Vegan Meringue

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Vegan Meringues are light, fragrant, crunchy and sweet just like regular meringues, but they are made without eggs. You can eat your meringues plain, or top them with chocolate, nuts and fruits. Our recipe will teach you how to get this easy but tricky treat right on your first try.

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📋 Recipe

Vegan Meringues

Author: Nico

Vegan Meringues are light, fragrant, crunchy and sweet just like regular meringues, but they are made without eggs. You can eat your meringues plain, or top them with chocolate, nuts and fruits. Our recipe will teach you how to get this easy but tricky treat right on your first try.

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5 from 2 votes

Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Dessert

Cuisine Italian

Servings 15 meringues

Calories 41 kcal

Equipment

• electric whisk

Ingredients

 

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• 120 grams (½ cup) aquafaba (chickpea water)
• 160 grams (¾ cup) sugar

Instructions

 

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How to whip the vegan meringue

• Take the liquid of a can of chickpeas (aquafaba) and with a sieve strain it into a clean bowl.
  
• With an electric whisk at full speed, whip up the aquafaba for 5 full minutes. 

  TIP: use a timer, it's important to whip it for 5 full minutes.

  TIP: you should have a very very thick foam.
  
• After the 5 minutes of whipping, add the sugar while still whipping at full speed, 2 tbsp at a time, every one minute, until you run out of sugar.

  TIP: do NOT add the sugar all at once

  TIP: use a timer and every 1 minute add more sugar

  TIP: in total it should take you another 5 minutes.
  
• Once the sugar is all added in, whisk at full power for another 2 full minutes.

  TIP: you want the sugar to almost completely dissolve in the foam.
  

How to shape and cook the vegan meringue

• Preheat the oven to 90°C (190°F). Line a baking tray with parchment paper or a silicon baking mat.

  TIP: if you use a silicon baking mat it's better to brush a very thin layer of vegetable oil on it.
  
• Shape the meringues with a spoon or with a pastry piping bag.
  
• Cook in the oven at a constant temperature of 90°C (190°F). Don't open the oven door in the first hour.

  Depending on the size of the meringue you might have to cook them from 1.5 hours to 3 hours.

  Smaller meringues kisses cook faster (1.5 hours), larger meringue cookies cook slower (2.5 hours).
  
• Once cooked, turn off the oven, crack the oven door open, and let the meringues dry in there for abour 20 minutes.
  

How to garnish your meringues

• Plain meringue: you can eat your meringue as is, without any topping. In this case, since they are very sweet, they are best served next to coffee or tea.
  
• Chocolate meringue: melt some dark chocolate bain marie, add some plant-milk to make the chocolate thinner, then dip the meringues in it, let it dry, and enjoy.
  
• Chocolate pistachio meringues: crush some pistachios, then melt dark chocolate bain marie with some plant-milk. Dip the meringues first in chocolate, then in the pistachios. Let cool and enjoy.
  
• Chocolate hazelnuts meringues: crush some hazelnuts, then melt dark chocolate bain marie with some plant-milk. Dip the meringues first in chocolate, then in the hazelnuts. Let cool and enjoy.
  

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Notes

Nutritional values only approximate for mid-sized meringues, 1 out of 15 servings made with this recipe.

Nutritional Values

Nutrition Facts

Vegan Meringues

Amount Per Serving

Calories 41

% Daily Value*

Carbohydrates 11g4%

Sugar 11g12%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Tag us on Instagram @Italiaplantbased

👨🏻‍🍳 Tips

• Use a timer: to make sure you whipped your aquafaba enough it's easiest to set a timer on your phone as indicated in our recipe box. Whipping is crucial to success when making vegan meringues.
• Add the sugar slowly. Sugar should only be added 2 tbsps at a time, while whipping, and at intervals of about 1 minute. This way we are sure our foam won't collapse.
• Cook between 80° and 100°C (176°F to 212°F). Meringue must be cooked slowly at low temperature. Occasionally check your oven temperature to make sure it's not above 100°C (212°F).
• If in doubt, whip more! The greatest risk of failing when making vegan meringues comes from not whipping the aquafaba enough. You should get to really stiff peaks. So if you are in doubt, whip a couple minutes longer.

📖 Questions & Answers

🥫 Storage

For best texture and flavour, eat your vegan meringues on the same day you made them. You can store them in an airtight container in a dry corner of your kitchen for a couple of days.

If you live in a hot and humid environment store them in an airtight container in the refrigerator.

🍜 Variations

1. Vegan meringues with chocolate and pistachio

We love to dip our meringues in dark chocolate and cover them with crushed pistachios as those ingredients make the meringue less sweet and give lots of flavour. To do this, melt some dark chocolate with plant-milk bain-marie, then dip the meringue in it, then dip it in crushed pistachios, and enjoy!

2. Vegan meringues with chocolate and hazelnuts

Another of our favourite toppings is dark chocolate and hazelnuts. To do this, melt some dark chocolate with plant-milk bain-marie, then dip the meringue in it, then dip it in crushed hazelnuts, and enjoy!

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