Vegan Mini Meringues
Vegan Mini Meringues… say whhhhat? I know right how is that even possible? I hear you say! How can one make meringues without egg whites? Well, today my little spooners prepare to be amazed we are using Aquafaba.. ooohh ahh! But what is Aqua what a what?? Aquafaba is basically chickpea juice, you know the stuff you drain down the sink after a can of chickpeas well that’s called Aquafaba and like magic, it whisks up identical to egg whites to make Meringues and Pavlova’s. A great egg substitute for a lot of recipes, like homemade mayonnaise or baking cakes and muffins this ingredient is one of the many best-kept secrets in the plant-based world. While this mini meringue recipe is dead easy, it is quite time-consuming. I would highly recommend using a stand mixer rather than a hand mixer as this aquafaba needs to be whisked for around 25 mins. Also, this recipe makes 4 large trays of mini meringues so you may need to cook them in batches, which can be time-consuming as well. But in saying that I promise you your efforts will be worth it. These little babies can be eaten just on their own or in recipes like Eton Mess or Meringue kisses. However, you choose to use them to prepare for your plant-based world to be ROCKED!!
Add the aquafaba to the stand mixer start mixing on medium speed to form a nice frothy mixture about 5 mins.
Now add your cream of tartar while still mixing, this ingredient is very important as it helps keep the mixture stable and hold it’s soft white meringue peaks.
Now add 1 tablespoon at a time of caster sugar, (while still mixing) allow to dissolve then add another tablespoon, repeat until you have added all the sugar. It is very important not to add all the sugar at once as it won’t allow the aquafaba to fluff up and double in size.
Now the beauty of using a stand mixer, next step turn the speed to high a whisk for a further 15-20mins. You are looking for glossy soft peaks that hold their shape.
Preheat your oven to 100 deg.
Using two large lined baking trays, either use a teaspoon and dollop small even amounts of meringue mixture onto the baking sheet. Or alternatively and a lot less messy, add your mixture to a piping bag and pipe your little meringues onto your baking sheet.
Pop these little guys into the oven for 60 mins. Once cooked turn the oven off and allow the meringues to sit for 10 to 15 mins in the oven.
Remove meringues from the oven and allow to cool completely before adding to an airtight container. They will store in your container for 4-5days before becoming a little soft, that’s if they last that long.
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In this eBook I discuss the 10 Myths To Plant-Based Living AND you will also get three easy vegan recipes —> Mexican Bean Chili, Walnut and Quinoa meatless Balls and Vegan Chocolate Chip Cookies.
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