Best 4 Vegan Meringues Recipes
Indulge in the delightful world of vegan meringues, where egg whites are replaced with aquafaba, the magical liquid found in canned chickpeas, to create a cloud-like, melt-in-your-mouth experience. These vegan meringues are not just a substitute; they are a celebration of plant-based culinary artistry. From classic meringues to enchanting variations like chocolate, rose-scented, and even savory options like parmesan crisps, this article presents a collection of vegan meringue recipes that will tantalize your taste buds and leave you craving more. Get ready to whip up these airy, crispy, and guilt-free treats that are perfect for any occasion, whether it's a special celebration, a sweet craving, or simply a desire to explore the endless possibilities of vegan baking.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN MERINGUES
These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.
Provided by ritaturner
Categories Desserts Cookies Meringue Cookies
Time 2h15m
Yield 25
Number Of Ingredients 4
Steps:
- Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
- Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
- Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
- Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Nutrition Facts : Calories 36.9 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 33.5 mg, Sugar 6 g
VEGAN MERINGUES
You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.
- Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.
- Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.)
VEGAN ROSE MERINGUES
Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.
Provided by likeatcake
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Time 2h
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
- Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
- Pipe small mounds of meringue onto prepared baking sheets.
- Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.4 g, Sugar 2.3 g
VEGAN MERINGUES
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
Provided by Barney Desmazery
Categories Dessert
Yield Makes 10-12
Number Of Ingredients 3
Steps:
- Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
- Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins - far longer than for a traditional meringue.
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Sodium 0.1 milligram of sodium
Tips:
- Make sure to use aquafaba that is at room temperature. This will help the meringue whip up better.
- Whip the aquafaba gradually, starting at low speed and increasing the speed as the meringue begins to foam.
- Continue whipping the meringue until it reaches stiff peaks. This means that the meringue will hold its shape when you lift the beaters out of the bowl.
- If you are not sure if the meringue has reached stiff peaks, you can do the ribbon test. To do this, slowly pour a spoonful of meringue back into the bowl. If the meringue falls back into the bowl in a ribbon, it is ready.
- If you are using a stand mixer, be sure to use the whisk attachment. The paddle attachment will not be able to whip the aquafaba properly.
- If you are having trouble getting the meringue to whip up, you can add a pinch of cream of tartar. This will help to stabilize the meringue and make it more likely to reach stiff peaks.
- Once the meringue has reached stiff peaks, you can add your desired flavorings. Some popular flavorings for vegan meringues include vanilla extract, almond extract, and lemon zest.
- Pipe the meringue onto a baking sheet lined with parchment paper. Make sure to leave some space between the meringues, as they will spread slightly during baking.
- Bake the meringues in a preheated oven at 200 degrees Fahrenheit for 1-2 hours, or until they are dry and crisp.
- Once the meringues are baked, let them cool completely before serving.
Conclusion:
Vegan meringues are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for any occasion, from birthday parties to holiday gatherings. With a little planning and effort, you can create beautiful and delicious vegan meringues that will impress your friends and family.
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