Vegan Meringues
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Vegan Meringues with Aquafaba

Whip up some crunchy vegan meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs.

This easy recipe makes light, airy and perfectly sweet vegan meringue.

What are Vegan Meringues?

Meringue is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

However, in this recipe, we have recplaced the eggs whites with Aquafaba, to make it vegan friendly.

This recipe is a must have for any budding vegan baker, and it can be used in all manner of delicious desserts.

In addition, you can also try baking these meringues using our amazing range of Natural Flavoured Icing Sugars to give different flavours every time you make them!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

1 can of Chickpeas
1 Teaspoon of Cream of Tartar
120g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
Filling:
Tin of Coconut Milk
Fresh Fruit of your choice

Instructions

1. Pre-heat your oven to 120 C, 250 F, Gas mark 1/2.

2. Put greaseproof paper onto a baking tray and wipe with a small amount of vegetable oil. This will stop the meringues sticking to the paper.

3. Drain can of chickpeas, catching the bean water (‘aquafaba’) into a measuring jug.

4. Measure out the same volume of caster sugar to aquafaba into a separate bowl.

5. Then, pour the aquafaba into a large, clean bowl – bigger bowls are better as you want lots of room to add volume.

6. Add 1 tsp of cream of tartar.

7. Beat the mixture with an electric hand whisk until it looks white and glossy.

8. Then, add the sugar slowly whilst still mixing. It will start to thicken up and develop a sticky marshmallow consistency which holds stiff peaks.

9. Using a tablespoon place blobs of mixture on the baking tray leaving about an inch between blobs. Cook for an hour.

10. After an hour check the meringue. They should be a little golden and *just* firm to the touch and not tacky or sticky.  If they are still sticky, check at 10 minute intervals.

11. When they are done turn the oven off and leave the meringue in to cool preferably overnight.

Filling:

12. Drain the water from the tin of coconut and then scoop out the cream. Sandwich the meringues together and add fruit if you wish.

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