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Vegan Meringue Recipe

An aquafaba-lous bite-size treat.
Course Dessert
Prep Time 20 minutes
Bake Time 1 hour 40 minutes
Total Time 2 hours
Servings 60 Meringues

Equipment

  • Stand Mixer or electric hand mixer
  • large bowl
  • Rubber spatula
  • Piping bag and tips

Ingredients

  • 1/2 cup aquafaba liquid from canned chickpeas
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp Hedessent Strawberry Swirl flavour
  • 1/4 tsp Hedessent Blue Freeze flavour
  • 1/4 tsp Hedessent Candied Peach flavour

OPTIONAL

  • Food Colouring use different colours to go with different flavours

Instructions

  • Arrange oven racks to centre position and one below. Preheat oven to 200°F; line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine aquafaba, sugar, and cream of tartar. Beat on medium for 1 minute. Increase speed to high and beat until thickened and stiff peaks form, 8 to10 minutes.
  • Separate meringue mixture evenly into three bowls. Add ¼ tsp of Strawberry Swirl to one bowl, and if using, add a couple drops of red food colouring.
  • In second bowl, add ¼ tsp of Blue Freeze flavour and a couple drops of blue food colouring (if using) and fold in.
  • In third bowl, add ¼ tsp of Candied Peach and a couple drops of yellow food colouring (if using) and fold into meringue.
  • Scrape into piping bags fitted with a ½-inch crown or plain tip. Pipe the meringue into ¾ -1 inch circles spaced ½-inch apart onto prepared baking sheets. Repeat this step for each flavour.
  • Bake meringues without opening the oven for 1 hour. Switch and rotate the baking sheets and continue baking until meringues are dry and firm to the touch and easily lift off the paper, 40 to 60 more minutes.

Notes

Pro Tip #1:
If only using one flavour, use ¾ tsp of that flavour for the entire recipe.
Pro Tip #2:
Store in an airtight container for up to 3 days.
Pro Tip #3:
Reheat in a 200°F oven for as long as needed if meringues become sticky.