Bake Off Vegan Week Meringue Recipe Made Easy

If you’ve ever craved the delicate, melt-in-your-mouth texture of a classic meringue but follow a vegan lifestyle, you’re in for a treat! This Bake Off Vegan Week Meringue Recipe is a brilliant way to enjoy that light, crispy, and slightly chewy dessert without using any egg whites.

Thanks to the magic of aquafaba — the liquid from canned chickpeas — we can create vegan meringues that rival the traditional versions in both texture and taste.

Whether you’re a seasoned vegan baker or simply looking to try something new, this recipe is straightforward, reliable, and perfect for impressing friends and family during dessert time. Plus, it’s a fantastic way to reduce food waste by repurposing chickpea water that might otherwise be thrown away.

Ready to whip up some dreamy vegan meringues that are crisp on the outside and tender inside? Let’s dive in!

Why You’ll Love This Recipe

This vegan meringue recipe is a game-changer for several reasons. First, it uses aquafaba, a natural and sustainable egg white alternative, making it completely plant-based and allergy-friendly.

Second, the results are impressively close to traditional meringues — light, airy, and perfectly crisp with a soft center.

Another reason to love it is the simplicity of the ingredients and the minimal equipment needed. It’s a perfect recipe for beginners and experts alike.

Plus, vegan meringues are versatile; you can enjoy them as standalone treats, decorate cakes, or crush them into parfaits.

Curious about other vegan delights? Check out my Half Runner Beans Recipe for a wholesome side or the delightful Kodiak Banana Muffins Recipe to satisfy your sweet tooth!

Ingredients

• 120 ml aquafaba (liquid from a can of chickpeas)
• 150 g caster sugar
• 1/2 tsp cream of tartar (helps stabilize the meringue)
• 1 tsp vanilla extract (for flavor)
• Optional: Pinch of salt
• Optional: Food coloring or natural flavor extracts (like almond or lemon)

Equipment

• Electric mixer or stand mixer with whisk attachment
• Mixing bowl (preferably metal or glass, not plastic)
• Baking tray
• Baking parchment paper
• Spoon or piping bag (for shaping meringues)
• Oven
• Measuring jug and spoons

Instructions

1. Prepare your aquafaba: Drain a can of chickpeas and measure 120 ml of the liquid. Chill it in the fridge for about an hour for best whipping results.
2. Whip the aquafaba: Pour the chilled aquafaba into your mixing bowl. Using an electric mixer, whisk on high speed until it forms soft peaks. This typically takes about 5-7 minutes.
3. Add cream of tartar: Once soft peaks form, add the cream of tartar and continue whisking. This will help stabilize the meringue’s structure.
4. Gradually add sugar: Slowly add the caster sugar, one tablespoon at a time, while continuously whisking. This slow incorporation is crucial for achieving a glossy, stiff meringue. Whisk for another 5-8 minutes until stiff peaks form and the mixture is shiny.
5. Flavor the meringue: Gently fold in the vanilla extract and a pinch of salt. If you want colored meringues, add your food coloring or natural flavor extracts now and fold carefully to maintain volume.
6. Shape the meringues: Line your baking tray with parchment paper. Using a spoon or piping bag, dollop or pipe the meringue mixture onto the tray in your desired shapes and sizes.
7. Bake low and slow: Preheat your oven to 90°C (195°F). Bake the meringues for 1.5 to 2 hours. They should be crisp on the outside and lift easily off the parchment. Turn off the oven and leave the meringues inside to cool completely for an additional hour to dry out fully.
8. Store and enjoy: Once cooled, store your vegan meringues in an airtight container to keep their crispness. Enjoy within a week for best texture.

Tips & Variations

“Patience is key with aquafaba meringues — whipping and baking times are longer than traditional ones, but the results are worth every second!”

• Use chilled aquafaba: Cold aquafaba whips better and faster.
• Don’t rush sugar addition: Adding sugar slowly prevents deflating the meringue and ensures glossy peaks.
• Experiment with flavors: Try almond extract, lemon zest, or even cocoa powder folded in for unique tastes.
• Color your meringues naturally: Use beet juice for pink, matcha for green, or turmeric for yellow.
• For extra crunch: After baking, leave meringues in the oven with the door slightly open for an hour.
• Make pavlova: Use this vegan meringue as a base and top with fresh fruits and vegan whipped cream for a stunning dessert.

Nutrition Facts

Serving Suggestions

These vegan meringues are incredibly versatile. You can serve them simply as a sweet snack alongside a cup of tea or coffee.

For something special, layer crushed meringues with fresh berries and coconut whipped cream to create a delightful parfait. They also make a stunning garnish for cakes and cupcakes, adding texture and visual appeal.

For a refreshing summer twist, serve meringues with a drizzle of vegan chocolate sauce or a dollop of fruit compote. If you’re feeling creative, crush them over vegan ice cream for an added crunch.

Looking for more vegan dessert inspiration? Don’t miss the Lazy Cookie Cake Recipe or try the creamy, egg-free delight of the Goat Milk Ice Cream Recipe No Eggs.

Conclusion

Whipping up a batch of vegan meringues is easier than you might think, and this Bake Off Vegan Week Meringue Recipe offers a fantastic way to indulge your sweet cravings while keeping it plant-based. The secret lies in aquafaba, which mimics egg whites beautifully, providing the perfect structure and shine for these airy confections.

With just a few simple ingredients and some patience, you can create stunning meringues that are crisp, light, and full of flavor. Whether enjoyed on their own or used as a component in more elaborate desserts, these vegan meringues will impress everyone at your table.

Plus, exploring vegan baking opens doors to countless other delicious recipes like the Kikkoman Stir Fry Sauce Recipe for savory meals or sweet treats like the Lavender Frappe Recipe. Happy baking!

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