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