Description
These vegan meringues are a light, airy, and delightful treat made from aquafaba—the liquid from canned chickpeas—instead of egg whites. Perfect for those seeking a dairy-free and egg-free dessert, these crispy, sweet meringue kisses are ideal for snacking or as a decorative topping. They are simple to make and require only a few ingredients, resulting in a glossy, stiff-peaked meringue that bakes to perfect crispness.
Ingredients
Vegan Meringues Ingredients
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking sheets
Preheat your oven to 200°F (93°C) and line one or two large baking sheets with parchment paper to prevent the meringues from sticking. - Whip aquafaba and cream of tartar
In a large bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer with the whisk attachment, beat on high speed for about 5 minutes until soft peaks form, indicating initial aeration. - Add sugar and vanilla, whisk to stiff peaks
Gradually add the granulated sugar a few tablespoons at a time while continuing to beat. Incorporate the vanilla extract and keep mixing for about 5 more minutes until the mixture becomes thick, glossy, and forms stiff peaks. - Pipe the meringue shapes
Transfer the meringue mixture into a piping bag fitted with a large star tip or use a ziplock bag with the corner snipped off. Pipe small circles or “kisses” onto the lined baking sheets, spacing them about an inch apart. - Bake the meringues
Place the baking sheets into the preheated oven and bake for 1 1/2 to 2 hours. Test doneness by removing one meringue, allowing it to cool briefly, and gently opening it to ensure that it is no longer gooey inside. Continue baking if necessary until fully crisp. - Cool and store
Remove from oven and let the meringues cool completely on the baking sheets to set the texture. Once cooled, store them in an airtight container for up to 4-5 days to maintain crispness and freshness.
Notes
- Ensure your mixing bowl and whisk are completely clean and free of grease for best whipping results.
- If your aquafaba is watery, simmer it on the stovetop to reduce and concentrate before whipping.
- Be patient when adding sugar gradually to help stabilize the meringue.
- You can flavor your meringues with other extracts or spices as desired.
- Store meringues away from moisture to keep them crisp.
