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Meringue
Vegan
Ingredients
  • ½ cup Aquafina
  • 1 tsp vanilla
  • ¼ tsp cream of tartar
  • ¾ cup granulated sugar
Steps
  1. *The pinned post at the top of this page is still the best resource for the basic recipe. That said, here I am with visuals (again) because sometimes that picture really is worth a thousand words.
  2. The recipe & method I use is simple (but there are many successful variations others use that are just as good). Basically you put the first 3 ingredients (see photo) in a bowl, turn on your mixer, and when you have stiff peaks, add sugar (slowly). That's pretty much it!
  3. Then spoon dollops onto parchment paper lined baking trays, dry out in your oven set at 200*F (100*C) for 90 min to 2 hrs. Turn off oven and let sit until oven is completely cool (or overnight if it's late). Take out and store immediately in an airtight container. Keeps weeks if you don't gobble them up first, that is.
  4. subheading: SPECIFIC DETAILS:
  5. Here are some specifics of what I do, just fyi. It's not to say that if you do something different you'll have a "Miss", these tips are just to clarify what I did to get my "Hit" and if you're having trouble maybe you can benefit by something I offer.
  6. -I use a Kitchenaid stand mixer with balloon whisk attachment & metal bowl.
  7. (Borrow or find whatever you can afford,  refurbished, or an inexpensive hand-held even)
  8. -ingredients @ room temp (don't think it matters, just saying I don't do anything special, like chilling)
  9. subheading: You will need:
  10. ½ cup Aquafaba
  11. 1 teaspoon vanilla extract
  12. ¼ teaspoon Cream of tartar
  13. ¾ cup granulated sugar
  14. *don't panic if you can't find Cream of Tartar, it is optional, you can either substitute vinegar or lemon juice (all are acids), or leave it out. It does help stabilize the meringue, especially if you are having troubles. But it will whip without it.
  15. -I start with a cold oven and preheat to 200*F (100*C) while whipping AF.
  16. *Do NOT preheat oven at a higher temp and lower it for the meringues!
  17. Goal is to dry out, not bake.
  18. Oven temp is critical, meringues should stay white, if they brown, oven too hot.
  19. -Aquafaba, Vanilla extract, Cream of Tartar in bowl (measurements on photo) and start whipping very slowly, gradually increasing speed as mixture starts foaming and increasing in volume
  20. -my goal is the highest speed on mixer
  21. -I let it whip, whip, whip, 'til peaks get stiff, the fluff is all stuck inside the whisk (see photo)
  22. -I add sugar, 1 Tbl at a time while still whipping on high, drizzle it slowly into the fluff, and wait at least 30 seconds before adding the next tablespoon to incorporate fully after each addition
  23. -I spoon or pipe dollops onto parchment paper covered cookie sheet/baking tray
  24. (*used Wilton 1M tip in a 1 gallon plastic bag to pipe the ones below = made 81 meringues, 3 trays from ½ cup Aquafaba!)
  25. -once in the oven I leave them alone for 2 hours, they are done when I can take one off the parchment paper (may still be slightly sticky on bottom but will dry further after leaving in oven). I turn off oven and leave them. I don't crack the door open, they won't burn or overdry.
  26. -I store in Tupperware, it's airtight.
  27. Can you eat these after just 2 hours in the oven? Yes, I do.  But they will probably be somewhat chewy. They will not be fully dried out "through and through" until you take them out of the cold oven way later and then they are light, airy, and crunchy. Imho when chewy I can taste a bit of bean. When completely dry and crunchy, like puffs of sugar, no bean. I might try more flavoring next go.
  28. Note: meringues require patience. A lot of misses seem to be from not whipping long enough to get stiff peaks, or drying out long enough, or too high oven temps. I understand the excitement and desire to get these in the oven and in your mouth asap, but meringues take time. If you have really, really stiff peaks, the meringues will hold their shape and they will not budge or collapse during the oven drying, so it's worth it to slow down and whip well.
  29. (I started whipping at 10pm last night, in the oven by 10:30. Watched the news, after midnight turned oven off, went to bed. In the a.m. Put them in Tupperware. Not labor intensive, but you have to walk away)
  30. subheading: *ingredients notes:
  31. I'm trying out many brands of beans, usually prefer organic, but this was on sale super cheap and intrigued by the less salt.
  32. Edited note: AF is the liquid drained from the can, not the beans.
  33. I got more than ½ cup AF from the can, I just froze the rest for another recipe.
  34. Sugar is granulated cane sugar.
 

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