Description
These Vegan Meringues are a light, crispy, and delightful treat made without eggs, using aquafaba as a perfect vegan substitute. Perfect for those seeking a sweet, airy dessert that’s entirely plant-based, these meringues are easy to whip up and bake to perfection. Crisp on the outside and melt-in-your-mouth inside, they are ideal for snack lovers and vegan dessert enthusiasts alike.
Ingredients
Scale
Aquafaba Meringue Base
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 200°F (93°C) and line one or two large baking sheets with parchment paper to prevent sticking and facilitate easy removal of the meringues.
- Prepare the Meringue Base: In a large bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer with a whisk attachment, beat on high speed for about 5 minutes until soft peaks form, creating a fluffy base for your meringue.
- Incorporate the Sugar: Gradually add the granulated sugar a few tablespoons at a time while continuing to beat the mixture. Add the vanilla extract and keep beating for another 5 minutes until stiff peaks form and the mixture is thick, shiny, and glossy.
- Shape the Meringues: Transfer the meringue mixture into a piping bag fitted with a large star tip or use a ziplock bag with a snipped corner. Pipe small circles or “kisses” onto the prepared baking sheets, leaving about an inch of space between each.
- Bake: Place the baking sheets in the preheated oven and bake for 1 1/2 to 2 hours. Check doneness by cooling one meringue for a minute and ensuring it is crisp and no longer gooey inside. Continue baking if necessary.
- Cool and Store: Remove the meringues from the oven and allow them to cool completely on the baking sheets. Once cooled, store in an airtight container for up to 4-5 days. Enjoy them fresh for the best texture.
Notes
- Ensure that no oil or grease contaminates the bowl or beaters, as fat can prevent aquafaba from whipping properly.
- If aquafaba does not whip well, try using fresher or different brands, as the protein content can vary.
- You can add food coloring or other flavor extracts to customize your meringues.
- Store meringues in an airtight container to maintain crispness and prevent moisture absorption.
- For quicker desiccation, you can prop the oven door slightly ajar during baking using a wooden spoon, but watch closely to avoid overheating.
