Description
This vegan meringue recipe uses aquafaba, the liquid from canned chickpeas, to create light and airy meringue treats without eggs. Perfect as a dairy-free, gluten-free dessert, these crisp meringues are simple to whip up and bake slowly for the ideal texture and sweetness.
Ingredients
Scale
Vegan Meringue Ingredients
- ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas)
- ½ teaspoon cream of tartar
- ½ cup powdered sugar (or superfine granulated sugar)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 200°F and line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the meringues.
- Beat aquafaba and cream of tartar: Pour the aquafaba into a clean, grease-free mixing bowl and add the cream of tartar. Using a hand or stand mixer on medium-high speed, beat for 5–8 minutes until soft peaks form, creating a fluffy base similar to egg whites.
- Add sugar gradually: Slowly add the sugar one tablespoon at a time while continuously beating. Continue whipping the mixture until stiff, glossy peaks form, which may take up to 10 minutes for perfect texture.
- Flavor with vanilla: Beat in the vanilla extract to add a subtle sweetness and aroma to your meringue mixture.
- Shape the meringue: Spoon or pipe the meringue onto the prepared baking sheet in small dollops or decorative shapes according to your preference.
- Bake slowly: Bake the meringues for 1½ to 2 hours at 200°F, or until they are dry to the touch and easily lift off the parchment paper without sticking.
- Cool in the oven: Turn off the oven and leave the meringues inside to cool with the door slightly ajar. This step helps them dry out fully and become crisp without cracking.
Notes
- Store cooled meringues in an airtight container at room temperature for up to 3 days to maintain crispness.
- Avoid making meringues on humid days, as moisture in the air can cause them to soften and lose their texture.
