vegan meringues

Light and airy Vegan Meringues are easy to make using just 4 ingredients! They are perfectly sweet, crisp and so pretty. No one will believe they&#039;re egg free!

Vegan Meringues

aquafaba*

cream of tartar

sugar

vanilla extract

Preheat the oven to 200 degrees F and line a large baking sheet or two with parchment paper.

Add the aquafaba and cream of tartar to a large bowl.

Using a hand mixer or stand mixer with the whisk attachment, beat on high for 5 minutes, until soft peaks form.

Slowly add in the sugar, a few tablespoons at a time, and continue to beat until all the sugar is added. Add the vanilla as well and keep beating, until stiff peaks are formed, about 5 more minutes.

Spoon the mixture into a large piping bag and cut off the end. Pipe small circles of meringue to make the cookies, leaving an inch of space in between the cookies.

Place in the oven and bake for about 1 1/2- 2 hours. To check for doneness, take one out of the oven, let it cool for a minute, then gently open it to see if it&#039;s no longer gooey in the middle. If it&#039;s not gooey, it&#039;s done. If the middle is a bit gooey, keep baking. You want them to be fully crisp throughout.

Remove from oven and store in an airtight container for about 4-5 days. They are best the day of, but taste great for several days. Enjoy!

Cute and delicious little vegan meringues that taste like candy canes!

Vegan Candy Cane Meringue Kisses

chickpeas

150 g / 1 1/4 cups icing, confectioner's sugar

tsp peppermint extract

tsp vanilla extract

Vegan-friendly red food dye

Preheat oven to 100C / 210F and line...

Preheat oven to 100C / 210F and line three baking trays with greaseproof paper.

Drain the liquid from the can of chickpeas...

Drain the liquid from the can of chickpeas into a large clean bowl. You can keep the chickpeas for another recipe. Just add them to a container with some clean water and keep for up to 3 days in the fridge.

Using an electric or stand mixer, whisk the...

Using an electric or stand mixer, whisk the liquid on a high speed until it forms soft peaks.

At the stage, start slowly adding the icing...

At the stage, start slowly adding the icing sugar. Keep whisking until it reaches stiff peak stage (the mixture stands upright on the whisk).

Mix the vanilla and peppermint in at the...

Mix the vanilla and peppermint in at the last minute.

Meanwhile, open out your icing bag and carefully...

Meanwhile, open out your icing bag and carefully use the red dye and a teaspoon or a clean paint brush to paint red lines onto the inside of the icing bag. Starting from the bottom, stopping about 1/3 way from the top.

Transfer the mixture to the icing bag and...

Transfer the mixture to the icing bag and start piping your meringue shapes. Squeeze the meringue near the surface of the baking sheet and then pull up to peaks.

Add the trays to the oven and bake...

Add the trays to the oven and bake for two hours. My oven tends to run a little hot so I used a wooden spoon to prop the oven door open slightly. If you have this problem too, you may need to do the same.

After two hours, turn the oven off and...

After two hours, turn the oven off and let them remain in the oven for another hour to cool.

They should be crunchy on the outside and...

They should be crunchy on the outside and soft and mallow-y on the inside.

It's important to keep them in an air-tight...

It's important to keep them in an air-tight tin as they will start to soften if left out too long.

Enjoy!

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs

Vegan meringues

can chickpeas

golden caster sugar

soya cream and fruit, to serve (optional)

Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.

Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.

Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

Top 3 vegan meringues recipes from across the web

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Vegan Meringues

Vegan Candy Cane Meringue Kisses

Vegan meringues

Top 3 vegan meringues recipes from across the web

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

Top Tags

Vegan Meringues

Vegan Candy Cane Meringue Kisses

Vegan meringues

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