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Photo of Eggless Vegan Meringues by Rashmi Satish at BetterButter
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Eggless Vegan Meringues

May-25-2016
Rashmi Satish
25 minutes
Prep Time
75 minutes
Cook Time
20 People
Serves
Read Instructions Save For Later

ABOUT Eggless Vegan Meringues RECIPE

Recipe adopted from the lazy cat Kitchen blog.

Recipe Tags

  • Veg
  • Medium
  • Christmas
  • French
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 20

  1. 120 ml / ½ cup aquafaba / chickpea brine, chilled (see notes)
  2. ½ tsp white vinegar (optional)
  3. 125 g / ½ cup + 2 tbsp fine caster sugar

Instructions

  1. Line a baking tray with a fresh (it is important that the surface is grease-free) sheet of baking paper. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this).
  2. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks. You may want to add ½ tsp of vinegar to speed up.
  3. To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar. Otherwise, keep on whipping until the mixture stays in the bowl when inverted.
  4. Start adding sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick and sticky – no different to an egg-based one.
  5. Take a clean ziplock / sandwich bag and trickle ½ tsp of beetroot juice inside making sure it coats the insides of the bag and doesn’t gather at the bottom. Now spoon meringue mixture into the bag – you may want to lay the bag on its side.
  6. Cut the corner of your filled bag off – start with a small hole and make it larger if needed. Hold the bag perpendicular to the tray and squeeze small blobs of the mixture onto the tray and quickly pull away after each blob. Allow some space.
  7. Bake for about 75 minutes, then turn the oven off but leave the tray with meringue drops inside with the oven’s door slightly open for another 45-60 minutes for the meringues to dry out fully. Keep the meringues in an airtight container.

Reviews (2)  

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Bindiya Sharma
Jun-28-2016
Bindiya Sharma   Jun-28-2016

Nice..thanks for the detailed instructions.

Harmandeep Kaur
May-26-2016
Harmandeep Kaur   May-26-2016

Wonderful! Can't wait to try :)

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