Eggless Vegan Meringues | How to make Eggless Vegan Meringues
- Prep Time
- Cook Time
About Eggless Vegan Meringues Recipe
Recipe adopted from the lazy cat Kitchen blog.
Eggless Vegan Meringues is a delicious dish which is liked by people of all age groups. Eggless Vegan Meringues by Rashmi Satish has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 20 people. You can find Eggless Vegan Meringues at many restaurants and you can also prepare this at home. This authentic and mouthwatering Eggless Vegan Meringues takes 25 minutes for the preparation and 75 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Eggless Vegan Meringues is a good option for you. The flavour of Eggless Vegan Meringues is tempting and you will enjoy each bite of this. Try this Eggless Vegan Meringues on weekends and impress your family and friends. You can comment and rate the Eggless Vegan Meringues recipe on the page below.
Ingredients to make Eggless Vegan Meringues
- 120 ml / ½ cup aquafaba / brine, chilled (see notes)
- ½ tsp white (optional)
- 125 g / ½ cup + 2 tbsp fine caster
How to make Eggless Vegan Meringues
My Tip:Follow the recipe to the dot. *Aquafaba (AF) or bean brine is leftover cooking water from cooking most legumes. I use chickpea water and have not tried using any other type yet. You can get it from a can of low sodium chickpeas or make your own. I recommend the latter as that way you can simply not add any salt. When making your aquafaba, soak dry chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before using – I refrigerate my AF for a day before whipping up my meringues.