Easy Aquafaba Vegan Meringues |

Description

These Easy Aquafaba Vegan Meringues are light, crisp, and a little bit magical once they come out of the oven. They’re made from simple pantry ingredients, but the texture feels like you’ve done something far more complicated than you actually have.

Ingredients

Units Scale

3/4 cup liquid from 1 can chickpeas (540 ml tin), aquafaba
1 cup berry sugar
1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
6 to 8 drops of food colouring (yellow and green)

Cook Mode Prevent your screen from going dark

Instructions

Start by getting everything super clean, like squeaky clean.
Any grease at all will mess with the aquafaba, so I usually wipe the bowl, whisk, and tools twice just to be sure. Also, skip plastic bowls here; they can hold onto oils.
Preheat oven to 200⁰F (93⁰C).
Line 6 baking sheets with parchment paper and set them aside. You’ll need all of them, so just prep them now so you’re not scrambling later.
Grab your 1½ tsp vanilla extract, and mix it into the 1 cup berry sugar with a fork. This helps distribute flavour more evenly later.
Pour the ¾ cup aquafaba (chickpea liquid) into a clean mixing bowl. Whip on medium-high speed for about 1 minute until it starts to foam.
Add ½ tsp cream of tartar and continue whipping on high speed.
You’re looking for medium peaks here, where the whisk leaves a trail, but it’s not fully stiff yet. This can take up to 10 minutes, depending on your mixer.
Now slowly add the 1 cup berry sugar, about 1 tbsp at a time.
Leave a good 30 seconds between each addition while the mixer runs so you don’t deflate the mixture.
Keep going until all the sugar is in. Stop occasionally and scrape down the bowl so nothing sticks to the sides.
At this point, the mixture should look thick, glossy, and almost marshmallow-like. It should have tripled in volume.
Check texture by rubbing a bit between your fingers. If it feels grainy, keep whipping until smooth. With berry sugar (Canadian Product), this usually sorts itself out pretty quickly.
Divide the mixture into two bowls. Add 6 to 8 drops of food colouring into each bowl, one yellow and one green, then gently fold just enough to swirl.
Spoon each coloured mixture into piping bags fitted with star nozzles (I used #5CS and 85C). You can also just dollop it if piping feels like too much fuss today.
Pipe onto prepared trays in small rosettes or larger swirls, depending on what you want. I ended up doing a mix just to use everything up.
Bake for 2 hours at 200⁰F (93⁰C). Do not open the oven at all during this time.
After 2 hours, turn the oven off and let them dry inside for 1 to 2 more hours, or even overnight if you can wait that long.
They’re ready when they lift cleanly off the parchment paper.
Store in an airtight container once fully cooled.

Notes

Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes