Vegan rainbow meringues

Aquafaba is one of the best things that I have learned since being vegan. Why it is not a widely used ingredient beats me. And for those of you who are still unconvinced, I promise you these meringues just as (even better, I daresay) light and crispy as ones made with egg. Honestly. 

For those of you thinking ‘Oh my goodness what on earth is she talking about, this aqua-faba thingy. She said no fancy ingredients…’ Calm down. I am keeping to my word. Aquafaba is the liquid you get from tinned chickpeas. Now, I know what you’re thinking. Bleugh! Chickpea juice?! GROSS! But once you bake it, none of the chickpea flavour remains. And it whips up to be just like egg whites, so it’s perfect for meringues. 

Vegan Rainbow Meringues
Description: These light and airy meringue kisses are
little bursts of colour to brighten your day!
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Makes: 130 meringue kisses
Suitable for vegans + gluten free

Ingredients:

  • 1 x400 g tin chickpeas or 125 ml (1/2 cup) aquafaba
  • 1/4 tsp cream of tartar
  • 100 g caster sugar
  • 1 tsp lemon juice
  • Food colouring of choice (ensure vegan), optional

Method:

  1. Preheat the oven to 110°C (230°F/Gas mark 1/4)
  2. If you haven’t already, drain the chickpeas KEEPING ALL THE LIQUID and use the chickpeas for another recipe!
  3. In a large bowl, whisk the aquafaba (chickpea liquid) and cream of tartar with a stand mixer or electric whisk. 
  4. When you achieve soft peaks (when you take the whisk out it should be able to hold a small peak but will still fall) keep whisking and gradually add the sugar. Add the lemon juice.
  5. You will know your meringues are ready to bake when you have reached stiff peaks. When you take the whisk out the peak should be stiff and will not fall. Another way to test is (if you’re feeling very brave) turn the bowl upside down over your head and nothing will fall out! (All tests carried out at your own risk)
  6. Using a clean paintbrush or a toothpick, paint the sides of a piping bag with food colouring and transfer the meringue to it. 
  7. On baking paper-lined trays pipe the meringues. they should be about 1 inch in diameter for the best bake. The colours will fade as you pipe.
  8. Bake for 30 minutes, then turn the oven off and leave to stand for an hour to fully dry out your meringues. DO NOT OPEN THE OVEN DOOR!
  9. After the hour is up, enjoy! If it is a hot day, transfer to the fridge ASAP.

Storage instructions: Will keep in an airtight container in the fridge for a week.

11 thoughts on “Vegan rainbow meringues

  1. These look great!! Can you use this recipe to make pavlova, and if so, do you have recommendations for cream substitutes?

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    1. You definitely could use this for pavlova! You would just have to spoon it onto the tray and bake it for longer. I would recommend about an hour in the oven and then an hour drying out, but I haven’t tested it! Coconut cream works really well, just add a bit of vanilla and sugar if you want then whip it, but if you were looking for just a single cream there are soya and oat creams everywhere. They are often in the fridge section next to the dairy-free mills!

      Liked by 1 person

  2. We are going to give these a go today after reading your blog, they look and sound amazing and even better that they are egg free ! What a great blog, so glad we found it ✨✨✨

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  3. I can confirm these are ABSOLUTELY delicious, light, crispy and joyful! It’s frankly unbelievable I can consume 130 meringues in one sitting but ….. 🤤🤤🤤

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