Recipe: Perfect Meringues à l'aquafaba (vegan)

Meringues à l'aquafaba (vegan). Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Meringue for all! 'Aquafaba', the liquid from a can of chickpeas forms the base for this egg-free meringue.

Meringues à l'aquafaba (vegan) Really it just comes down to whipping up the aquafaba. It's not hard but it might require a little patience to get the job done right. A few things to keep in mind when making this: Cream of tartar is important for stabilising the aquafaba as it whips up just as it would if you were using actual egg whites. You can have Meringues à l'aquafaba (vegan) using 3 ingredients and 1 steps. Here is how you cook that.

Ingredients of Meringues à l'aquafaba (vegan)

  1. It’s 75 g of d'aquafaba (jus de cuisson des pois chiches).
  2. Prepare 60 g of sucre glace.
  3. Prepare 1 cc of citron.

It keeps your fluff from collapsing too. Drain the chickpea liquid into a bowl (save the chickpeas to make one of these recipes). Beat the brine on a high speed using the whisk attachment on a stand mixer, or using electric hand beaters. This aquafaba meringue recipe is a must have for any budding vegan baker, and can be used in all manner of delicious desserts, from a seasonal pavlova to classic Eton mess.

Meringues à l'aquafaba (vegan) step by step

  1. Battre l'aquafaba et ajouter le citron quand ça commence à blanchir et à mousser. Ajouter ensuite le sucre glace petit à petit et continuer de battre jusqu'à avoir une meringue bien ferme et brillante. Former des petites meringues et cuire au four à 100° pendant 1h.

This recipe is taken from Mildreds Vegan Cookbook, published by Mitchell Beazley. Leave to cool, then pile with the soya cream and fruit, if using. Leave to cool, then pile with the soya cream and fruit, if using. With the magical discovery of aquafaba, vegan meringues that taste just like the real thing are everywhere. Put greaseproof paper onto a baking tray and wipe with a small amount of vegetable.