🌿✨ Vegan Meringues

Crispy • Airy • Sweet • Egg-Free

Makes: ~20 small meringues
Prep time: 10 minutes
Bake time: 1.5–2 hours

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🛒 Ingredients

• Aquafaba – ¾ cup (liquid from a can of chickpeas)
• 1 tsp cream of tartar
• ¾ cup powdered sugar (or superfine sugar)
• 1 tsp vanilla extract

Optional for flavor / decoration:

• Cocoa powder, lemon zest, or food coloring
• Sprinkles or crushed freeze-dried fruit

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🔪 Instructions

1. Preheat oven

• Set oven to 225°F (110°C).
• Line a baking sheet with parchment paper.

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2. Whip the aquafaba

1. Pour aquafaba into a clean, dry bowl.
2. Add cream of tartar.
3. Whip with an electric mixer 8–12 minutes on high until soft peaks form.

You should see stiff peaks when you lift the whisk, and the mixture should be glossy.

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3. Add sugar gradually

• Add powdered sugar 1–2 tbsp at a time, continuing to whip.
• Whip until stiff, glossy peaks form and sugar is fully incorporated (~3–5 minutes).
• Fold in vanilla extract and any optional flavoring gently.

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4. Pipe or spoon

• Transfer mixture to a piping bag or spoon.
• Pipe small mounds or rosettes onto the parchment-lined baking sheet.
• Leave some space between each meringue.

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5. Bake low and slow

• Bake 1.5–2 hours at 225°F (110°C), until meringues are dry and crisp.
• Turn off oven and let meringues cool inside oven for 30–60 minutes to prevent cracking.

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6. Store

• Store in an airtight container at room temperature for up to 1 week.
• Keep away from moisture — meringues will soften if exposed to humidity.

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🌟 Tips for Perfect Vegan Meringues

• Use room-temperature aquafaba for better volume.
• Make sure the bowl and whisk are completely clean & dry.
• Do not open the oven during baking; slow drying is key to crispness.
• For colored meringues, add a few drops of natural food coloring after whipping but before piping.

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🍓 Variations

• Chocolate Meringues: Fold in 1–2 tbsp cocoa powder.
• Lemon Meringues: Add ½ tsp lemon extract + 1 tsp finely grated zest.
• Mocha: Add ½ tsp instant coffee granules.
• Sprinkled: Top with crushed freeze-dried berries or colored sugar before baking.