If you’ve ever thought that meringues were off-limits for vegans, get ready to be amazed! This Vegan Meringues: A Delightful Treat for Everyone Recipe transforms simple pantry staples into airy, crispy clouds of sweetness that will charm both plant-based eaters and dessert lovers alike. These meringues are light as a feather, naturally glossy, and just the right amount of sweet, making them perfect for parties, an afternoon treat, or whenever you need a touch of magic on your plate.
Ingredients You’ll Need
Don’t let the simplicity fool you — each ingredient in this recipe plays a key role in achieving that perfect texture and flavor. From the humble aquafaba that whips up like egg whites to the cream of tartar that stabilizes everything, each element contributes to making these meringues irresistibly delicious and beautifully resilient.
- Aquafaba: The liquid from canned chickpeas that whips into fluffy peaks, giving the meringues their signature airy texture.
- Cream of Tartar: A pinch of this helps stabilize the aquafaba foam, ensuring your meringues hold their shape and crisp up nicely.
- Granulated Sugar: Adds sweetness and structure, giving the meringues their glossy, crisp exterior.
- Vanilla Extract: A splash of vanilla brightens the flavor with a warm, comforting aroma that elevates the whole treat.
How to Make Vegan Meringues: A Delightful Treat for Everyone Recipe
Step 1: Preheat the Oven
Start by setting your oven to a low 200°F (93°C) and prepping your baking sheets with parchment paper. This slow, gentle heat is key to drying out the meringues without browning them, so you get that perfect crisp every time.
Step 2: Prepare the Meringue Base
Pour your aquafaba into a large mixing bowl and sprinkle in the cream of tartar. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on high speed until soft, billowy peaks begin to form — this usually takes about 5 minutes. This stage is crucial, as the texture of your meringues depends on properly aerated aquafaba.
Step 3: Incorporate the Sugar
Now, the magic happens. Gradually add your granulated sugar a few tablespoons at a time to the whipped aquafaba, continuing to beat steadily. Once all the sugar is incorporated, add the vanilla extract. Keep whisking for about 5 more minutes until you achieve stiff, glossy peaks that hold their shape firmly. This thick, shiny mixture is the hallmark of perfectly whipped vegan meringue.
Step 4: Shape the Meringues
Transfer your meringue mixture into a piping bag fitted with a star tip, or just use a sturdy ziplock bag with a tiny corner snipped off if you’re in a pinch. Pipe small, pretty “kisses” or circular mounds onto your prepared baking sheets, leaving roughly an inch of space between each so they bake evenly and don’t stick together.
Step 5: Bake
Pop the trays into your preheated oven and let the meringues bake slowly for 1 1/2 to 2 hours. To test if they’re done, carefully remove one and let it cool for a minute; crack it open gently — it should be crisp all the way through without any gooey center. If it’s not quite ready, back into the oven it goes until perfect.
Step 6: Cool and Store
Once baked to crispy perfection, let your vegan meringues cool on the trays completely before moving them. Store in an airtight container to keep them fresh and crisp for up to 4-5 days, though the temptation to enjoy them fresh and just-baked is almost irresistible!
How to Serve Vegan Meringues: A Delightful Treat for Everyone Recipe
Garnishes
These meringues are like a blank canvas, begging for delightful embellishments. Dust them with a little cocoa powder, sprinkle crushed freeze-dried berries on top, or drizzle with dairy-free chocolate to amp up their visual appeal and flavor profile. A fresh berry or a mint leaf adds a perfect pop of color and freshness.
Side Dishes
They pair wonderfully with fresh fruit salads, vegan whipped cream, or even alongside a cup of rich, herbal tea. Try serving them with a bright passionfruit coulis or a tangy lemon curd to balance the sweetness, creating a sophisticated and refreshing dessert experience.
Creative Ways to Present
Stack a few meringues with layers of dairy-free cream and fresh fruit to build an elegant pavlova-inspired dessert. Alternatively, crumble them over vegan ice cream or use as crunchy toppers for puddings and parfaits. Their lightweight crunch adds texture and whimsy wherever they’re added.
