This meringue recipe made with aquafaba is anything but ordinary! Vegan meringues are literally colourful bites of delight. Crispy and slightly sweet, they also make a great gift! Prepare festive meringues for special occasions!
An aquafaba meringue is traditionally made with the liquid from canned chickpeas or white beans. These 2 types of legumes have neutral tastes. However, you could always make this recipe using the liquid from other canned legumes. Once whipped, the mixture should be slightly gray.
Liquid from a can of chickpeas
Cream of tartar
Preheat the oven to 100 °C (200 °F). Line 2 baking sheets with parchment paper.
Whip the aquafaba using a hand mixer during 5 minutes.
Then, add the sugar (gradually), cream of tartar, and vanilla extract. Whisk well for about 5 minutes. At this point, the meringue should form stiff glossy peaks.
Seperate the preparation into 2 or 3 bowls and colour each with different food colourings (blue, peach, yellow, pink, or purple).
Then, place each mixture into seperate pastry bags. The tips can be fluted or not.
Pipe the meringue unto the baking sheets, giving it the desired shape. Sprinkle with confettis (optional).
Finally, cook the festive meringues in the oven for about 1 hour. Turn off the oven but let the aquafaba meringues in for another hour.
Meringues are quite fragile, but can easily be kept 2 to 3 days in a sealed container at room temperature. Afterwards, they loose their crispiness. This is true for classic, Swiss, Italian, and aquafaba meringues.
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