Meringues are a light and airy dessert traditionally made with egg whites, but did you know you can make equally delicious meringues without any animal products? Vegan meringues are made using aquafaba, the liquid from a can of chickpeas, which perfectly mimics the properties of egg whites when whipped. These meringues are crisp on the outside and tender on the inside, making them a delightful treat for anyone following a vegan diet or those looking to explore new baking techniques. Whether you’re vegan or just curious about alternative baking, this guide will show you how to make perfect vegan meringues.
Ingredients for Fluffy Vegan Meringues
- 1 can (15 ounces) chickpeas (for aquafaba) – The key ingredient that replaces egg whites in this vegan meringue recipe.
- ½ teaspoon cream of tartar – Helps stabilize the aquafaba and maintain the structure of the meringues.
- ¾ cup granulated sugar – Adds sweetness and creates the classic meringue texture.
- 1 teaspoon vanilla extract – Enhances the flavor with a warm, sweet note.
- Optional: food coloring or flavor extracts – For customizing the color and flavor of your meringues.
How to Make Fluffy Vegan Meringues
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats. This will prevent the meringues from sticking and ensure an easy cleanup.
Step 2: Prepare the Aquafaba
Open a can of chickpeas and drain the liquid into a large mixing bowl. This liquid, known as aquafaba, will serve as your egg white substitute. Measure out ½ cup of aquafaba for this recipe. You can save the chickpeas for another recipe.
Step 3: Whip the Aquafaba
Using an electric mixer or a stand mixer fitted with the whisk attachment, beat the aquafaba on medium speed until it becomes frothy. This usually takes about 3-4 minutes. Once the aquafaba is frothy, add the cream of tartar. The cream of tartar helps to stabilize the whipped aquafaba, ensuring that it holds its shape.
Step 4: Gradually Add the Sugar
With the mixer running on medium-high speed, slowly add the granulated sugar, one tablespoon at a time. This gradual addition allows the sugar to dissolve completely, which is crucial for achieving a smooth and glossy meringue. Continue to beat the mixture until stiff peaks form. This means that when you lift the whisk out of the bowl, the meringue should hold its shape and not collapse.
Step 5: Add Vanilla Extract and Optional Flavoring
Once stiff peaks have formed, gently fold in the vanilla extract. If you’re using any food coloring or additional flavor extracts, now is the time to add them. Be careful not to overmix, as this can cause the meringue to deflate.
Step 6: Pipe or Spoon the Meringue onto Baking Sheets
Transfer the meringue mixture into a piping bag fitted with a star tip or simply use a spoon to dollop the meringue onto the prepared baking sheets. Pipe or spoon the meringue into small, even-sized rounds, leaving a bit of space between each one.
Step 7: Bake the Meringues
Place the baking sheets in the preheated oven and bake the meringues for 1 ½ to 2 hours. The low temperature allows the meringues to dry out slowly without browning. The meringues are done when they are crisp to the touch and can be easily lifted off the parchment paper.
Step 8: Cool and Store
Turn off the oven and leave the meringues inside to cool completely. This gradual cooling process helps to prevent the meringues from cracking. Once cooled, store the meringues in an airtight container at room temperature. They will keep for up to a week, remaining crisp and delicious.
About the Main Ingredients
Aquafaba
Aquafaba is the star ingredient in vegan meringues, acting as a direct substitute for egg whites. It is the viscous liquid that remains after cooking chickpeas, and it has a unique ability to trap air when whipped, creating a foam that can be used in various recipes, including meringues, mousses, and even macarons. The beauty of aquafaba lies in its versatility and ease of use—it’s a simple, plant-based alternative that can be used in both sweet and savory dishes. Plus, it’s a great way to reduce waste by utilizing an ingredient that might otherwise be discarded.
Cream of Tartar
Cream of tartar, or potassium bitartrate, is a byproduct of winemaking. It is a common ingredient in baking, particularly in recipes that require whipped egg whites or aquafaba. Cream of tartar stabilizes the whipped foam, helping it maintain its structure and volume. It also prevents the sugar from crystallizing, ensuring a smooth and glossy finish in meringues. While not strictly necessary, it significantly improves the texture and stability of vegan meringues.
Sugar
Granulated sugar is essential for giving meringues their characteristic sweetness and structure. When sugar is whipped into aquafaba, it dissolves and helps to create a stable foam that hardens during baking. The sugar also gives the meringues their crisp exterior while maintaining a soft, chewy center. You can use regular granulated sugar, but superfine sugar works even better because it dissolves more quickly.
Vanilla Extract
Vanilla extract is a common flavoring in meringues, providing a warm, sweet aroma that enhances the overall taste. In vegan meringues, vanilla extract adds a familiar flavor that pairs well with the airy, light texture. If you prefer, you can substitute vanilla extract with other flavorings like almond extract, lemon extract, or peppermint extract for a unique twist.
Vegan meringues are a fantastic alternative to traditional meringues, offering all the light, airy, and sweet qualities you love without the use of eggs. By using aquafaba, you can create meringues that are not only vegan-friendly but also incredibly easy to make. Whether you’re catering to dietary restrictions or simply want to try something new, this vegan meringue recipe is sure to impress. Enjoy them on their own, as part of a dessert, or as a topping for pies and cakes—there’s no wrong way to enjoy these delightful treats!
