Vegan Meringue Recipe
This is unbelievably the simplest recipe!! I couldn't believe it and spent a good half an hour double checking different recipes across the internet, and very sceptically tested this one. IT WORKS!
The recipe uses Aqua Faba in place of eggs, which is the water from a can of chickpeas. My advice here would be to buy the good stuff, this is not the type of recipe where you can use cheap ingredients. You can soak your own dried chickpeas if you prefer.
Water from 1 can of chickpeas.
100-150g Caster Sugar
1/2 tsp Cream of Tartar
Optional: flavourings/vanilla extract (1/2 tsp)
Preheat your oven to 110C/90C fan/gas ¼. Line 2-3 large baking sheets with parchment paper.
Place a bowl onto a digital scale and drain your chickpea water into it. Measure an equal amount of sugar and add to the chickpea water along with the cream of tartar.
Whisk for 7-10 minutes. I use a stand mixer, please adjust your mixing time if using a small hand mixer or whisking by hand. Add your flavouring at the end, mixing very carefully at this stage.
If making meringue kisses, fill a piping bag with the meringue mixture (you can add colour now too if you like!) - pipe each "kiss" at a vertical angle onto your prepared baking sheet.
You can also experiment with pavlovas/nests if you don't have any piping bags or prefer to be more free in your baking!
Bake for 1-1.5 hours. Test the meringe by lifting gently off the parchment - if they come away easily and the meringue is crisp, they are ready!
Store in an airtight container immediately until time to serve - these do not respond well to moisture at all.