Welcome to our guide on how to make vegan meringue. Whether you’re a vegan or looking to reduce your egg consumption, this recipe is perfect for you. Meringue has always been a tricky dessert to make without eggs, but we have found the perfect replacement that will give you the same results. In this article, we’ll walk you through an easy and delicious vegan meringue recipe using aquafaba, as well as provide some tips on how to make the best meringue possible.
Not only is this recipe egg-free, but it’s also plant-based, making it a great option for those following a vegan diet. With our step-by-step guide, you’ll be able to create beautiful and tasty vegan meringue cookies or use it as a topping for pies and desserts. So, let’s get started on how to make vegan meringue!
Easy Vegan Meringue Recipe
If you’re looking for a delicious vegan dessert that’s easy to make, look no further than this vegan meringue recipe! Instead of using eggs, this recipe uses a surprising ingredient: aquafaba. This magical liquid is the brine from a can of chickpeas and it works perfectly as an egg substitute in meringue recipes.
|1 can of chickpeas||Electric hand mixer|
|1 cup of caster sugar||Piping bag with a nozzle|
|1 teaspoon of white vinegar||Parchment paper|
|1 teaspoon of cornflour||Oven preheated to 120°C (250°F)|
|1/4 teaspoon of cream of tartar|
First, drain the liquid from the can of chickpeas and reserve the chickpeas for another recipe. Add the liquid to a large mixing bowl and use an electric hand mixer to whip it into stiff peaks. This can take anywhere from 5-10 minutes, so be patient!
Once the aquafaba is whipped, gradually add the caster sugar, one spoonful at a time, while continuing to beat the mixture. This should take another 5 minutes or so. The mixture should become thick and glossy, with stiff peaks forming once again.
Next, add the white vinegar, cornflour, and cream of tartar to the bowl and mix everything together using the electric hand mixer. The mixture should become even thicker and hold its shape when piped.
Transfer the mixture into a piping bag with a nozzle of your choice and pipe it onto a baking tray lined with parchment paper. The meringue can be piped into any shape you desire, but small dollops work well for making meringue kisses.
Place the baking tray in the preheated oven and bake the meringues for 1-2 hours, or until they are crisp on the outside and marshmallowy on the inside. Once baked, turn off the oven and leave the meringues to cool in the oven with the door slightly ajar.
And there you have it – delicious, egg-free meringues that are perfect for any occasion. Enjoy!
Tips for Making the Best Vegan Meringue
Making vegan meringue can be tricky, but with a few tips and tricks, you can achieve the perfect fluffy texture and delicious taste. Here are some ideas to help you create the best egg-free meringue possible.
Use the Right Ingredients
When making vegan meringue, the secret ingredient is aquafaba. This is the liquid from a can of chickpeas and is a great substitute for egg whites. Make sure to use unsalted chickpeas and strain the liquid through a fine mesh sieve before using it. You can also use the liquid from other beans such as black beans or white cannellini beans, although the resulting meringue may be slightly discoloured.
Keep Everything Clean and Dry
Before starting, make sure your mixing bowl and beaters are clean and completely dry. Any moisture or residue can prevent the aquafaba from whipping up properly. You can also add a pinch of cream of tartar to help stabilize the meringue.
Add Sweetener Gradually
You can sweeten your vegan meringue with sugar, agave or maple syrup, or any other sweetener of your choice. Make sure to add the sweetener gradually, a tablespoon at a time, while you are whipping the aquafaba. This will help the meringue become light and fluffy and prevent it from collapsing.
Whip, Whip, Whip
Whipping the aquafaba is key to achieving the right texture. You can use a handheld mixer or a stand mixer to whip the liquid until it forms stiff peaks. This can take anywhere from 5 to 15 minutes, depending on the equipment and the size of your batch. Be patient and keep whipping until the meringue is light and airy.
Bake at the Right Temperature
When baking your vegan meringue, make sure to preheat your oven to the right temperature. Most recipes call for a low temperature, around 100-120°C, and a long baking time, around 1-2 hours. This will help the meringue dry out slowly and evenly and prevent it from cracking or collapsing. Make sure to check the meringue regularly as it bakes, and remove it from the oven as soon as it is dry and crispy.
Variations on Vegan Meringue
Now that you’ve mastered the art of making vegan meringue, it’s time to get creative and experiment with different flavours and textures. Here are some ideas to inspire your culinary adventures:
If you’re a chocolate lover, you’ll adore this variation. Simply add one tablespoon of cocoa powder to the aquafaba mixture before whipping it up into peaks. You can also try melting some dairy-free chocolate and folding it into the mixture before piping it onto your baking sheets. The result is a rich, indulgent dessert that’s perfect for impressing your guests.
For a tangy twist on classic meringue, add one tablespoon of lemon juice and the zest of half a lemon to the aquafaba mixture. Pipe the meringue onto a baking sheet and bake as usual. Once it’s cooled, you can serve it with fresh berries or a dollop of vegan cream for a zesty, refreshing treat.
If you’re a fan of coconut, you’ll love this variation. Add a teaspoon of coconut extract and one tablespoon of desiccated coconut to the aquafaba mixture, and whip it up until it forms stiff peaks. Pipe the meringue onto your baking sheets and bake as usual. The result is a fluffy, tropical dessert that’s perfect for summertime.
With these variations, the possibilities are endless. You can also experiment with different flavour combinations, such as raspberry and vanilla, or matcha and white chocolate. Whatever you choose, have fun and enjoy the delicious results of your vegan meringue creations.
Tips for Making the Best Vegan Meringue
Getting the perfect vegan meringue can take a bit of practice, but with these tips, you’ll be on your way to making delicious egg-free meringue in no time.
1. Use Aquafaba
The key to making vegan meringue is using the liquid from a can of chickpeas, also known as aquafaba. Be sure to use the liquid from unsalted chickpeas for the best results.
2. Make Sure Equipment is Clean
Before starting to make the meringue, make sure all equipment is clean and free of any grease. Even a small amount of oil can prevent the meringue from forming stiff peaks.
3. Use Cream of Tartar or Vinegar
Adding a small amount of cream of tartar or vinegar to the aquafaba can help stabilize the mixture and create a smoother meringue. Just be careful not to add too much, as it can affect the flavour.
4. Gradually Add Sugar
Adding sugar too quickly can cause the meringue to collapse. Gradually add the sugar while continuing to beat the mixture until it forms stiff, glossy peaks.
5. Bake at Low Temperature
Bake the meringues at a low temperature for a longer time to ensure they dry out properly and don’t collapse. Keep an eye on them and rotate the baking sheet if necessary.
Variations on Vegan Meringue
Vegan meringue is a versatile ingredient that can be used in a variety of desserts. Here are a few variations to try:
1. Chocolate Meringue
Add cocoa powder to the meringue mixture before beating to create a chocolatey twist on traditional meringue.
2. Meringue Cookies
Pipe small dollops of meringue onto a baking sheet and bake at a low temperature to create light and airy meringue cookies.