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
Scale
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.
