Vegan Meringue

 

Piped the meringue onto parchment paper using zip lock bags

Hard to believe that the chickpea water would whip up to look like meringue

My daughter with egg allergies has never tried meringue cookies and wanted to try them. I found this great recipe using aquafaba (chickpea water). I doubled this recipe and split it into 4 flavors: coffee (added mocha extract and some espresso powder), mango (mango extract), vanilla (added some purple dye), mint (peppermint extract and green dye). It takes longer to come to stiff peaks and I think I should have whisked it so that the meringue was stiffer. They looked more like macaron cookies.

Vegan Meringue (Airy and Perfect) - Loving It Vegan

Ingredients

6 Tablespoons Aquafaba liquid from a can of chickpeas*

¼ teaspoon Cream of Tartar

½ cup White Granulated Sugar (100g)

½ teaspoon Vanilla Extract

 

Instructions

1.      Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of your stand mixer.

2.      Start at slow speed and whip until foamy.

3.      Then gradually increase speed until white and glossy and stiff peaks start to form.

4.      Add the sugar in slowly while whipping at fast speed.

5.      Add in the vanilla.

6.      Keep whipping until glossy stiff peaks form.

7.      Preheat your oven to 250°F (121°C).

8.      Line a baking tray with parchment paper.

9.      Pipe the meringue mix into cookie shapes onto the parchment lined tray. Alternatively you can spoon it out, but I found piping to be much easier.

10.   Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but DON’T OPEN IT (excuse the caps, but this part is very important). Leave the oven off, but don’t open it for one hour. Time it.

11.   After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.

12.   They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long lasting results.

Notes

·        This amount of chickpea liquid is roughly half of what you’ll get from one 15 ounce (425g) can of chickpeas when drained. You can throw out the rest or use it for other egg replacement purposes or for another batch of vegan meringue.

·        Keep the meringues stored in a covered container in the fridge for 5 days.

·        Recipe adapted from A Little Insanity.