Vegan Meringue
Vegan meringue is simple to make with this fail-safe recipe using aquafaba. Use as a basic recipe for meringue kisses, pavlova and meringue nests; or add colours and flavours if you're looking for something a little less vanilla.
Equipment
- KitchenAid Stand Mixer with Whisk attachment fitted
- 3 x Large Baking Trays
Ingredients
- ½ cup Aquafaba at room temperature
- 1 tsp Vanilla Extract
- ¼ tsp Cream of Tartar
- ¾ cup White Sugar
Instructions
- Preheat oven to 100°C and line baking trays. The recipe yields around 60 - 80 meringue kisses, so three baking trays required if baking kisses or meringue nests.
- Place aquafaba, cream of tartar and vanilla extract in bowl and start mixing on low speed. Gradually increase the speed of the mixer as the mixture starts to increase in volume. This will take a few minutes if using a KitchenAid or powerful stand mixer, longer for handheld mixers.
- Once mixer is at the highest speed, continue to beat until the mixture is peaking and most of it is sticking instead your whisk attachment. Take time to whisk the mixture until it has properly reached this stage, it could take 10 - 15 minutes.
- Start to add the sugar, approximately 1 tbsp at a time while the mixer is beating. Ensure the sugar is properly incorporated by allowing 30 - 45 seconds of whisking before adding the next tbsp of sugar. Repeat until all the sugar has been incorporated into the mix.
- Spoon dollops or pipe mixture onto lined baking trays. Place in oven and bake for around 2 hours. The meringue is cooked when it lifts away easily from the baking paper.
- Leave to cool in oven overnight.
Notes
If possible, start this recipe a day ahead as meringue is best left to cool in the oven overnight. For best results, a strong powerful stand mixer is required. A handheld mixer/ beater will deliver similar results though mixing time may increase.
Store in airtight container for up to three weeks.
Tried this recipe?Let us know how it was!