Description
These vegan meringues are a light, airy, and delightful treat made using aquafaba — the liquid from canned chickpeas — as a perfect egg white substitute. With a crispy exterior and a melt-in-your-mouth texture, these dairy-free, egg-free meringues are ideal for anyone seeking a delicious vegan dessert or snack.
Ingredients
Scale
Vegan Meringue Ingredients
- 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 Oven and Prepare Baking Sheets: Preheat your oven to 200°F (93°C). Line one or two large baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Whip Aquafaba and Cream of Tartar: In a large bowl, combine the aquafaba and cream of tartar. Using a hand mixer or a stand mixer with the whisk attachment, beat the mixture on high for about 5 minutes until soft peaks form. This step incorporates air to create volume and structure.
- Add Sugar and Vanilla, Beat to Stiff Peaks: Gradually add the granulated sugar a few tablespoons at a time while continuously beating. Add the vanilla extract and keep beating for about 5 more minutes until stiff, glossy peaks form, indicating the mixture is thick and holds shape well.
- Pipe the Meringue Shapes: Transfer the meringue mixture into a piping bag fitted with a large star tip or use a ziplock bag with a corner cut off. Pipe small circles or “kisses” onto the prepared baking sheets, spacing them about an inch apart to prevent sticking during baking.
- Bake the Meringues: Place the baking sheets in the preheated oven and bake for 1 1/2 to 2 hours until fully crisp. Check doneness by removing one meringue and letting it cool briefly; it should no longer be gooey inside.
- Cool and Store: Once baked, remove the meringues from the oven and allow them to cool completely on the baking sheets. Store the cooled meringues in an airtight container for up to 4-5 days for best freshness and texture.
Notes
- Use aquafaba from canned chickpeas for the best consistency; homemade aquafaba can vary.
- Ensure the mixing bowl and whisk are completely clean and free of grease to help the aquafaba whip properly.
- Do not increase oven temperature; low and slow baking is key to drying out the meringues without browning.
- If you want colored meringues, add a few drops of food coloring while beating the mixture.
- Store in an airtight container to prevent them from becoming sticky or chewy due to humidity.
