Vegan meringue recipe: egg-free meringue
Materials
Ingredients · Servings 6
- 150 ml of aquafaba (chickpea cooking liquid, at room temperature)
- 175g of icing sugar
- 1 teaspoon of vanilla extract (optional)
Method · 1 h 50 min
- In a large bowl, pour the aquafaba (the liquid from cooking the chickpeas). The aquafaba needs to be at room temperature. Beat at high speed using an electric mixer (you can do this by hand, but it can be very tiring). Beat until it thickens and reaches a firm texture, about 5 minutes.
- Add the powdered sugar. Don't add it all at once. Do it little by little, continuing to beat. Then add the vanilla while beating. When all the ingredients are well combined and you have a firm texture, put your favorite piping tip on your piping bag and transfer the meringue to the bag.
- On a baking tray lined with parchment paper, make the meringues. Preheat the oven to 120ºC and, once the temperature is reached, bake until the meringues are dry, approximately 1 hour and 30 minutes.
- List!
1 Electric whisk or beater
1 piping bag (or freezer bag)
1 nozzle
