding the apricot jam.

 

Coconut meringue

  1. For the coconut meringue: Place the 120 ml water in a saucepan and add the agar agar, dissolve and set aside.
  2. Combine the sugar, syrup and the remaining 1/4 cup water in a small saucepan and then bring to a boil.
  3. Make use of a candy thermometer until it reaches 120 degrees Celcius.
  4. Bring the agar agar to a boil and remove from the heat.
  5. While the syrup is still boiling and the agar is still hot, start by whisking up the chickpea brine and the lemon juice in a heatproof bowl, add the vanilla and beat until very stiff.
  6. Gradually drizzle the syrup while whisking the aquafaba, whisk well and then add the agar agar.
  7. The batter should be very stiff before you should stop whisking, you can use the full amount of half the marshmallow fluff (the fluff is amazing on hot chocolate).
  8. Fold in the toasted coconut and spread onto the apricot jam, place in the oven and bake for 20-25 minutes until brown on top, or bake slowly at 100 degrees Celcius for an hour to retain the actual meringue.
  9. Be aware the actual meringue will not stay very fluffy like a normal meringue (if you bake it quickly)  due to the no egg and will deflate with the heat, but it will still have a slight meringue effect.
  10. You can use a blow torch too if you would like a more fluffy type of meringue and a more toasted topping.
  11. Store in a plastic container in a cool dry area or in the fridge for up to three days.
Life-in-the-South-ICON

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Hope you’ll add this recipe to your traditional must makes when the time calls for them. They are surely unforgettable!

M*

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