vegan meringues = Easy
There are no separating egg whites, or chilling the mixing bowl with these vegan meringues. You can totally save the chickpea brine (Aquafaba) up to a week before making these. Just make sure to store it in the fridge, please! If you have never made homemade meringues at home before because they seemed too complicated, then these are a good place to start. There are many things I am good at, but separating egg whites is not one of them. I really don’t like doing it, but asking me to drain a can of beans is a no-brainer. Aquafaba has intrigued me for quite some time. I just couldn’t help thinking that this might be some sort of practical joke. One day I became curious and I just had to try it! My boys and I were literally high fiving and cheering when we saw that this was no joke. There was even more cheering as we tasted the meringue mixture and discovered that it tastes like the best marshmallow fluff we’ve ever had. The hardest part of making these vegan meringues was the wait time.
What are chickpeas good for anyway?!
If you aren’t buying chickpeas regularly, or ever, that’s okay. Now is a great time to start! Chickpeas are great in soups, toasted, made into falafel or my personal favorite, hummus. Homemade hummus is simple and delicious. Use your leftover chickpeas from your vegan meringues to make this easy homemade hummus. I will be updating my recipe box with other Aquafaba recipes soon. I am so happy to have found another uneggspected egg substitute. Oh man, that was cheesy, but sometimes, you gotta go there.
Be brave in the kitchen, try a new recipe that challenges you
These cookies might look intimidating, but trust me, they aren’t. The hardest part for most will probably be piping them onto the parchment lined pans. If you are timid in the kitchen, the best way to gain confidence is to try new things and have them work out. No one becomes a baker overnight and we all have disaster stories. I have some doozies, maybe I will write a bloopers blog post one day! Don’t let the stigma of meringue cookies bully you into thinking you aren’t capable. Anyway, if you start making them and then lose your nerve about baking them, just eat the vegan meringue mixture with some graham crackers or chocolate. You won’t regret that! Just be brave and be okay with making mistakes every now and then. Look at the bright side, at least with these vegan meringues, you won’t be wasting a half dozen eggs.
|Cook Time:||120 min|
|Prep Time:||10 min|
|Total Time:||2 min|
|Cuisine:||Vegan, gluten free|
* 1 teaspoon cream of tartar or arrowroot powder
* 1 cup superfine sugar (grind in food processor or blender if you only have coarse sugar)
* Pinch of salt
* 1 teaspoon vanilla or almond extract
2. Line two baking sheets with parchment paper.
3. Into the bowl of your electric stand mixer (or hand mixer) add the (Aquafaba) aka chickpea juice and the cream of tartar or arrowroot powder.
4. Whisk on a medium-high setting until it begins to turn foamy (1-3 min)
5. While the mixer is still beating add the sugar one spoonful at a time waiting in between spoonfuls for a few seconds.
6. Add a pinch of salt
7. Add vanilla extract or almond extract
8. Continue mixing until stiff peaks begin to form and the mixture turns a glossy white (7-10 minutes)
9. Place mixture into a piping bag fitted with a star tip, or place into a Ziploc gallon bag and snip the tip off the corner
10. Pipe onto the parchment lined baking sheets. Start in the center and swirl around into 2-inch circles.
11. Bake for 50-60 minutes at 250 degrees and DON'T even think about opening the oven door!
12. Turn the oven OFF once your meringues are no longer shiny and leave them undisturbed in the oven for 1 hour to continue drying. Do NOT open the door!
13. Serve as is or top with your favorite jam and fruit for a special treat.