Vegan meringues are surprisingly easy to make and taste exactly like real meringues! The secret ingredient is aquafaba, which whips up into a thick, glossy mixture that perfectly bakes into crispy, sweet, chewy meringues.
- 3/4 cup aquafaba (liquid from a can of low-sodium chickpeas)
- 1/2 tsp cream of tartar
- 1 cup caster sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp xanthan gum
- Preheat oven to 200˚F and line two baking sheets with parchment paper.
- Start by draining the aquafaba into a bowl. Measure out 3/4 cup of aquafaba and add to the bowl of your stand mixer (or a mixing bowl if using a hand mixer).
- Using the whisk attachment, start beating the aquafaba at medium-high speed. For the first minute or two, it will look frothy but won't have much volume.
- After about 5 minutes of continuous mixing, you should see some soft peaks starting to form. At this point, add in the cream of tartar and continue mixing for a few more minutes until the mixture starts to get thick and glossy.
- Next, slowly add in the sugar while the meringue is mixing. Add it in spoonful by spoonful, with about 20-30 seconds between each interval so it has time to fully incorporate.
- Once the sugar is fully incorporated, add in the xanthan gum and vanilla extract and continue mixing until the mixture forms very stiff peaks. If you turn the bowl upside down, the meringue shouldn't move at all.
- Use a piping bag to pipe small meringues (about a 1-2 inch diameter) evenly onto parchment paper-lined baking sheets. They don't spread when they bake, so they can be piped pretty close together.
- Bake the meringues for 2 hours and 15 minutes. Then, turn off the oven and leave them in for another 2 hours (or overnight).
- Store cooled meringues in an an airtight container in the refrigerator with parchment paper between each layer.
If using a hand mixer, timing may differ (it may take longer for the aquafaba to form stiff peaks).
Do not store the meringues at room temperature. When exposed to moisture, they start to get tacky and sticky. They're still perfectly edible, but difficult to handle and a bit messy!
Keywords: how to make vegan meringues