Yes, it’s arrived and it’s all the rage! After the vegan chickpea omelet, vegan meringue is the hottest new food to add some zest to your vegan lifestyle.
It couldn’t be easier to make: just stop throwing away your aquafaba (bean / chickpea water), and follow the recipe below. You’ll be eating vegan meringue cookies in no time.
Aquafaba note: you can use the bean/ chickpea water straight out of a can, or you can use the water in which you have cooked your dry chickpeas or beans in. If you do the latter, let the water cool off and then leave it in the fridge overnight before making your meringue.
Aquafaba can actually be used for all kinds of recipes, not just for vegan meringue. To get inspired, check the Facebook group dedicated to aquafaba, in which people share their creations using this magical water, from waffles to quiches, meringues and macaroons.
A step by step recipe of how to make vegan meringue follows the video below.
Vegan Meringue Recipe
400g can of chickpeas in water (with no salt or additives)
1 cup icing sugar
1 tsp cream of tartar (or corn starch)
½ tsp vanilla
1. Preheat oven to 210 degrees Fahrenheit (100 degrees Celsius) and line a baking sheet with parchment paper.
2. Drain the chickpea liquid into a bowl and put the chickpeas aside. Use an electric mixer to mix the liquid for about 4 minutes. It should be nice and foamy and beginning to turn white.
3. Add the icing sugar slowly, followed by the cream of tartar and vanilla.
4. Continue to mix for another 5-10 minutes until the meringue starts to form stiff peaks.
5. Use a spoon to put it into a piping bag and form your cookies on the baking sheet.
6. Bake for approximately two hours (until the meringues are firm).
7. Let cool and remove from the parchment paper.
Pop them directly into your mouth!