Good evening beautiful souls,
If you follow me on Instagram (@simplycarinaxo) you will already know that I made vegan meringues the other day!!
If you’re a meringue fan but are like myself a vegan and can’t eat eggs or are allergic to eggs or even just fancy trying something new, then this recipe is for you.
I’ll warn you in advance, although easy it takes almost 3hs to make these meringues, but they are super tasty and so it’s totally worth it!
Now you might be wondering how on earth you can make vegan meringues when one of the main ingredients is egg white. Well I’d heard ages ago that chickpea brine could apparently be used as an egg white replacement and so when I stumbled across this recipe I was eager to test it.
I was a bit skeptic at first but apart from turning out somewhat hollow and crisp rather than chewy, they were very tasty!!
If you’re not drooling already at the thought of a meringue dessert then here’s the recipe for you to test yourself :
Makes 6-8 meringues
- 400 g can of chickpeas which should yield
- 100g of aquafaba (brine)
- 110g of caster sugar
- Vanilla seeds
Whisk the aquafaba at high speed until stiff white peaks are formed; this will take about 15-20 minutes.
Mix the vanilla seeds into the sugar before adding the mixture to the aquafaba a couple of spoonfuls at a time, making sure the sugar is whisked in properly before adding the next few spoonfuls.
When all the sugar is mixed in and the meringue is thick and glossy, it is ready.
Preheat the oven at 130 degrees centigrade and line two baking trays with grease proof paper.
Spoon the mixture (I’d say a large heaped tbsp) onto the baking tray well apart as the will grow quite a bit.
Now bake for 1 3/4 – 2 hours until the meringues are fairly firm unto and on the base. Take out of oven and leave to cool completely.
Once cool, you can enjoy this delicious treat however you like. I suggest some vegan vanilla ice cream and a fruit compote or fresh berries!
If you give these a go do let me know how they turn out!!
Love Carina xo