Meringues are, without doubt, one of those bakes which I have a huge weakness for. Whether it’s a traditional lemon meringue pie, a strawberry packed pavlova, a meringue topped cupcake, or even a show stopping Baked Alaska my response is to have a slice. Or two!
But have you ever wondered if there is such a things as a vegan meringue – one suitable for those who, for what ever reason, don’t include eggs in their diet?
Well, as surprising as it may sound there is!
Everybody can enjoy the sweet deliciousness of a meringue – even if they follow a restricted diet. Meringues can be made without eggs! They’re made with a liquid called aquafaba which most households are likely to already have in the kitchen cupboards.
What is Aquafaba?
Aquafaba is the commonly thrown away liquid found in cans of pulses, though that surrounding chickpeas appears to be preferred. The name aquafaba was coined by the vegan community, specifically Goose Wohlt, and with a strong Aquafaba FaceBook Group (which is definitely worth joining if you’re at all interested) there are now recipes which successfully use this liquid in a host of different baked goods from meringues and macarons, to mousses, brownies, cookies, royal icing, mayonnaise and even pasta!
How to make meringues with aquafaba.
The method for making meringues with aquafaba is exactly the same as that with egg whites. It really is that simple!
It’s merely a case of whisking up your aquafaba liquid with a little white wine vinegar and then slowly adding the sugar. The bake, like an egg white meringue, is slow in a cool oven.
What do aquafaba meringues taste like?
If you’re imagining that your meringue will taste like chickpeas, or legumes in general, then you really need not worry. As strange as it may sound your egg-free meringue will taste just like a traditional meringue. Although you could keep your meringue kisses plain, you might also consider flavouring them, as I have in the printable recipe below, perhaps with something like a raspberry puree.
Vegan Meringue Kisses with a Raspberry Swirl.
These vegan meringue kisses were incredibly easy to make. Just as easy as those made with egg whites. The raspberry swirl not only makes these little vegan kisses super pretty, but they also introduce a lovely fresh flavour of raspberries which counters the sweetness of the meringue incredibly well.
These pretty meringues could be shared amongst party guests, or your loved one for Valentine’s Day, though why not sandwich them together with a vegan chocolate ganache, or you could include them as part of a Peach Melba Eton Mess!
So, here’s how to make Raspberry Vegan Meringue Kisses.
pretty, but they also introduce the lovely fresh flavour of raspberries
Prep time: 25 mins Cook time: 1 hour 15 mins + cooling time Yield: approx 40 meringue kisses
- 100ml Aquafaba (see notes a & b below)
- 1/2 tsp White Wine Vinegar
- 120g Caster Sugar
- 12 Raspberries (fresh or frozen) (optional)
Notes: a) aquafaba is the liquid surrounding legumes. That found in a can of chickpeas works best. b) Ensure your tin of chickpeas is salt free. c) Do be aware that some of the raspberry puree can trickle out through the piping nozzle before you start piping. You can easily replenish the line of raspberry. Do this by resting the filled piping bag in a pint sized glass. Open the bag out. Use a spoon to gently push the meringue to one side. Use a teaspoon to trickle more of the raspberry puree in. Resume piping. d) If preferred these meringues can be made without the raspberry swirl.
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