Vegan Meringues
Meringues are a simple but delicious dessert usually made with a base of just two ingredients: egg whites and sugar. If eggs aren’t part of your diet, this can be tricky. Fortunately, this dessert can be replicated by replacing eggs with aquafaba.
You’ll need four ingredients: aquafaba, cream of tartar, sugar, and vanilla extract. This recipe is easy but it does require a bit of elbow grease to whisk the aquafaba to become light and fluffy. If you have a hand mixer, it will do most of the work for you.
Meringues made with egg whites can only be whisked for a certain amount of time otherwise they will collapse, but there is more room for error with aquafaba. Once the ingredients are combined, the mixture will need to be baked for two hours.
Ingredients
- 1 (15-ounce) can unsalted chickpeas, drained with liquid reserved
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
Steps to Make It
- Gather the ingredients.
- Preheat your oven to 200 F. Line 2 baking sheets with parchment paper, making sure they lay flat. Set them aside. Prepare a piping bag or have a plastic bag ready to fill.
- In a very clean mixing bowl add the chickpea liquid. Begin mixing on medium-high speed and beat for 3 to 4 minutes or until soft to medium peaks form. Add in the cream of tartar and beat until combined.
- Whisk together the granulated sugar and vanilla extract in a small bowl and then slowly add the mixture to the chickpea liquid. Add it in intervals and pause for 30 seconds in between each addition, mixing the whole time.
- The mixture should be glossy, thick, and have stiff peaks. It will be about 3 times the original volume. There should be no graininess from the sugar when you rub the meringue between your fingers. If there is, continue to beat until there is no more grainy texture. Unlike traditional meringue, you cannot overbeat this mixture.
- Add the meringue to your prepared piping bag and pipe onto your parchment lined baking sheets.
- Bake for 2 hours. Be sure to leave the oven closed—no peeking. Turn off the oven and leave the meringues in the oven for another hour or up to overnight.
Click ‘Next Page‘ if you want to see more.