Best 4 Vegan Meringues Recipes
Welcome to the delightful world of vegan meringues, where fluffy, cloud-like treats are crafted without eggs. These meringue alternatives open up a new realm of baking possibilities for those following a vegan lifestyle or seeking egg-free desserts. From elegant pavlovas to airy kisses, vegan meringues offer a delightful symphony of textures and flavors. In this article, we will explore the secrets behind creating perfect vegan meringues, providing you with step-by-step guidance and a selection of mouthwatering recipes.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN MERINGUES
You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.
- Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.
- Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.)
VEGAN MERINGUES
These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.
Provided by ritaturner
Categories Desserts Cookies Meringue Cookies
Time 2h15m
Yield 25
Number Of Ingredients 4
Steps:
- Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
- Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
- Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
- Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Nutrition Facts : Calories 36.9 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 33.5 mg, Sugar 6 g
HEATHER'S VEGAN MERINGUES
Meringues are defined as "an item of sweet food made by baking a mixture of stiffly beaten egg whites and sugar until crisp." Except we won't be using egg whites this time! Store in an airtight container.
Provided by imheatherr
Categories Vegan Desserts
Time 2h
Yield 50
Number Of Ingredients 3
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
- Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.
- Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Sugar 2 g
VEGAN MERINGUES
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
Provided by Barney Desmazery
Categories Dessert
Yield Makes 10-12
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Sodium 0.1 milligram of sodium
Tips for Making Perfect Vegan Meringues:
- Use aquafaba that is at room temperature. This will help the meringue whip up more easily.
- Make sure your bowl and whisk are completely clean and free of any grease. Any residue can prevent the meringue from whipping up properly.
- Whip the aquafaba gradually, starting on low speed and increasing the speed as the meringue starts to thicken.
- Add the sugar slowly, one tablespoon at a time. This will help prevent the meringue from becoming grainy.
- Continue whipping the meringue until it is stiff and glossy. The peaks should be firm and hold their shape when you lift the whisk out of the bowl.
- Use the meringue immediately or store it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Vegan meringues are a delicious and versatile treat that can be enjoyed by people of all ages. They are easy to make and can be used in a variety of desserts, from pies and tarts to cookies and cakes. With a little practice, you can master the art of making vegan meringues and impress your friends and family with your culinary skills.
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