Aquafaba Meringues
Aquafaba Meringues
Cortney Smith
30-35
15 minutes
45 minutes
French
Dessert
This vegan & plant-based meringue recipe is also fully customizable to change flavor, swap our alternative sugars and can even be eaten raw or baked! Check out the modifications and tips at the bottom of the recipe to create your very own flavor profile.
Ingredients
- 6 tablespoons chickpea aquafaba
- ¼ teaspoon cream of tartar
- ½ cup sugar
- ½ teaspoon vanilla extract
Directions
For Raw Meringue:
With a hand or stand mixer, add aquafaba and cream of tartar. Whip together, making sure cream of tartar incorporates, scraping if needed. Start low, but progress to high as soon as it gets foamy. Let it whip on high until stiff peaks form.
Once you have stiff peaks, while the mixer is going , add the sugar in 4 separate increments. Wait between each addition until you see it start to get shiny and meringue like and the sugar starts to dissolve.
When it is thick and shiny, add the vanilla. Let continue to whip until fully incorporated.
You can now use the meringue spread on a pie or dessert or piped onto your favorite dessert. For extra flavor, torch the meringue to give it a caramelized flavor! You can also put it under the broiler to brown.
To Bake The Meringue:
Preheat oven to 200°F. Prepare a baking sheet by lining it with parchment or a silcone baking liner.
Prepare a piping bag with tip and have ready.
After whipping, place meringue into the pastry bag. Pipe into stars or your favorite shape directly on the parchment.
Bake for 45 minutes.
When done, turn off the oven, leaving the meringues in the oven. Let rest for 20-30 minutes, then prop open the oven door and let cool the rest of the way.
Remove from parchment and enjoy!