If you’ve ever craved the perfect treat that’s both airy and sweet, let me introduce you to the magic of Vegan Meringues: Crispy and Light Aquafaba Treat Recipe. These delightful bites capture all the fun of traditional meringues but use aquafaba—the wonderful liquid from chickpeas—to create a vegan-friendly, utterly irresistible dessert. They come out crisp on the outside, light and melt-in-your-mouth on the inside, making them a showstopper for any occasion or just a sweet little pick-me-up during the day.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients come together to create these scrumptious little clouds of joy. Each element plays a starring role in building that signature crisp texture, subtle sweetness, and delightful flavor that keep everyone coming back for more.
- Aquafaba (1/2 cup): This is the magic vegan egg white substitute that whips up beautifully and gives the meringues their airy structure.
- Cream of Tartar (1/4 teaspoon): It helps stabilize the aquafaba, ensuring a perfectly stiff and glossy meringue.
- Granulated Sugar (3/4 cup): The sweetener that balances the subtle flavor while also helping to create that crisp, melt-in-your-mouth texture.
- Vanilla Extract (1 teaspoon): Adds a warm, comforting note that enhances the overall flavor without overpowering the delicate sweetness.
How to Make Vegan Meringues: Crispy and Light Aquafaba Treat Recipe
Step 1: Preheat the Oven
Start by setting your oven to 200°F (93°C) and lining one or two large baking sheets with parchment paper. The low temperature and slow baking are key to achieving that perfect dry, crisp texture without browning or burning.
Step 2: Prepare the Meringue Base
In a large mixing bowl, pour in your aquafaba along with the cream of tartar. Using a hand mixer or stand mixer with a whisk attachment, beat the mixture on high speed for about 5 minutes. You’ll see it transform from liquid to soft, frothy peaks that almost look like freshly whipped egg whites.
Step 3: Incorporate the Sugar
Now, slowly add granulated sugar a few tablespoons at a time while continuing to whisk at high speed. Once all sugar is in, mix in the vanilla extract and beat for approximately 5 more minutes until the mixture becomes glossy and forms stiff peaks. The key here is patience because the texture is what makes these Vegan Meringues: Crispy and Light Aquafaba Treat Recipe truly special.
Step 4: Shape the Meringues
Spoon the fluffy meringue mixture into a piping bag fitted with a large star tip, or simply use a ziplock bag with a corner snipped off. Pipe small circles or cute “kisses” onto your prepared baking sheets. Leave about an inch of space between each mound so they have room to bake evenly into their light, airy shapes.
Step 5: Bake
Pop the trays in the oven and let them bake gently for 1 1/2 to 2 hours. After about an hour and a half, test one by cooling briefly and gently opening it to check the center. If it’s no longer gooey but pleasantly crisp throughout, they’re done. If not, just give it more time.
Step 6: Cool and Store
Once baked, allow the meringues to cool completely right on the baking sheets. They’ll firm up even more as they cool. Store these crispy gems in an airtight container, and they’ll stay fresh and delightful for up to 4 or 5 days—though honestly, they rarely last that long in my kitchen!
How to Serve Vegan Meringues: Crispy and Light Aquafaba Treat Recipe
Garnishes
Adding a little extra flair to your Vegan Meringues: Crispy and Light Aquafaba Treat Recipe is so much fun. Dusting them lightly with cocoa powder or cinnamon, drizzling melted dark chocolate, or sprinkling crushed pistachios or freeze-dried berries bring both texture and beautiful pops of flavor and color to the plate.
Side Dishes
These meringues pair wonderfully with fresh fruit salads, a scoop of vegan ice cream, or a dollop of coconut whipped cream. Their lightness balances richer or creamier sides perfectly, making them a versatile treat for any dessert table.
Creative Ways to Present
Try layering these beauties in a glass trifle with fruit and vegan cream for an elegant dessert, or sandwich two together with a spread of vegan chocolate ganache or fruity jam for delightful meringue “cookies.” The possibilities are endless, and every presentation feels like a tiny celebration.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Meringues: Crispy and Light Aquafaba Treat Recipe in an airtight container at room temperature away from moisture. This keeps their edges crisp and their centers light and tender for several days.
