Bake Off Vegan Meringue Recipe That Melts in Your Mouth

Creating the perfect vegan meringue might seem like a challenge, but with the right technique and ingredients, you can achieve a light, airy, and beautifully crisp treat that rivals traditional egg-based meringues.

Whether you’re a seasoned vegan baker or just dabbling in plant-based desserts, this Bake Off Vegan Meringue Recipe will guide you through every step to create stunning meringues that melt in your mouth.

Imagine delicate, cloud-like bites with a subtle sweetness, perfect for topping pies, decorating cakes, or enjoying on their own with a cup of tea.

In this recipe, we’ll use aquafaba—the magical liquid from canned chickpeas—as the egg white substitute. Aquafaba whips up just like egg whites, giving you the volume and stiffness needed for flawless meringues.

Plus, this recipe is simple, uses pantry staples, and is entirely free from animal products, making it a guilt-free indulgence for everyone.

Get ready to impress your friends and family with this vegan meringue that’s crisp on the outside and soft inside. And if you love vegan baking, explore other delightful recipes like our Kodiak Banana Muffins Recipe or the refreshing Lavender Frappe Recipe to complete your plant-based dessert journey.

Why You’ll Love This Recipe

This vegan meringue recipe is a game-changer for anyone who thought egg-free meringues were impossible. Here’s why you’ll adore making and eating this treat:

• Simple Ingredients: Made with just a few pantry staples like aquafaba, sugar, and cream of tartar.
• Perfect Texture: Crisp on the outside and tender inside, just like classic meringues.
• Versatile Use: Ideal for pavlovas, topping pies, or as a sweet snack.
• Allergen-Friendly: Dairy-free, egg-free, and vegan-friendly, suitable for various dietary needs.
• Impressively Stable: Stiff peaks hold their shape well, making piping and shaping easy.

Ingredients

• 1/2 cup (120 ml) aquafaba (liquid from canned chickpeas)
• 1/2 teaspoon cream of tartar
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1/4 teaspoon almond or peppermint extract for flavor variations

Equipment

• Electric hand mixer or stand mixer with whisk attachment
• Large mixing bowl (preferably metal or glass)
• Baking sheet lined with parchment paper
• Spatula for folding
• Piping bag with a star nozzle (optional, for decorative meringues)
• Measuring cups and spoons

Instructions

1. Prepare the aquafaba: Drain a can of chickpeas and measure out 1/2 cup of the liquid. For best results, chill it in the fridge for a few hours or overnight to help it whip better.
2. Whip the aquafaba: Pour the aquafaba into your mixing bowl. Add the cream of tartar and a pinch of salt. Using your mixer on medium speed, whip the aquafaba until soft peaks form. This can take about 5-7 minutes.
3. Add sugar gradually: With the mixer running, slowly add the granulated sugar one tablespoon at a time. This ensures the sugar dissolves fully and prevents the meringue from being gritty. Continue whipping until you reach stiff, glossy peaks, about 10-15 minutes total.
4. Flavor the meringue: Add the vanilla extract (and any optional flavors like almond or peppermint extract) and gently fold in with a spatula. Be careful not to deflate the meringue.
5. Shape the meringues: Using a spoon or piping bag fitted with a star nozzle, dollop or pipe the meringue onto the parchment-lined baking sheet. You can make small kisses or larger nests depending on your preference.
6. Bake low and slow: Preheat your oven to 225°F (110°C). Bake the meringues for 1 hour and 15 minutes to 1 hour and 30 minutes. They should be dry and crisp to the touch. Turn off the oven and leave the meringues inside to cool completely for another hour or overnight for best texture.
7. Store properly: Once cool, store meringues in an airtight container at room temperature. They stay fresh for up to a week.

Tips & Variations

“For the best volume, always use chilled aquafaba. Avoid any oil contact on your whisk or bowl, as it can prevent the aquafaba from whipping properly.”

• Sweetener alternatives: Swap granulated sugar for coconut sugar or superfine sugar for a different sweetness profile.
• Flavor twists: Add cocoa powder for a chocolate version or a few drops of lemon juice for a zesty touch.
• Colorful meringues: Use natural food coloring or beetroot powder to create pretty pastel shades.
• Make mini meringue nests: Pipe small rings and bake to fill with fresh fruit or vegan whipped cream for an elegant dessert.
• Storage note: Keep meringues away from humidity to maintain their crisp texture.

Nutrition Facts

Serving Suggestions

Our vegan meringues are incredibly versatile and can elevate many desserts. Here are some delicious serving ideas:

• Top a Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce with crushed meringue for a crunchy contrast.
• Serve alongside a cup of coffee or tea for a light, sweet snack.
• Use as a decorative topping on vegan lemon tart or pavlova.
• Layer crushed meringues with vegan whipped cream and berries for a quick parfait.
• Add a crunchy element to your Glazed Twist Donut plate for extra texture.

Conclusion

Mastering vegan meringues opens up a world of creative and delicious plant-based baking. This Bake Off Vegan Meringue Recipe proves that with aquafaba and a little patience, you can make stunningly light and crisp meringues without eggs.

Whether you’re vegan, allergic to eggs, or simply curious about new baking techniques, these meringues offer a sweet treat everyone can enjoy.

Remember, the key is whipping the aquafaba to the right consistency and baking low and slow to achieve that perfect texture. Don’t hesitate to experiment with flavors and shapes, and enjoy the process as much as the results!

For more amazing vegan recipes, check out our tasty Half Runner Beans Recipe or the decadent Goat Milk Ice Cream Recipe No Eggs to complement your plant-based dessert menu.

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