Vegan Meringues Recipe
Category: Desserts
Yields: 20 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Aquafaba (chickpea water) | 150g |
| Powdered sugar | 165g |
| Lemon juice | to taste |
Instructions
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Prepare the Aquafaba: Begin by draining the chickpea cooking water (aquafaba) and making sure it’s well filtered. This will form the base of your meringues.
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Whisk the Aquafaba: Pour the aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Add a few drops of lemon juice, which will help stabilize the meringue.
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Gradually Add Sugar: With the mixer on, slowly begin adding the powdered sugar. Make sure to add it bit by bit, allowing the sugar to dissolve and incorporate fully before adding more.
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Whisk Until Stiff Peaks Form: Continue whisking on high speed until the mixture forms stiff peaks. The meringue should be thick and glossy, and when lifted with the whisk, it should form a sharp peak that doesn’t flop over.
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Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a star-shaped nozzle. This will give your meringues their signature shape.
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Shape the Meringues: On a baking sheet lined with parchment paper, pipe the meringue into small, evenly spaced dollops or nests. You can make them as big or small as you’d like, but make sure they are consistent in size for even baking.
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Bake: Place the meringues in a preheated oven and bake at a low temperature (around 90ยฐC or 200ยฐF) for 1 to 1.5 hours, or until they are dry to the touch and can easily be lifted off the parchment.
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Cool: Once done, allow the meringues to cool completely on the baking sheet before serving. They should be crisp on the outside and light as air inside.
Enjoy these delicate and fluffy vegan meringues as a sweet treat, perfect for any occasion! Theyโre light, airy, and naturally egg-free, making them a great option for those following a vegan lifestyle.
