aquafaba meringue

Fluffy, sweet vegan aquafaba meringue ghosts - just in time for the spooky season!

Vegan Meringue Ghosts

aquafaba

tsp cream of tartar

confectioner's sugar

Preheat your oven to 130C.

Drain your chickpeas and place the chickpea water into a large mixing bowl. Ensure there are no other food leftovers on the inside of your bowl as any form of oil will prevent your aquafaba from fluffing properly.

Add the cream of tartar to the bowl, then whisk it with an electric whisk for roughly 5-7 minutes until it has more than doubled in size. Your aquafaba should become white, foamy and fluffy at this point. Mix until you get stiff peaks that can hold themselves up.

Slowly add in the icing sugar spoon by spoon whilst continuing to whisk. Once all the sugar has been mixed in, you should end up with a glossy, fluffy mixture.

Transfer the aquafaba to a piping bag with a round nozzle and pipe onto a lined baking tray into ghost shapes.

Carefully transfer to the oven and bake for 2 hours. Please leave the oven shut for the entire baking time. Once the baking time elapses, leave the ghosts in the oven to cool down entirely. Remove once they have cooled entirely.

Gently heat 1-2 teaspoons of chocolate spread and use a toothpick to carefully add the eyes and mouths onto your fluffy ghosts. For best results, let it set for an hour before serving, or keep the ghosts in an airtight container for up to a week.

Vegan Lemon Meringue Pie - simply perfect, made with a zesty and tart vegan lemon curd and an easy biscuit base, topped with sweet vegan aquafaba meringue.

Vegan Lemon Meringue Pie

lemon juice ((1 cup))

237 ml coconut milk, tinned ((1 cup))

vanilla essence

sugar ((1 cup))

cornstarch

tsp agar agar

200 ml aquafaba, unsalted chickpea liquid ((3/4 cups + 1 tbsp))

g sugar ((1/3 cup))

water

Place the biscuits into a food processor and pulse until they are broken down.

Melt the vegan butter, then combine the biscuit crumbles with the melted butter, and press the mix into the bottom and sides of your pointing.**

Place the pie base into the fridge for at least 30 minutes.

Create the biscuit base

Place the butter, lemon juice, coconut milk, vanilla essence, and icing sugar into a medium-size saucepan over low heat. Bring to a simmer while stirring regularly.

In a small bowl, whisk the cornstarch and agar agar powder with 3 tbsp of water or plant milk.

Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.

Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.

Create the vegan lemon curd

Place the aquafaba into a saucepan and simmer on low heat until reduced to 125 ml.***

Transfer the reduced aquafaba to a mixing bowl. Combine with the cream of tartar and whisk with an electric hand mixer until stiff peaks form.

Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118°C (without stirring!).

Create the aquafaba meringue

Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined.

Transfer the meringue mixture to a piping bag and decorate your pie - or alternatively spoon it on top for a more rustic finish.

Use a torch to lightly brown the vegan meringue, and slice to serve.

Assemble

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Vegan Meringue Ghosts

Vegan Lemon Meringue Pie

Top 2 aquafaba meringue recipes from across the web

The most viewed aquafaba meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Meringue Ghosts

Vegan Lemon Meringue Pie

The most viewed aquafaba meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine