Vegan Aquafaba Meringues

Tags: #vegan #dessert #meringue #glutenfree #aquafaba Serving: 36 pieces Total time: 3 hours

Crisp, glossy meringue kisses made entirely from aquafaba, dried low and slow for a delicate snap and clean melt.

Ingredients

• 150 g aquafaba (unsalted chickpea brine), at room temperature
• 1.5 g cream of tartar
• 240 g caster sugar (superfine)
• 5 ml vanilla extract
• 5 ml white vinegar, for wiping bowl (optional)

Steps

1. Preheat oven to 95°C.
2. Place oven racks in the upper and lower thirds.
3. Line two baking sheets with parchment paper.
4. Fit a piping bag with a 1 cm round or star tip.
5. Wipe the inside of a large metal mixing bowl with the vinegar.
6. Wipe the whisk or beaters with the vinegar.
7. Dry the bowl and whisk completely with a clean towel.
8. Pour the aquafaba into the bowl.
9. Add the cream of tartar to the aquafaba.
10. Whip on medium speed until the mixture looks foamy, about 2–3 minutes.
11. Increase speed to medium-high.
12. Whip until soft peaks form, about 3–5 minutes.
13. Add 20 g of sugar to the bowl.
14. Whip for 20 seconds.
15. Repeat adding 20 g of sugar and whipping for 20 seconds until all sugar is added.
16. Whip until stiff, glossy peaks form, about 3–5 minutes.
17. Rub a small amount between your fingers to check for sugar grit.
18. Whip 1–3 minutes more if gritty.
19. Add the vanilla extract to the bowl.
20. Whip for 10 seconds to combine.
21. Transfer the meringue to the piping bag.
22. Pipe 3 cm mounds onto the prepared sheets, spacing 3 cm apart.
23. Place the sheets in the oven.
24. Bake for 45 minutes.
25. Rotate the sheets front to back and top to bottom.
26. Bake for 45 minutes more.
27. Turn the oven off.
28. Leave the meringues in the closed oven for 60 minutes to dry.
29. Open the oven door slightly and cool for 15 minutes.
30. Lift the meringues from the parchment.
31. Store the meringues in an airtight container at room temperature.

Notes

• Aquafaba consistency: Use brine that pours like light syrup. If it is very thin, simmer to reduce until slightly viscous, then cool completely before whipping.