Vegan Meringues Recipe

Aquafaba: The liquid from a can of chickpeas, used as a vegan substitute for egg whites.

Sugar: Adds sweetness and helps create the structure of the meringues.

Cream of tartar: Stabilizes the aquafaba and helps achieve stiff peaks.

Vanilla extract: Adds a lovely flavor to the meringues.

When beating the aquafaba and cream of tartar, make sure your bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the aquafaba from whipping up properly. For best results, use a metal or glass bowl rather than plastic, as plastic can retain oils.

• liquid from a can of chickpeas aquafaba - Substitute with liquid from a can of white beans aquafaba: The liquid from white beans has similar properties to chickpea aquafaba and can be whipped into stiff peaks just like chickpea aquafaba.

• sugar - Substitute with coconut sugar: Coconut sugar is a plant-based sweetener that can be used in place of regular sugar, though it may give a slightly different color and flavor to the meringues.

• cream of tartar - Substitute with lemon juice: Lemon juice can act as an acid to stabilize the whipped aquafaba, similar to cream of tartar.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but pleasant flavor profile to the meringues, making them unique and aromatic.

• Allow the vegan meringues to cool completely before storing. This ensures they maintain their crisp texture.

• Store the meringues in an airtight container. This prevents moisture from making them soggy.

• Place a piece of parchment paper between layers of meringues if stacking them. This helps avoid sticking and breaking.

• Keep the container in a cool, dry place. Avoid storing near heat sources or in humid environments.

• For longer storage, freeze the meringues. Place them in a single layer on a baking sheet and freeze until solid.

• Once frozen, transfer the meringues to a freezer-safe container or bag. Label with the date for easy tracking.

• When ready to enjoy, thaw the meringues at room temperature. They should regain their crispness after a short while.

• Avoid refrigerating the meringues, as the moisture can make them lose their texture.

• Preheat your oven to 250°F (120°C). Place the vegan meringues on a baking sheet lined with parchment paper. Heat for about 10 minutes to restore their crispiness.
• Use a toaster oven set to a low temperature, around 250°F (120°C). Place the vegan meringues inside for 5-10 minutes, checking frequently to avoid over-browning.
• If you prefer a quicker method, use a microwave with a low power setting. Place the vegan meringues on a microwave-safe plate and heat for 10-15 seconds. Be cautious, as microwaves can make them chewy if overheated.
• For an air fryer, set it to 250°F (120°C) and place the vegan meringues in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they don’t burn.
• If you have a dehydrator, set it to 150°F (65°C) and place the vegan meringues on the trays. Heat for about 30 minutes to an hour to regain their crisp texture.

• Oven: Used to bake the meringues at a consistent temperature of 250°F (120°C).

• Baking sheet: A flat sheet used to hold the meringue mixture while it bakes.

• Parchment paper: Lining for the baking sheet to prevent the meringues from sticking.

• Large bowl: A container to hold and mix the aquafaba and other ingredients.

• Mixer: An electric or hand mixer used to beat the aquafaba and cream of tartar until peaks form.

• Measuring cups: Tools to measure the exact amount of aquafaba and sugar needed for the recipe.

• Measuring spoons: Tools to measure smaller quantities like cream of tartar and vanilla extract.

• Piping bag: Used to pipe the meringue mixture onto the baking sheet in desired shapes.

• Spoon: An alternative to the piping bag for spooning the mixture onto the baking sheet.

• Spatula: Useful for scraping down the sides of the bowl to ensure all ingredients are well mixed.

Use a stand mixer: A stand mixer can beat the aquafaba and cream of tartar more efficiently, freeing up your hands for other tasks.

Measure ingredients beforehand: Pre-measure the sugar and vanilla extract to streamline the mixing process.

Pipe with a ziplock bag: If you don't have a piping bag, use a ziplock bag with the corner snipped off to quickly shape the meringues.

Batch baking: Double the recipe and bake multiple trays at once to maximize oven use and save time in the long run.