Make Ahead and Storage
Storing Leftovers
Store your meringues in an airtight container at room temperature, away from moisture and humidity. They hold crispness well for a few days, making them a perfect make-ahead treat for parties or a sweet snack on hand.
Freezing
If you need to keep them longer, freezing is an option! Place your cooled meringues in a single layer on a baking sheet to freeze initially, then transfer them to an airtight container or freezer bag. Frozen vegan meringues keep well for up to a month.
Reheating
To refresh your meringues from the freezer or day-old storage, pop them into a low oven at 200°F (93°C) for about 5-10 minutes. This will revive their crisp exterior without melting or burning, making them taste just as good as freshly baked.
FAQs
What is aquafaba, and why is it used in this recipe?
Aquafaba is the liquid from canned chickpeas and acts as a fantastic egg white substitute thanks to its ability to whip into fluffy peaks. Its proteins and starches mimic the properties of egg whites, making vegan meringues possible.
Can I use other types of sugar for this recipe?
While granulated white sugar works best for achieving a shiny, stable meringue, you can experiment with superfine sugar to help it dissolve faster. Avoid powdered or brown sugar as these can affect the texture.
How do I know when my vegan meringues are done?
Your meringues should be completely dry and crisp on the outside with no sticky or gooey center. Gently open a cooled meringue — if it snaps cleanly and feels light and airy, it’s ready.
Can I flavor the meringues differently?
Absolutely! Try adding almond extract, lemon zest, or a hint of cocoa powder for a unique twist. Just add these flavors as you add the vanilla extract in Step 3.
Are vegan meringues suitable for freezing and later use?
Yes, vegan meringues freeze well and maintain their texture if stored properly. Just thaw at room temperature and refresh in a low oven to restore their crispiness before serving.
Final Thoughts
I can’t recommend this Vegan Meringues: A Delightful Treat for Everyone Recipe enough because it proves that vegan desserts can be just as magical and delightful as traditional ones. Plus, making them together is such a fun, rewarding experience that will have you reaching for that piping bag again and again. So go ahead, whip up a batch and enjoy the light, crispy, sweet goodness that everyone will love!
Print
Vegan Meringues: A Delightful Treat for Everyone Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 40 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Meringues are a light and airy treat made from aquafaba, the liquid from canned chickpeas, creating a perfect egg-free alternative to traditional meringues. They are sweet, crisp, and ideal for those following a vegan diet or anyone looking for a delightful dairy- and egg-free dessert option.
Ingredients
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 the Oven: Preheat your oven to 200°F (93°C) and line one or two large baking sheets with parchment paper to prevent the meringues from sticking.
- Prepare the Meringue Base: In a large bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer with the whisk attachment, beat on high speed for about 5 minutes until soft peaks form, indicating a light and airy structure.
- Incorporate the Sugar: Gradually add the granulated sugar a few tablespoons at a time while continuing to beat. Add the vanilla extract and continue whisking for about 5 more minutes until stiff peaks that hold their shape and a glossy texture develop.
- Shape the Meringues: Transfer the thick and glossy meringue mixture into a piping bag fitted with a large star tip or use a ziplock bag with the corner snipped off. Pipe small circular shapes or kiss shapes onto the prepared baking sheets, spacing them an inch apart to prevent sticking during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 1½ to 2 hours. Check doneness by removing one meringue and letting it cool for a minute; it should be crisp and not gooey inside.
- Cool and Store: Allow the meringues to cool completely on the baking sheets. Once cooled, store them in an airtight container at room temperature for up to 4-5 days to maintain freshness.
Notes
- Ensure the aquafaba is well chilled for better whipping results.
- The cream of tartar stabilizes the meringue but can be substituted with a small amount of lemon juice if unavailable.
- The low oven temperature is key to drying out the meringues without browning them.
- Store meringues away from moisture to keep their crispness.
- For added flavor, consider adding a pinch of cinnamon or cocoa powder when adding sugar.
