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Vegan Meringues

These pretty little meringues are light and crisp just like regular meringues but of course without the egg white! They are so easy to make with just a handful of ingredients and you can store them in an airtight container ready to use in desserts or sweet treats. They could also make wonderful festive gifts too.

I used a natural red colouring but you could leave them plain or use alternative colouring. You do have to use regular sugar – alternatives like xylitol will not work.

Vegan Meringues

Overview

Makes around 40 meringues

Preparation time: 15 minutes

Cooking time: 1 hour 15 minutes plus resting time

 

What’s Good About It?

These are a great alternative if you have an egg allergy and a perfect way to use up leftover chickpea brine. You can store these in an airtight container for up to 1 week.

Did You Know?

These would make a simple sweet treat with berries and coconut yogurt. You could also sandwich them together with your favourite filling

Ingredients

2 cans of aquafaba (liquid from 2 cans of chickpeas) around 240ml

1tsp apple cider vinegar or white wine vinegar

1tsp cream of tartar

225g icing sugar

Instructions

 

  1. Preheat the oven to 100C. Grease and line 3-4 baking trays with baking parchment.
  2. Place the aquafaba in a food processor with a whisk blade and process for about 5 minutes until light and fluffy. Slowly drizzle in the vinegar and continue to whisk for another minute until thick and white.
  3. Very slowly with the whisk running add the icing sugar and cream of tartar to produce a thick meringue. This will take about 5 minutes.
  4. Using a disposable piping bag place either a star or plain nozzle according to what your prefer. Using a cocktail stick dipped in your colouring draw very thin lines of colour inside the piping bag spaced at intervals – this will give you the marbled effect.
  5. Spoon the meringue into the piping bag. Pipe little swirls of meringue onto the baking trays leaving a little space between them.
  6. Place in the oven for 75 minutes. Turn off the oven and allow them to sit in the oven for another 1 hour.
  7. Remove from the oven and allow to cool completely before removing them from the paper.
  8. Store in an airtight container until required.

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