Delicious and Egg-Free Vegan Meringues Recipe

This vegan meringues recipe is a delightful twist on the traditional meringue, perfect for those following a plant-based diet or with egg allergies. Made with aquafaba, the liquid from cooked chickpeas, these meringues maintain the same light and fluffy texture as their non-vegan counterparts. With a crispy exterior and a soft interior, these vegan meringues are a fantastic treat for everyone to enjoy.

Ingredients

• 1 cup aquafaba (liquid from one can of chickpeas)
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cream of tartar

Directions

1. Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, pour the aquafaba and cream of tartar.
3. Using a stand or handheld mixer, beat the aquafaba on medium speed until foamy.
4. Increase the speed to high and continue beating until soft peaks form.
5. Slowly add the sugar, a tablespoon at a time, while continuing to beat the mixture.
6. Once all the sugar has been added, beat the mixture until stiff peaks form and the meringue is glossy.
7. Gently fold in the vanilla extract.
8. Transfer the meringue mixture into a piping bag fitted with a round tip.
9. Pipe small mounds of meringue onto the prepared baking sheet, spacing them 1 inch apart.
10. Bake the meringues in the preheated oven for 90 minutes or until they are crisp and dry to the touch.
11. Turn off the oven and leave the meringues inside for another hour to cool and dry completely.
12. Once cooled, remove the meringues from the baking sheet and store them in an airtight container.

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