Vegan Egg Free Meringues

  • Total Time

    1h 20m
    • Prep Time

      20m
    • Bake Time

      1h 0m
  • Serves

    50
  • Skill Level

    Advanced
  • Dietary Needs

    DF/EF/GF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
    • Vegetarian

0 Reviews

No ratings yet

Save

Share

Print

These meringues are made using chick pea water rather than egg, which makes them Aquafaba meringues. This is a really easy recipe and the end result is amazing - Taste and texture is not compromised and they only take 20 minutes to prepare!

Method

  1. Preheat the oven to 110ºc/90ºfan/gas 1/4 and line up to 4 baking sheets with baking parchment.

  2. Prepare your piping bags by painting 5 thin stripes of colour inside 4 bags.

    Top Tip: colourings
  3. Drain the chickpeas over a bowl and catch the water. Put the chickpeas to one side and put the water in your mixing bowl.

  4. With your mixer on full, whip the chickpea water until it forms soft peaks, like egg whites. This will take longer than egg whites, but you cannot overbeat chickpea water as you can egg, so keep going. It will happen.

    Top Tip: Eliminate grease
  5. When you have soft peaks, add the sugar a teaspoon at a time with the mixer still on full. Whisk the mixture hard until you have a stiff, glossy, meringue.

  6. Spoon the mixture a quarter at a time into your prepared bags and snip the bottom, to about the size of a pound coin.

  7. Quickly pipe pointy blobs of mixture onto your prepared baking sheets.

    Top Tip: How much to pipe
  8. Repeat with all your mixture. If your mixture slackens in the bowl while you are working, you can beat it to re-stiffen it.

  9. Bake the meringues for 2 hours. When the time is up, they should be dry and crisp. If not give them another 30 minutes.

  10. When cooked, turn off the oven. Leave the meringues to cool in the turned off oven with the door shut. DO NOT LEAVE THEM OUT IN THE AIR! This will cause them to turn into big sticky blobs. If you need to store them, put them in an airtight container.

    Top Tip: How to recrisp meringues

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close