Enjoy these light and delicate vegan meringues. They're perfectly sweet and can be savored on their own, paired with other treats, or customized with your favorite toppings.
For enthusiasts of dainty indulgences, these vegan meringues are an absolute delight. Whisking them up is a straightforward affair, demanding only a handful of ingredients.
Who would have thought that the brine of chickpeas, known as aquafaba, could yield such a marvelous vegan dessert? The versatility of aquafaba is truly astounding, offering a myriad of recipe possibilities and to think I used to always discard this.
Once baked to perfection, these ethereal delights simply dissipate on the palate. Unlike traditional meringues, the vegan rendition is devoid of any discernible eggy flavor, adding to its allure.
Highlighted Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
For optimal results, I recommend utilizing aquafaba sourced from an organic can of chickpeas. This particular variety consistently yields superior fluffiness compared to other bean brines which I can never get to fluff up.
It is imperative to ensure that the aquafaba is at room temperature.
Additionally, the addition of white vinegar aids in achieving stiff peaks.
Should you desire a subtle infusion of flavor, Cortas Rose Water serves as an optional yet delightful option, while vanilla can serve as a suitable alternative.
While I have found success in sweetening the meringues with turbinado sugar, the option to utilize plain white sugar or even omit sweeteners altogether remains at your discretion.
Once baked and upon reaching room temperature when cooled, these delectable meringues can optionally be dipped in melted chocolate and set in the refrigerator, adding an element of whimsy to the preparation process.
Another vegan snack to try is chocolate covered rice cake with peanut butter.
Janelle's Tips
It is imperative to ensure that all utensils and equipment involved in the meringue-making process are meticulously clean, devoid of any residual matter that might hinder the meringues from rising.
While implementing a piping bag simplifies the creation of uniformly shaped meringues, you can achieve similar results by spooning out the meringue onto the tray, striving for uniformity in size.
In the absence of a piping bag, a resealable plastic bag with a snipped corner can be employed as an alternative.
The convenience of a silicone baking mat not only facilitates the meringue-making process but also ensures that each meringue effortlessly disengage from the mat once cooled. This versatile baking essential can be employed for an array of baked goods, I use it for a lot of vegan dessert recipes.
Should you desire to infuse your meringues with vibrant hues, consider incorporating a drop or two of your preferred food coloring while whisking or post peak formation to create captivating swirls. See the last photo as an example.
Storage Recommendations
Once completely cooled, store the vegan meringues in an airtight container or a snap-lock bag in a moisture-free environment to preserve their integrity.
They can be safely stored in the pantry for up to 2-3 days, providing a delectable treat for days to come.
Did you make this? I'd love to know! Leave me a comment below with a โ โ โ โ โ star rating or tagย @plantbasedfolkย on social media.
Recipe
Vegan Meringues
Ingredients
- 120 ml Aquafaba Canned chickpea water
- ยพ teaspoon White vinegar
- ยผ-โ cup Turbinado Sugar (AUS - raw sugar)
- ยพ teaspoon Rose Water or flavoring of choice
Instructions
- In a bowl, add aquafaba, optional rose water and white vinegar.ย Beat everything together until soft peaks form with either a stand-mixer with a whisk attachment, an electric whisk or the old fashion way, just a whisk.ย Once soft peaks have formed add sugar, one tablespoon at a time until all used up. Leave a 10 second gap between adding spoonfuls.120 ml Aquafaba, ยพ teaspoon Rose Water, ยพ teaspoon White vinegar, ยผ-โ cup Turbinado Sugar
- Once stiff peaks are formed, (your beaten vegan meringue is ready when the bowl can be turned upside down and the mixture does not slide or drip out of the bowl. It holds its shape), prepare your baking sheet tray.ย If using baking paper add a dot of meringue in each corner and placing the baking paper onto it. Or use a silicone mat laid onto the sheet tray
- Fill piping bag with aquafaba meringue and pipe bite sized discs onto the tray. Ensure each disc is evenly sized to maintain even baking.
- Place in a preheated (conventional setting) oven at 100C (210F), either ยฝ or ยพ down (not the top of the oven) for 90 minutes. Take the chickpea meringues out of the oven and allow them to cool down to room temperature.The vegan meringues are ready when they are easily peeled off the baking paper/silicone mat.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Tess
Is it necessary to use raw sugar? Or can I use regular granulated sugar instead?
Janelle Hama
regular is fine ๐
Farah
Hello, do you think I can use maple syrup instead of sugar?
Janelle
Hi Farah,
I don't think so, I think the liquid will break it up.
Good luck!
Rebekah
Hi Janelle, I just found your website and I'm so excited to try some of your recipes this week! About how many meringues does this recipe make? I have a big family, so I wonder if I need to double or triple it ๐
plantbasedfolk
Hi Rebekah,
Thanks for stopping by ๐
This will make you approx. 35 medium bite sized meringues.
Enjoy!
J
Minnie
I had no idea this is even possible. it's really cool. I made these and they worked out just great.
Sarah P
What did I do wrong? I followed the above & had beautiful meringue fluff that I was able to pipe onto my sheet.
It did seem odd that a lot of clear liquid seemed to be seeping out of the bag whilst I pipped.
After five minutes in the low temp oven I checked & they had completely disappeared back into liquid again?!!!
No clue & these started so promising, help please!
Janelle Hama
Sounds like the af wasnt beaten enough. There should be zero liquid