Meringue Recipe
Vegan Meringue Recipe
This light and fluffy vegan meringue is made using aquafaba (the liquid from canned chickpeas) as a magical . With just a few simple ingredients, you’ll achieve crispy-on-the-outside, soft-on-the-inside meringues that are perfect for desserts or as a delightful treat.
Ingredients (Makes 20-25 small meringues)
- ½ cup (120ml) aquafaba (liquid from a can of chickpeas)
- ½ tsp cream of tartar (for stability)
- ¾ cup (150g) granulated sugar (preferably superfine for easy dissolving)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare Aquafaba
- Drain Chickpeas: Open a can of chickpeas and drain the liquid into a bowl. Measure ½ cup of the liquid (aquafaba).
- Chill: Place the aquafaba in the refrigerator for 30 minutes to ensure better whipping.
Step 2: Preheat Oven
- Preheat your oven to 225°F (110°C).
- Line two baking trays with parchment paper.
Step 3: Whip Aquafaba
- Beat the Aquafaba: Pour the chilled aquafaba into a clean, grease-free mixing bowl.
- Add Cream of Tartar: Sprinkle in the cream of tartar and a pinch of salt.
- Whip: Using an electric mixer, beat the mixture on high speed for 8-10 minutes until soft peaks form.
Step 4: Add Sugar Gradually
- Slow Addition: Gradually add the sugar, one tablespoon at a time, while continuing to whip.
- Stiff Peaks: Whip for an additional 8-10 minutes or until stiff, glossy peaks form, and the meringue holds its shape.
Step 5: Flavoring
- Gently fold in the vanilla extract (or any desired flavorings such as almond or lemon).
Step 6: Pipe the Meringues
- Transfer the meringue mixture into a piping bag with a star tip (or use a spoon for dollops).
- Pipe small swirls or dollops onto the prepared baking trays.
Step 7: Bake
- Bake: Place the trays in the preheated oven and bake for 1.5 to 2 hours, or until the meringues are crisp and easily lift off the parchment.
- Cool: Turn off the oven and leave the meringues inside to cool completely with the door slightly ajar (about 1 hour).
Serving Suggestions:
- Enjoy as a light snack with tea or coffee.
- Use as a topping for vegan pavlova or fruit desserts.
- Dip in dark chocolate for an extra treat.
Tips for Success:
- Aquafaba Quality: Use liquid from canned chickpeas with no salt for the best results.
- Cream of Tartar: Essential for stabilizing the aquafaba and achieving stiff peaks.
- Sugar Choice: Superfine sugar dissolves better, preventing a gritty texture.
- Storage: Store in an airtight container at room temperature for up to 5 days.
“Whip up these light and crispy vegan meringues made with aquafaba! Egg-free, fluffy, and utterly delicious—perfect for desserts or a guilt-free treat. Try the recipe today!”
