Can you make meringue without eggs? Yes! And guess what? It tastes much better because the truth is that no one can stand the smell of eggs in desserts. In today's post I'll teach you how to make vegan aquafaba meringue.
Using egg is something we get so used to that it's even difficult to know how to replace it in some recipes. Even more so in recipes like meringue where it's practically egg whites and sugar. But as I'm here to show that being vegan doesn't have to be difficult or stressful, I brought you a meringue recipe, my childhood favorite candy, to prove that you can keep eating everything you love within veganism.
By the way, what was your favorite childhood candy? Tell me below in the comments because I really want to know.
To make this recipe we will need icing sugar and aquafaba. If you can't find icing sugar, just beat the granulated sugar in the blender until it turns into a very fine powder. Aquafaba is the cooking water for legumes. I recommend using chickpea or white bean aquafaba, as the others can give the meringue a not desired color or flavor.
For this recipe I used a can of chickpeas cooked in water with no salt that I left in the fridge overnight. If this is the first time you are using a certain brand of canned chickpeas, it's best to buy two cans just in case. Because you don't know how much water is inside. And since we need the aquafaba cold, if it's too hot where you live, it's good to leave the can overnight in the fridge.
And if you don't want to spend money buying cans of chickpeas and want to make aquafaba at home, follow the amounts and proportions of water and chickpeas that I left here on the blog, the link to that post is here.
Before starting the recipe, my tip is, to leave everything you are going to use on the counter so you don't get stressed, wash your hands well and clean everything with a paper towel and a little bit of vinegar. This is to remove any traces of fat that may be on the utensils, as the slightest amount of fat, such as the fat in our fingers, can ruin our meringue and not give the structure we need.
The tools needed for this recipe are:
A mixer that is essential for this recipe
A large bowl for whipping the meringue
A smaller bowl to put the sugar in
Measuring spoons that I will use
A spoon to add the sugar to the meringue
A shallow oven tray where I bake my meringues
And parchment paper already cut in the shape of the bottom of the tray
In addition, I also like to leave a spatula in case I need to clean the sides of the bowl, a small plate to support the spatula, and a pastry bag with the tip that I want to use. The pastry bag is just to give a shape to the meringue, so if you don't have it, no problem because your vegan meringues will be delicious just the same.
When you have everything you are going to use, cleaned with vinegar, and on the counter, you can start the recipe.
INGREDIENTS:
- 90ml of Aquafaba
- 1/8 teaspoon cream of tartar
- 1 teaspoon of vanilla extract
- Food coloring (optional)
METHOD:
In a large bowl, add the aquafaba, along with the cream of tartar, and vanilla extract.
Beat on high speed until it becomes a very consistent foam. (If it's been about 5 minutes and your aquafaba isn't forming a consistent foam it's because it's too diluted. Then put 150ml of this aquafaba in a pan, reduce the volume to 60% of the total that would be 90ml, put it in the fridge until it cools down and try again).
Preheat the oven to 90°C and leave the space in the middle of the oven empty to put the meringues later.
Now with the mixer on medium to high speed and with the help of a spoon gradually add 95g of icing sugar, beating for at least 10 seconds between each addition of sugar.
After you've added all the sugar, just beat on high speed until the meringue has firm edges. If you want, you can add food coloring powder or gel.
Then take some of the meringue and place it on each end of the underside of the parchment paper and stick it to the tray.
Now just put the meringues on the parchment paper, for that you can use a clean tablespoon or a pastry bag leaving a space for one meringue not to stick to the other.
And just put it in your preheated oven for two hours.
I know a lot of people are afraid to make aquafaba meringue but if you follow the step by step of this video you can't go wrong.
If you liked this recipe, leave a like, tell me in the comments below if you made this recipe, what did you think of it. If you do this meringue, take a picture, post it and tag me on instagram so I can see how it turned out (@cathchoi).
See you in my next post!
Bye!
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