Consider the marvel of vegan meringue recipe, crafted from the simple magic of aquafaba. It’s important to whip this chickpea brine into glossy peaks, blending in sugar for sweetness.
Pay attention to the baking process, achieving a crisp exterior with a marshmallow-like interior. This great option proves you may want a delightful, cruelty-free, light, and satisfying dessert.
WHY IT WORKS
- Utilizes aquafaba, a surprising byproduct of chickpeas, turning waste into wonder.
- Sugar stabilizes the aquafaba, creating meringues that hold their shape perfectly.
- Low and slow baking ensures a crisp exterior with a soft, airy interior.
- Absolutely no animal products, making it a great option for vegans and environmentally conscious eaters.
- It’s a homemade delight, showcasing the simplicity and versatility of plant-based ingredients.
Have you ever craved a light, fluffy dessert but felt limited by vegan options? I certainly have. Navigating the world of plant-based baking often felt like a puzzle, especially regarding classics like meringue. That’s until I discovered the secret ingredient hiding in plain sight: aquafaba.
The journey to perfecting a vegan meringue recipe was not just about substituting ingredients; it was a testament to creativity and sustainability in the kitchen.
This discovery solved my dessert problem and opened up a new realm of baking possibilities. I could recreate the beloved meringue texture by embracing this innovative approach without compromising taste or ethics. Let me share how this simple yet revolutionary ingredient can transform your vegan baking experience.
What Is A Vegan Meringue?
A vegan meringue is a delightful dessert that mirrors the classic meringue but omits animal products. The key ingredient is aquafaba, the liquid from canned chickpeas, which, when whipped, mimics the properties of egg whites.
Sugar is added to sweeten and stabilize the mixture. This results in glossy peaks that hold their shape, much like traditional meringue.
Vegan meringue offers a cruelty-free alternative, allowing those following a vegan lifestyle to enjoy a light, airy, versatile dessert, from pies to pavlovas, without compromising taste or texture.
Quick Fact – Did you know aquafaba was discovered as an egg substitute in 2014? It’s revolutionized vegan baking, offering a versatile, sustainable alternative for creating light, airy textures.
Recipe Directions
- Start Mixing: Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of your stand mixer.
- Whip to Foam: Begin slowly, whipping until the mixture becomes foamy.
- Increase Speed: Gradually increase the speed, continuing to whip until the mixture turns white and glossy and stiff peaks start to form.
- Add Sugar: Slowly add the sugar while whipping quickly to ensure it fully incorporates.
- Add Vanilla: Mix in the vanilla extract for flavor.
- Achieve Stiff Peaks: Whip until you achieve glossy, stiff peaks. This indicates that the meringue is ready.
- Preheat Oven: Set your oven to 250°F (121°C) in preparation for baking.
- Prepare Baking Tray: Line a baking tray with parchment paper to remove the meringues easily.
- Pipe Meringues: Pipe the meringue mix into cookie shapes onto the prepared tray. Piping gives a more uniform shape, but spooning is also an option.
- Bake: Place the tray in the oven and bake for 45 minutes. The slow baking is crucial for the perfect texture.
- Rest in Oven: Turn off the oven, but do not open it after baking. Leave the meringues inside for an additional hour to dry out further, ensuring a crisp texture.
- Remove and Store: Remove the meringues from the oven after the rest period. They should be light, crisp, and ready to enjoy. Store in an airtight container to keep them fresh, preferably in the fridge if it’s warm or humid.
Variations, Add-Ons, And Toppings
Flavor Variations
- Lemon or Citrus Zest: Add lemon, lime, or orange zest into the meringue mix before baking for a citrusy twist.
- Cocoa Powder: Incorporate cocoa powder for chocolate-flavored meringues.
- Coffee Powder: A small amount of instant coffee powder can give your meringues a mocha flavor.
Add-Ons
- Nuts: Fold in finely chopped nuts like almonds, pecans, or pistachios for added texture and flavor.
- Chocolate Chips: Mix mini chocolate chips or cacao nibs for chocolatey bites.
- Fruit Puree Swirl: Gently fold in a swirl of fruit puree, such as raspberry or mango, for a colorful and fruity meringue.
Toppings
- Fresh Fruit: Top your meringues with fresh fruit like berries, kiwi, or passion fruit before serving for a fresh complement.
- Whipped Coconut Cream: A dollop of whipped coconut cream makes for a deliciously creamy topping.
- Vegan Caramel or Chocolate Sauce: Drizzle with vegan caramel or chocolate sauce for added decadence.
- Powdered Sugar: A light dusting of powdered sugar can add sweetness and a snowy appearance.
Vegetable Substitutions
- Zucchini for Noodles: Spiralized zucchini makes a great low-carb, gluten-free alternative to pasta.
