Aquafaba Meringues
Prep time
Cook time
Total time
Looking to make eggless meringue or specifically a vegan meringue recipe using aquafaba? Check out my aquafaba meringue recipe using chickpeas, cream of tartar, sea salt, sugar, and vanilla extract.
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: French
Serves: 36 meringues
Ingredients
- ½ cup aquafaba
- ¼ teaspoon cream of tartar
- ½ cup white granulated sugar
- ½ teaspoon vanilla extract, or try with a flavour extract like almond, mint, or orange for flavoured meringues
Instructions
- Line 3 baking sheets with parchment paper or non-stick baking mats and place a large bowl or the bowl of your stand mixer in the fridge to chill.
- Preheat your oven to 210F.
- Add aquafaba and cream of tartar powder to the chilled bowl and beat on high until peaks form. You will soon understand why using a stand mixer is ideal, but a hand mixer works as well.
- While you are beating the mixture, add sugar, 1 tablespoon at a time, as well as salt and vanilla extract. Beat, scraping down the sides as needed, for roughly 10-15 minutes or until stiff peaks form. A trick my Omi always used was to flip the bowl upside down and see if the peaks stay in place.
- Transfer the meringue to a clean piping bag fitted with a French star tip, or a clean ziplock bag with a cut corner. Pipe out 1½ inch thick stars or rounds.
- Place all 2-3 baking sheets of cookies into the oven and bake for 45 minutes, turn the sheets, and cook for another 45 mins, or until the meringues have hardened.
- Turn off the oven and leave the cookies in the oven for another 20 mins to "dry" and become crisp.
- Remove cookies from oven, and allow them to cool fully on the baking sheets.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/10/29/aquafaba-meringues-vegan-meringues-recipe/