Easy vegan meringue that tastes delicious and stores for months?! Yes its possible!
Finally an easyvegan meringue recipe
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Easy
No more tears trying to get your meringues to hold their shape. Follow this simple process for fail proof meringues every time.
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Scrumptious
Yummy, yummy, yummy! Bite sized bits of heaven.
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Freezer Friendly
Store your meingues in zip lock bags in the freezer. Grab them out as you need them!
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Easy on the bottom dollar
So much cheaper to make thn to buy. Plus the store bought ones have endless additives and prservaives. Your homemde ones don’t!
Prefer to watch than read?
Find our easy Vegan Meringues on YouTube. Cook along to easy and clear instructions.
Ingredients
6 Tbsp aquafaba (the liquid from canned or pressured cooked chickpeas)
1/4 tsp cream of tartar
1/2 C / 100g granulated sugar - make sure it is not caster or icing sugar.
1/2 tsp vanilla extract
Food colouring if using.
Method
To make the meringues
Pre heat oven to 120C. Line 2-4 trays with baking paper.
Add aquafaba to mixing bowl with cream of tartar
Whip on slow speed until foamy.
Increase mixer speed and whip until soft peaks form and the mixture is glossy and white. Reaching this stage is important.
Add sugar very gradually (1 tsp at a time) whilst continually whipping.
Add vanilla and food colouring if using and continue whipping until STIFF, GLOSSY peaks form.
Add to piping bag and pipe onto baking tray.
Bake in oven for 45 minutes (slightly longer if you have made larger meringues)
Turn the oven off but leave the meringues in the oven and do NOT open the oven.
Leave them in the off oven for a further hour before removing.
Cool on a cake rack.
Store for one week in the fridge or a few months in the freezer.