- Cauliflower for Rice: Grated cauliflower is a fantastic, low-calorie substitute for rice in any dish.
- Mushrooms for Meat: with their meaty texture, Portobello mushrooms can replace beef in burgers and steaks.
- Butternut Squash for Cheese: Blended butternut squash offers a creamy, sweet base for vegan cheese sauces.
- Avocado for Butter: Mashed avocado provides healthy fats in baking, making it a nutritious substitute for butter.
- Spinach for Lettuce: Rich in iron and vitamins, spinach is a nutrient-packed alternative to iceberg lettuce in salads.
- Chickpeas for Chicken: In salads and wraps, chickpeas offer a protein-rich, flavorful alternative to chicken.
- Sweet Potatoes for Bread: Sliced and toasted, sweet potatoes can be a gluten-free alternative to bread slices for open-faced sandwiches.
Quick Tip – Be aware that soaking nuts overnight before blending can enhance the creaminess of vegan sauces and desserts, providing a smoother texture and richer flavor.
Best Side Dishes
- Fresh Berry Compote A sweet and tangy berry compote complements the sweetness of meringue perfectly.
- Lemon Curd A vegan lemon curd can add a zesty contrast to meringue’s light, airy texture.
- Whipped Coconut Cream Thick and creamy, this is ideal for adding a smooth texture against the crisp meringue.
- Chocolate Ganache A rich, vegan chocolate ganache can serve as a decadent dip or drizzle.
- Minted Fruit Salad A refreshing side of mint-infused fruit salad offers a fresh palate cleanser.
- Vegan Ice Cream A scoop of vegan ice cream alongside meringue adds a creamy, cold element, perfect for balancing textures.
- Caramel Sauce A drizzle of vegan caramel sauce can introduce a warm, sweet flavor that pairs wonderfully with meringue.
- Nut Praline Chopped, caramelized nuts add a crunchy, sweet element that contrasts beautifully with the meringue’s soft interior.
How To Serve?
- Meringue Kisses: Pipe small meringues onto your serving plate and sprinkle with edible glitter or colored sugar for a festive touch.
- Meringue Tarts: Fill mini tart shells with vegan lemon curd or chocolate ganache and top with a meringue swirl.
- Eton Mess: Crumble meringue into a glass and layer with whipped coconut cream and fresh berries for a delightful mess.
- Meringue Nests: Pipe meringue in the shape of nests and fill with whipped coconut cream and fruit compote.
- With Sorbet: For a refreshing dessert option, serve a crisp meringue alongside a scoop of your favorite vegan sorbet.
- Meringue S’mores: Sandwich a piece of vegan chocolate and a dollop of marshmallow cream between two small meringues.
- Coffee Companion: Serve meringue cookies as a light, sweet complement to a rich cup of coffee or tea.
- Dessert Charcuterie Board: Arrange meringues with fruits, nuts, vegan cheeses, and spreads for a grazing board.
Quick Tip – Ensure your mixing bowl and beaters are completely clean and dry when making vegan meringue. Any trace of oil or water can prevent aquafaba from reaching stiff peaks.
Storage & Make Ahead
- Airtight Storage: Store vegan meringues in an airtight container to keep them crisp. Avoid humid environments, as moisture can soften them.
- Cool Completely: Ensure meringues are completely cool before storing to prevent condensation, which can lead to sogginess.
- Room Temperature: They are best kept at room temperature in a dry place for up to 2 weeks, maintaining their texture.
- Freezing: For longer storage, freeze meringues in a single layer before transferring to a container. They can last for months.
- Make Ahead: Vegan meringues are perfect for preparing in advance. Once baked and cooled, they’re ready to serve immediately, making them an ideal, hassle-free dessert option for gatherings.
Quick Fact – Did you know aquafaba, the star ingredient in vegan meringue, can whip up to three times its volume, mirroring egg whites’ unique aerating and binding properties?
Time-Saving Tips
- Pre-measure Ingredients: Having all your ingredients measured and ready can streamline the process.
- Room Temperature Aquafaba: Use aquafaba at room temperature to speed up the whipping time.
- Silicone Baking Mat: Instead of parchment paper, use a silicone baking mat for quick cleanup and easy meringue removal.
- Pipe with a Bag: Fill a piping bag once and pipe all your meringues simultaneously, saving time over spooning them individually.
- Large Batches: Make larger batches less frequently and store them, as vegan meringues store well when kept properly.
- Electric Mixer: An electric stand or hand mixer saves time and effort compared to manual whisking.
- Check for Peak Stiffness: Regularly check for stiff peaks to avoid over- or under-whipping once they start to thicken.
- Oven Timer: Use a timer to remind you when it’s time to turn the oven off and to keep track of the cooling period inside the oven.
