Vegan Classic French Meringue
Delightfully airy and perfectly crisp, this Vegan Classic French Meringue brings the traditional charm of meringue without the use of eggs. Crafted with aquafaba—the magical liquid from chickpeas—and stabilized with cream of tartar, these meringues boast a glossy, billowy texture reminiscent of their non-vegan counterpart. Sweetened with caster sugar and delicately flavored with vanilla extract, these bite-sized treats are easy to whip up and bake to perfection, offering a stunning plant-based alternative that's ideal for entertaining or indulging your sweet tooth guilt-free. Perfect for vegans and those looking to explore modern baking techniques, this recipe ensures melt-in-your-mouth results every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 150 g Caster sugar
- 0.5 tsp Cream of tartar
- 0.5 tsp Vanilla extract
Instructions
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Pour the aquafaba into a large, clean mixing bowl. Using an electric hand mixer or stand mixer with the whisk attachment, beat the aquafaba on medium-high speed until it begins to form soft peaks, which should take about 5-7 minutes.
Add the cream of tartar to the bowl and continue to beat the mixture. This will help stabilize the meringue.
Gradually add the caster sugar, one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Continue beating until all the sugar is dissolved and the mixture looks glossy with stiff peaks.
Add the vanilla extract and beat briefly to mix it in.
Using a spoon or a piping bag fitted with a round nozzle, pipe or spoon the meringue onto the prepared baking sheet in small mounds or desired shapes.
Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours. The meringues are done when they are dry, can easily be lifted off the parchment paper, and have a hollow sound when tapped.
Turn off the oven and allow the meringues to cool completely in the oven. This will help prevent them from cracking.
Once cooled, store the vegan meringues in an airtight container to keep them crisp.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% 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 | 153.6 g | 56% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 150.3 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 295 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.