Freezing
If you want to make these in advance or save extras, you can freeze them in a sealed container with parchment between layers. Thaw at room temperature, and they’ll be just as delightful as the day you made them.
Reheating
Because crisp meringues don’t really need warming, you don’t need to reheat them. If they lose a bit of their crunch, a few minutes in a low temperature oven can revive their texture beautifully.
FAQs
What is aquafaba and why is it used in this recipe?
Aquafaba is the liquid from canned chickpeas or the cooking water from dried chickpeas. It whips up like egg whites, providing the structure and volume needed for meringues without using any animal products, making it perfect for this vegan dessert.
Can I use fresh homemade aquafaba for this recipe?
Absolutely! Freshly cooked chickpea liquid works just as well as canned aquafaba and often whips even better, but make sure it’s cooled and skim off any chickpea skins for the best texture.
Why do you add cream of tartar to the meringue?
Cream of tartar acts as a stabilizer for the aquafaba, helping it to hold its stiff peaks and preventing the meringue from collapsing as it bakes and cools.
How do I know when my meringues are fully baked?
You want to see that the meringues are dry and crisp all the way through. Testing by gently breaking one open to check the center is key—it shouldn’t be sticky or gooey but airy and firm.
Can I flavor these meringues with something other than vanilla?
Definitely! Feel free to experiment by adding almond extract, citrus zest, or even natural food colorings to create colorful and uniquely flavored treats tailored to your taste.
Final Thoughts
Making Vegan Meringues: Crispy and Light Aquafaba Treat Recipe is one of those satisfying moments where simplicity meets deliciousness. Whether you’re catering to vegan friends or just wanting to try something new in your kitchen, these airy, sweet little morsels are bound to become a favorite. I encourage you to dive in, have fun with the shaping and flavors, and enjoy every crisp, delightful bite with a smile!
Print
Vegan Meringues: Crispy and Light Aquafaba Treat Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 40 small meringues
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Meringues are a light, crispy, and delightful treat made without eggs, using aquafaba as a perfect vegan substitute. Perfect for those seeking a sweet, airy dessert that’s entirely plant-based, these meringues are easy to whip up and bake to perfection. Crisp on the outside and melt-in-your-mouth inside, they are ideal for snack lovers and vegan dessert enthusiasts alike.
Ingredients
Aquafaba Meringue Base
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 200°F (93°C) and line one or two large baking sheets with parchment paper to prevent sticking and facilitate easy removal of the meringues.
- Prepare the Meringue Base: In a large bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer with a whisk attachment, beat on high speed for about 5 minutes until soft peaks form, creating a fluffy base for your meringue.
- Incorporate the Sugar: Gradually add the granulated sugar a few tablespoons at a time while continuing to beat the mixture. Add the vanilla extract and keep beating for another 5 minutes until stiff peaks form and the mixture is thick, shiny, and glossy.
- Shape the Meringues: Transfer the meringue mixture into a piping bag fitted with a large star tip or use a ziplock bag with a snipped corner. Pipe small circles or “kisses” onto the prepared baking sheets, leaving about an inch of space between each.
- Bake: Place the baking sheets in the preheated oven and bake for 1 1/2 to 2 hours. Check doneness by cooling one meringue for a minute and ensuring it is crisp and no longer gooey inside. Continue baking if necessary.
- Cool and Store: Remove the meringues from the oven and allow them to cool completely on the baking sheets. Once cooled, store in an airtight container for up to 4-5 days. Enjoy them fresh for the best texture.
Notes
- Ensure that no oil or grease contaminates the bowl or beaters, as fat can prevent aquafaba from whipping properly.
- If aquafaba does not whip well, try using fresher or different brands, as the protein content can vary.
- You can add food coloring or other flavor extracts to customize your meringues.
- Store meringues in an airtight container to maintain crispness and prevent moisture absorption.
- For quicker desiccation, you can prop the oven door slightly ajar during baking using a wooden spoon, but watch closely to avoid overheating.
