These vegan meringue cookies are light, airy, and adorable. They’re made using chickpea aquafaba and result in perfect meringue every time.
Embark on a delightful journey with these vegan meringue cookies! Crafted with ingenuity using chickpea aquafaba, these treats defy expectations, delivering a light and airy texture that's as adorable as it is delicious. If you've ever hesitated about trying vegan meringue, let this recipe be your game-changer. The aquafaba magic unfolds to create perfect meringues every time, proving that plant-based delights can be just as enchanting.
I was hesitant about attempting vegan meringue until I tried it.
To be more clear and correct any errors, the rewritten text could be: “To be honest, creating these was remarkably easy!”
If you are unfamiliar with aquafaba, allow me to explain. A few years ago, some brilliant individuals found that the liquid (brine) from a can of chickpeas behaves similarly to egg whites when beaten.
When beans are soaked in water, the proteins from the beans leach out into the water, making it behave similarly to egg whites. This water can be used as a substitute for egg whites in various recipes.
I have used aquafaba before and it worked really well when I made my vegan mousse.
For some reason, I was intimidated by the idea of making vegan meringue.
These came out beautifully. I’m considering vegan lemon meringue and pavlova.
I researched various recipes and techniques and finally discovered the perfect one.
I found helpful troubleshooting tips for making vegan meringue from the Lazy Vegan Baker.
HOW TO MAKE VEGAN MERINGUE
You can find detailed instructions and measurements in the recipe card located at the bottom of the post. This summary is meant to complement the process photos.
- To make these, simply add the aquafaba and cream of tartar to an electric mixer.
- To achieve a nice and foamy texture, you should start off slowly.
- Then you speed it up and as you can see things start to get very creamy and glossy!
- You slowly add sugar and vanilla as you whip until you have nice, glossy stiff peaks.
- It’s best to pipe the mixture onto a parchment-lined tray. However, uniformity is important, and mine are not the same size.
- To prepare the dish, bake it at 250°F (121°C) for 45 minutes. Once the baking time is over, switch off the oven but do not open it for the next hour. It’s really crucial to keep the oven closed for an hour after baking without opening it.
INGREDIENT NOTES
This recipe makes use of 6 tablespoons of aquafaba, which is the liquid left over from a can of chickpeas. This quantity is approximately half of what you can obtain from a 15-ounce (425g) can of chickpeas. You can either discard the remaining liquid or utilize it in other recipes that require aquafaba.
- Cream of tartar – This technique works well for stabilization and is similar to whisking egg whites.
- Granulated sugar – Using cream of tartar works best for making meringues as it provides the necessary structure.
DOES IT TASTE LIKE PROPER MERINGUE?
The resulting meringues are absolutely perfect in texture and taste.
Now, if you taste the meringue mixture before baking, you’ll notice the chickpea flavor.
Once baked, all traces of chickpea flavor disappear, so don’t be skeptical.
All that’s left is a perfect, sweet, airy, and crispy meringue.
HOW TO STORE YOUR MERINGUES
If you are in a hot or humid environment, place them in the fridge immediately.
We are currently experiencing high humidity, causing things to become sticky and collapse quickly within a short period of time, approximately 15 minutes.
We put the meringues in the fridge and they returned to their perfect state within seconds. Therefore, be aware that hot and humid weather can cause the meringue to become sticky and collapse. To prevent this, store the meringues in an airtight container in the fridge, and they will remain perfect for snacks for up to 5 days.
From a nutritional standpoint, this recipe for vegan meringue has both positive and negative aspects. On one hand, it uses aquafaba, the liquid from canned chickpeas, instead of egg whites, making it suitable for vegans and people with egg allergies. Aquafaba is rich in protein and fiber from chickpeas, which presents a healthier alternative to traditional meringue. However, it should be noted that while aquafaba is a healthier alternative to egg whites, it still contains some sodium from the chickpea brine, so people monitoring their sodium intake should take this into account. While the recipe uses a relatively small amount of added sugar (just half a cup of white sugar for the entire batch), as a proponent of minimizing sugar intake, I recommend replacing it with any non-caloric sugar substitute. If we're evaluating this recipe in its original form, despite the fact that, like any meringue, this dessert contains less fat compared to other desserts, it's still a sweet treat that should be consumed in moderation as part of a balanced diet. The baking process at a low temperature helps preserve some nutrients and prevent excessive browning, but it's important to avoid overconsumption due to the high sugar content. Overall, this recipe for vegan meringue can be enjoyed occasionally as part of a balanced diet, especially for those following a plant-based or egg-free lifestyle. However, like any dessert, it should be consumed in moderation to maintain overall health and well-being.
1 Place aquafaba and cream of tartar in a stand mixer bowl.
2 To make a foamy mixture, start at a slow speed and whip the ingredients.
3 Begin by whisking the mixture slowly and gradually increasing the speed until it becomes white, glossy, and stiff peaks start to form.
4 Whip at a fast speed while slowly adding the sugar.
5 Add the vanilla to the mixture.
6 Continue to beat the mixture until it reaches a glossy texture and stiff peaks form.
7 Preheat your oven to 250°F (121°C).
8 To prepare the baking tray, cover it with parchment paper.
9 Instead of spooning, pipe the meringue mix onto a parchment-lined tray to create cookie shapes.
10 Place the dish in the oven and bake it for 45 minutes. Once the time is up, turn off the oven, but do not open it. Please note that it is crucial not to open the oven at this point. Leave the oven off for one hour, and make sure to time it accurately.
11 After baking for 45 minutes, let the meringues sit in the oven for an additional hour without opening the door before removing them.
12 For crispy perfection, store them in an airtight container in the fridge if the weather is hot or humid.
Calories: 37
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When working with aquafaba, the liquid from chickpeas, the key is to start slow and build that foamy texture gradually. It's the secret to achieving the perfect glossy consistency. Additionally, don't let the chickpea flavor in the raw mixture throw you off – once baked, it magically disappears, leaving behind sweet, airy, and crispy meringues. If you're in a humid environment, store these delights in the fridge to maintain their perfect state. Enjoy the journey of creating and savoring these delightful vegan treats!
