These pretty little meringues are light and crisp just like regular meringues but of course without the egg white! They are so easy to make with just a handful of ingredients and you can store them in an airtight container ready to use in desserts or sweet treats. They could also make wonderful festive gifts too.
I used a natural red colouring but you could leave them plain or use alternative colouring. You do have to use regular sugar – alternatives like xylitol will not work.
Makes around 40 meringues
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes plus resting time
What’s Good About It?
These are a great alternative if you have an egg allergy and a perfect way to use up leftover chickpea brine. You can store these in an airtight container for up to 1 week.
- Preheat the oven to 100C. Grease and line 3-4 baking trays with baking parchment.
- Place the aquafaba in a food processor with a whisk blade and process for about 5 minutes until light and fluffy. Slowly drizzle in the vinegar and continue to whisk for another minute until thick and white.
- Very slowly with the whisk running add the icing sugar and cream of tartar to produce a thick meringue. This will take about 5 minutes.
- Using a disposable piping bag place either a star or plain nozzle according to what your prefer. Using a cocktail stick dipped in your colouring draw very thin lines of colour inside the piping bag spaced at intervals – this will give you the marbled effect.
- Spoon the meringue into the piping bag. Pipe little swirls of meringue onto the baking trays leaving a little space between them.
- Place in the oven for 75 minutes. Turn off the oven and allow them to sit in the oven for another 1 hour.
- Remove from the oven and allow to cool completely before removing them from the paper.
- Store in an airtight container until required.
Did You Know?
These would make a simple sweet treat with berries and coconut yogurt. You could also sandwich them together with your favourite filling
2 cans of aquafaba (liquid from 2 cans of chickpeas) around 240ml
1tsp apple cider vinegar or white wine vinegar
1tsp cream of tartar
225g icing sugar