Eggless Vegan Meringues | How to make Eggless Vegan Meringues
25th May 2016 ||
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Eggless Vegan Meringuesby Rashmi Satish
- Prep Time
- Cook Time
Eggless Vegan Meringues
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.