Dairy-Free Classic French Meringue
Elevate your dessert game with this Dairy-Free Classic French Meringue recipe, a perfect vegan twist on the traditional treat! Crafted using aquafaba—the magical liquid from canned chickpeas—this recipe creates light, airy meringues with the familiar glossy texture and delicate crunch that you've come to love. Enhanced with a touch of vanilla extract and stabilized with cream of tartar, these meringues bake to perfection in a long, low-temperature process that ensures their crisp shell and soft, fluffy center. Ideal for satisfying your sweet tooth without dairy, these elegant treats are gluten-free, vegan, and wonderfully versatile for celebrations or casual snacking. Whether piped into intricate shapes or spooned into rustic dollops, these meringues are a must-try for anyone seeking a plant-based confection!
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Recipe Information
Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Cream of tartar
Instructions
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a clean, dry mixing bowl, pour in the aquafaba. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whisk the aquafaba on medium speed until it begins to foam, which should take about 3-5 minutes.
Add the cream of tartar to the foaming aquafaba and increase the mixer speed to high. Beat the mixture until it forms soft peaks, which typically takes about 6-8 minutes.
Once soft peaks have formed, begin to add the granulated sugar one tablespoon at a time, beating for about 20-30 seconds between each addition to allow it to dissolve properly.
Continue to whisk the mixture on high speed until it holds stiff, glossy peaks. You should be able to turn the mixing bowl upside down without the meringue sliding out.
Gently fold in the vanilla extract into the meringue with a spatula, being careful not to deflate the mixture.
Transfer the meringue to a piping bag fitted with a large star nozzle, or simply use a spoon to create dollops on the prepared baking sheet, ensuring they're evenly spaced apart.
Bake in the preheated oven for 90 minutes. After the time is up, turn off the oven and leave the meringues inside to cool completely and dry out, ideally overnight or for at least 2 hours.
Once completely cool and dry, remove the meringues from the baking sheet. They can be stored in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 200.5 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