Vegan Meringue Recipe
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Measuring Cups and Spoons
- Baking Tray
- Parchment Paper or Silicone Baking Mat
- Piping Bag with Nozzle (optional)
- Spatula
- Oven
Ingredients
- 6 Tablespoons Aquafaba (liquid from a can of chickpeas)
- ¼ teaspoon Cream of Tartar
- ½ cup White Granulated Sugar (100g)
- ½ teaspoon Vanilla Extract
Instructions
- Start Mixing: Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of your stand mixer.
- Whip to Foam: Begin slowly, whipping until the mixture becomes foamy.
- Increase Speed: Gradually increase the mixer’s speed and whip until the mixture turns white glossy, and stiff peaks start forming.
- Add Sugar: Slowly add the sugar while whipping quickly to ensure it fully incorporates into the mixture.
- Add Vanilla: Mix in the vanilla extract to flavor the meringue.
- Achieve Stiff Peaks: Continue to whip until you achieve glossy, stiff peaks, indicating the meringue is ready for baking.
- Preheat Oven: Set your oven to 250°F (121°C) to prepare for baking the meringues.
- Prepare Baking Tray: Line a baking tray with parchment paper to ensure the meringues can be easily removed after baking.
- Pipe Meringues: Pipe the meringue mix into cookie shapes onto the prepared tray for a uniform shape, though spooning is also an option.
- Bake: Place the tray in the oven and bake for 45 minutes. The slow baking process is crucial for achieving the perfect texture.
- Rest in Oven: Turn off the oven, but do not open it after baking. Leave the meringues inside for an additional hour to dry out further, ensuring a crisp texture.
- Remove and Store: Remove the meringues from the oven after the rest period. They should be light and crisp. Store them in an airtight container, and if it’s warm or humid, keep them in the fridge to maintain freshness.
Notes
- Aquafaba Quality: The better the aquafaba, the better the meringue. Use liquid from unsalted chickpeas for best results.
- Cream of Tartar: This stabilizes the aquafaba, helping to form and hold stiff peaks.
- Gradual Sugar Addition: Adding sugar ensures it dissolves properly, avoiding a gritty texture.
- Vanilla for Flavor: Adjust the amount based on personal taste preference.
- Oven Temperature: Accurate oven temperature is crucial; consider an oven thermometer.
- Resting Time: Don’t skip the resting time in the oven; it’s key for texture.
- Storage: Store in an airtight container to keep meringues crisp.
- Humidity: Avoid making meringues on humid or rainy days, as moisture can affect the outcome.
Nutrition Table
Frequently Asked Questions
Can I Use Any Type Of Sugar For Vegan Meringue?
Yes, you can use various types of sugar, but fine white granulated sugar is recommended for vegan meringue. It dissolves more easily into the aquafaba, ensuring a smooth, glossy texture without grittiness.
Coarser sugars, like raw or turbinado, might not dissolve as well and can affect the meringue’s texture. Powdered sugar is also an option but may contain cornstarch, which could impact the meringue’s structure.
How Do I Know When The Meringue Has Reached Stiff Peaks?
Stiff peaks are achieved when the whipped aquafaba and sugar mixture stand firmly on the whisk or beaters when lifted from the bowl. The peak should hold its shape without drooping at the tip.
This usually occurs after 6 to 10 minutes of high-speed whipping, depending on your mixer. It’s important to stop at stiff peaks to avoid over-whipping, which can make the meringue too dry or cause it to deflate.
Why Did My Vegan Meringue Deflate After Baking?
Deflation after baking can occur for several reasons:
- Under-whipping: Not reaching stiff peaks before baking can result in meringues that don’t hold their shape.
- Over-whipping: Over-whipping the aquafaba can break down the structure, leading to deflation during or after baking.
- Opening the Oven: Opening the oven door during or immediately after baking lets in a rush of cold air, causing rapid temperature changes that can make meringues collapse.
- Humidity: High humidity can affect the final texture, making meringues less crisp and more likely to deflate.
Can I Make Vegan Meringue Without Cream Of Tartar?
Yes, vegan meringue can be made without cream of tartar, though this ingredient helps stabilize the aquafaba and maintain stiff peaks.
If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar to help stabilize the aquafaba. However, the results might vary slightly in terms of stability and texture.
How Long Can Vegan Meringue Be Stored, And How?
Vegan meringue can be stored in an airtight container at room temperature for up to a week. It’s crucial to ensure the meringues are completely cooled before storage to prevent condensation inside the container, which could make them soggy.
If you live in a particularly warm or humid climate, storing them in the refrigerator may help, but they’re best enjoyed within a few days for optimal texture. Adding a silica gel packet to the container can help absorb excess moisture and keep the meringues crisp.
