Hi Bold Bakers! This vegan meringue recipe is one for the books! For those who haven’t heard of aquafaba, it is the liquid leftover from a can of chickpeas, and somehow people figured out that it’s an amazing egg substitute—especially when it comes to making an egg-heavy recipe like meringues! I even wrote a complete guide on aquafaba! Already have an account? Meringues and pavlova are two of my favorites desserts, and I’m so excited to get to share this recipe with those who avoid eggs due to allergies or dietary restrictions. Trust me when I say that this aquafaba meringue whips up just like a typical meringue. Just like its non-vegan inspiration, aquafaba meringues are made in a stand mixer with a whisk attachment, with a touch of cream of tartar to ensure the meringue is stable and sugar for that lovely sweetness. Once you whip the aquafaba meringue to stiff peaks, you add some corn starch to make sure all the body and texture stay through the baking process. You won’t believe how these bake up to be light as air! You won’t be able to tell the difference between typical meringues and these vegan ones!
What Are Vegan Aquafaba Meringues
Aquafaba meringues look and taste just like non-vegan meringues, but instead of using egg whites, you use the liquid that comes in a can of chickpeas! (Yeah, you’ll never drain that liquid gold down the sink again!) I wrote a guide to using aquafaba as an egg substitute, but to answer a popular question here: no, it doesn’t make your dessert taste like beans! These vegan meringues have an incredible flavor, and I love the crunchy texture of the exterior and the fluffy, almost marshmallowy center!
What You Need To Make Aquafaba Meringues
Measuring Cups and Spoons 2 baking sheets Parchment paper Electric mixer with the whisk attachment Piping bag fitted with a star tip
How To Make Vegan Aquafaba Meringues
I still can’t get over how well chickpea liquid works in this vegan meringue recipe! Here is how you make aquafaba meringues (make sure you get the full, written recipe down below):
Gemma’s Pro Chef Tips For Making Vegan Aquafaba Meringues
Be sure to use UNSALTED garbanzo (chickpea) bean liquid. These vegan meringues are best eaten the day they are made, but keep them uncovered if you need to store them. Otherwise, they will get soft and sticky. They will keep for 7 days. You can use this recipe to make a vegan pavlova as well! Serve this with homemade vegan coconut whipped cream: put a can of unsweetened full-fat coconut milk or cream in the refrigerator overnight. Once cold, scoop out the solids into a bowl and whip on high until soft peaks are formed. You can also sprinkle these with a light dusting of cocoa powder just after they come out of the oven.
How Do I Store Vegan Aquafaba Meringues
The best way to store leftover meringues is to keep them uncovered at room temperature. They will keep for 7 days, but they do taste best the day they are made!
Make More Desserts!
Perfect Pavlova Meringues with Peach & Raspberry Compote Ultimate Cream Cheese Brownies Swiss Meringue Buttercream Frosting No-Bake Lemon Meringue Cheesecake
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below the video!
