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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
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Aquafaba from a tin of white beans. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans
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Easy Aquafaba Vegan Meringues
- Prep Time: 30 minutes
- Overnight Time: 8 hours
- Cook Time: 4 hours
- Total Time: 12 hours 30 minutes
- Yield: ± 150 small and 60-70 Large Mmeringues
- Category: Vegan Recipes
Description
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.
Ingredients
- Liquid from one can of chickpeas, a 1/2-3/4 cup from a 540 ml tin. (I used a 3/4 cup)
- 1 cup berry sugar ***
- 1/2 teaspoon cream of tartar
- 1 1/2 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 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
Tried this recipe?
Mention @_EsmeSalon ortag #shareEScare
Nutrition
- Serving Size: 6
- Calories: 3
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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 whip up the whitest, so most people choose one of those 2 beans.
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
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Thanks for dropping in and checking out the recipes and what’s on offer.
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Sounds like a delicious recipe. I will pass it along to my vegan family and friends. Thank you!
Hi Latisha, Thank you for your kind words and for sharing it with your family and friends. I appreciate it
Oh my goodness I saw these when you first posted and I was like wow how on earth did you make them. Now I know thanks for sharing #SeniSal
Hi Bree, Thank you so much. It’s truly easy to make and if I can do you so will you! Try it out.
I’ve wanted to try using aquafaba. I’m so glad you were successful with it. That give me the courage to try it out too!
Cindy, I must say, its truly magic and it worked wonderful. The amount I used, made tons and tons so be ready to have enough to share to all your friends.
When you make it, please let me know what you think.
I’ve always wanted to try this, now to find canned chickpeas in Turkey. Also what is berry sugar please? I’m excited to try these on the yacht as they would be great as quick pick me ups as we sail.
Justine, hope you will like them. Berry sugar is just very fine granulated sugar. I prefer to use it for baking as it’s easy to incorporate into any mixture and especially here it dissolves easily and will leave the meringue super fine. You can use any other sugar as superfine or caster/castor sugar
Perfect thanks Esme!
♥ ♥ ♥ ♥
I wonder if you can use the liquid from other beans, like great northern or cannellini. We have a chickpea allergy in our family. They look wonderful; I’d love to try.
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
Thank you for checking this for me! I’m disappointed, though.
I have never heard of vegan meringues before, but these look good. I will give them a try! Thank you.
They’re so easy and good
Pingback: Es’s Vegan Christmas “Cake” | The Recipe Hunter
Pingback: Es’s Vegan Christmas “Cake” | The Recipe Hunter
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!
Thank you Eva – Yes they came out very good. I think the eyeballing and cream of tartar will make a difference. Try it again and let me know how they turn out. <3
Pingback: Es’s Roasted Chickpeas | The Recipe Hunter
One of my all time favorites. They melt in your mouth like clouds of sugar! 💖 💖 💖
Yup, for sure, I will have to hide them, or I will have to make more before Christmas. It’s super super yummy
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.
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
I’m sold 🙂 I’ve had many kitchen disasters in vegan baking when following others recipes. It’s nice to know you test your recipe out a few times.
Thanks so much. When you see Es’s …. then I made it myself.