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Easy Aquafaba Vegan Meringues

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WOW – I’ve done it – I made Easy Aquafaba Vegan Meringues and trust me, it’s very easy and they taste as good as regular Meringues

 

Yield: ± 150 small and 60-70 Large Mmeringues

Easy Aquafaba Vegan Meringues

Aquafaba Vegan Meringues

Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic the functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.

Prep Time 30 minutes
Cook Time 4 hours
Overnight Time 8 hours
Total Time 12 hours 30 minutes

Ingredients

  • Liquid from one can of chickpeas, a ½-¾ cup from a 540 ml tin. (I used a ¾ cup)
  • 1 cup berry sugar ***
  • ½ teaspoon cream of tartar
  • 1½ teaspoons vanilla extract
  • 6-8 drops food coloring (yellow and green)

Instructions

Ensure the mixing bowl, whisk and all utensils are squeaky clean and free from any residual oils and DO NOT use plastic.

Preheat oven to 200°F.

Line 6 baking sheets with parchment paper, you will need them all.

Prepare 2 x 16" disposable piping bags with the tips, and I used Star Nozzle # 5CS and 85C.

You can also just scoop dollops onto the prepared sheets.

Mix the vanilla extract into the sugar with a fork and set aside.

Add your chickpea liquid to the mixing bowl and turn stand mixer to med-high and beat for ±1 minute.

Add the cream of tartar and beat until medium peaks (whisk leaves a trail through the mixture but not so stiff it stands upright) with the mixer on the highest speed. This can take anything up to 10 minutes for peaks to form. This will vary depending on your mixer and speed.

Slowly, with at least 30 seconds intervals between each addition, add 1 tbsp (12.5ml) of sugar at a time, while the mixer is running. Do not add all the sugar at once as this will cause the air that you already whipped in will deflate.

Continue until you used all the sugar.

Stop the machine a few times and scrape down the sides of the bowl so no sugar is left on the upper edges.

You will see the change in the consistency in the meringue as it will now be super thick and glossy and have tripled in volume.

Stop the mixer and take a little bit of the mixture and rub it between your fingers to test for graininess.

If so, the sugar has not been fully incorporated. Just continue to beat it as long as necessary to eliminate the graininess.

As you can overwhip cream, so can you over whip aquafaba and it will deflate the product.

As I used berry sugar, I did not have a problem with any graininess.***

Spoon ½ the mixture in a glass bowl, and add 6-8 (or depending on the depth of the color) or more drops of coloring and semi mix in through.

I prepared one with green and the 2nd bowl with yellow coloring.

Spoon the mixture into the already prepared 16" piping back and pipe your meringue onto the prepared baking sheets and put in the oven for 2 hours.

PLEASE DO NOT open the oven for the first 2 hours.

I piped 4 sheets with small rosettes and the remaining two with normal size meringue roses.

As I can fit 6 trays in my oven, I decided to make some bigger ones in order to use all the meringue.

The smaller ones I will be used as decoration on a Christmas Vegan Pudding/Cake

After the 2 hours, switch off the oven and leave the meringues to dry for a minimum of 1-2 hours extra, or if possible leave overnight in the closed oven.

If you wish, you can open the oven to have a quick peek at this point, but don’t let too much heat escape (peek and close) as they still need to dry out.

It will only be done when they easily peel off the parchment paper.

Store in an airtight container.

Notes

Original Source: Vegan Baker

Modified, tried, and tested by Esme Slabs


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Nutrition Information

Yield

220

Serving Size

6

Amount Per Serving Calories 3Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

Have you tested and enjoyed this recipe?

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Is Aquafaba Keto-friendly?

With the use of a little secret weapon called “Aquafaba” (the liquid in canned chickpeas) these macaroons hold perfectly, bake up sweetly (without sugar) and are perfect for those on a low-carb or Ketogenic diet as well! Double win!
 
 

What is Aquafaba?

Aquafaba translates from Latin as bean water. You can use any bean water but as far as I know, Chickpea and white beans provide the most neutral flavor and apparently whip up the whitest, so most people choose one of those 2 beans.

 

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Thought so, well then all you need to do would be to hop over and sign up and receive freebies – more to come in the future, as I am constantly coming up with new ideas and will add them on a regular basis. Sign up and snag some awesome Freebies 

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Similar Recipes

 Why not take a look and check out the Homemade delicious healthy Aquafaba Bran Muffins or if you need a Vegan Mayo you can try Vegan Aquafaba (Chickpea Liquid) Mayo/Sauce

 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

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26 thoughts on “Easy Aquafaba Vegan Meringues”

    • Terri, I am unable to answer this, as I have not heard of any other bean liquid being used for making Meringues.
      I checked the Internet and it seems like you can use great northern beans and white kidney beans and they go on saying that chickpea held their shape the best. The other two lost a lot of their definition in the oven. White kidney held a little better than great northern, but the difference between the two was negligible. Texture: I felt like the chickpea meringue melted in the mouth better than the others, but the difference was subtle. Taste: This is a biggie. I barely noticed any bean flavor with chickpea meringue. Great northern meringue tasted just a little off—if I make it again, I’ll up the vanilla to 1 tsp. White kidney meringue had a very strong bean flavor, and nobody really liked it. If you try, add a large amount of flavoring (2 tsp vanilla at least, or cocoa powder, or even both!) Information pulled from https://community.kidswithfoodallergies.org/blog/the-egg-free-vegan-meringue-recipe-that-will-shock-you

      Reply
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  3. I tried making these not long ago but since I was not following any directions but just eyeballing it, I didn’t add any cream of tartar. Might use it next time, your outcome looks stiffer!

    Reply
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  5. This recipe makes me so happy! I loved my grandma’s version but I’m following a vegan diet now. I’m going to try it out with the mint-chocolate chip meringues my family loves.

    Reply
    • This is so so easy to make and you can play around with any flavor and coloring you wish. I made this as I will also be posting a Vegan Christmas Pudding Bomb and as the original recipe is NOT vegan, I had to make a lot of substitutes so basically I am only using the idea. The Meringues will be used in stead of Chocolate Maltesers and all the white chocolate will be dark chocolate. <3 it

      Reply

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