Description
These Vegan Meringues are a light, airy, and delightful treat made entirely without eggs using aquafaba, the liquid from canned chickpeas. Perfect for those seeking a vegan dessert option, these meringues are crisp on the outside and melt-in-your-mouth on the inside, flavored delicately with vanilla extract. They are simple to make, bake low and slow, and can be enjoyed fresh or stored for several days.
Ingredients
Scale
Vegan Meringue
- 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 prepare for 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, giving your meringue base the light structure needed.
- 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 beat for about 5 more minutes until stiff peaks form and the mixture becomes thick and glossy.
- Shape the Meringues: Transfer the meringue mixture into a piping bag fitted with a large star tip or a ziplock bag with the corner snipped off. Pipe the mixture into small circles or “kisses” onto the prepared parchment-lined baking sheets, leaving about an inch of space between each meringue.
- Bake: Place the trays in the preheated oven and bake for 1 1/2 to 2 hours. Test doneness by removing a meringue and letting it cool for a minute; it should be crisp throughout and no longer gooey inside. Continue baking if needed.
- 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 to maintain freshness and crispness.
Notes
- Ensure your mixing bowl and whisk are clean and free from oil to achieve the best meringue volume.
- Adding sugar slowly helps the meringue achieve stability and a glossy finish.
- Bake at a low temperature to dry out the meringues instead of browning them.
- Aquafaba from canned chickpeas works best; homemade aquafaba can vary in consistency.
- Store meringues in an airtight container away from moisture to prevent sogginess.
