Vegan Meringues Recipe

Aquafaba: The liquid from a can of chickpeas, used as a vegan substitute for egg whites.

Cream of tartar: A stabilizing agent that helps the aquafaba form stiff peaks.

Granulated sugar: Adds sweetness and structure to the meringues.

Vanilla extract: Provides a subtle, aromatic flavor to the meringues.

When working with aquafaba, ensure it is at room temperature before you start. This helps it whip up more effectively. Additionally, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the aquafaba from reaching stiff peaks.

• aquafaba - Substitute with flaxseed gel: Flaxseed gel can mimic the binding and foaming properties of aquafaba. To make it, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit until it forms a gel.

• cream of tartar - Substitute with lemon juice: Lemon juice can act as an acid to stabilize the meringue. Use ½ teaspoon of lemon juice for every ¼ teaspoon of cream of tartar.

• granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural sweetener, though it may slightly alter the color and flavor of the meringues.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor to the meringues. Use the same amount as you would vanilla extract.

• Allow the vegan meringues to cool completely before storing. This ensures they maintain their crisp texture and don't become soggy.

• Store the meringues in an airtight container at room temperature. This will keep them fresh and crunchy for up to two weeks.

• If you live in a humid climate, consider adding a small packet of silica gel or a few grains of uncooked rice wrapped in a piece of cheesecloth to the container. This helps absorb excess moisture and keeps the meringues crisp.

• For longer storage, you can freeze the meringues. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the meringues to a freezer-safe airtight container or a resealable plastic bag. They can be stored in the freezer for up to three months.

• When ready to enjoy, remove the desired amount of meringues from the freezer and let them thaw at room temperature for about 10-15 minutes. They will regain their crisp texture as they thaw.

• Avoid storing meringues in the refrigerator, as the moisture can cause them to become soft and lose their delightful crunch.

• If you notice any meringues becoming soft or sticky, you can refresh them by placing them in a preheated oven at 250°F (120°C) for about 10 minutes. Let them cool completely before storing again.

• Preheat your oven to 250°F (120°C). Place the vegan meringues on a baking sheet lined with parchment paper. Warm them for about 10 minutes to regain their crisp texture.

• Use a toaster oven set to a low temperature, around 200°F (93°C). Place the meringues inside for 5-7 minutes. Keep an eye on them to ensure they don't brown.

• If you're in a hurry, a microwave can work, but be cautious. Place the meringues on a microwave-safe plate and heat them on low power for 10-15 seconds. This method is less reliable and can make them chewy, so use it as a last resort.

• For a more unconventional method, use a dehydrator. Set it to 150°F (65°C) and let the meringues sit for about 30 minutes. This will help them regain their crispiness without the risk of burning.

• Electric mixer: Essential for beating the aquafaba and cream of tartar to form soft and stiff peaks.

• Large bowl: Used to hold the aquafaba and other ingredients while mixing.

• Measuring cups: Necessary for accurately measuring the aquafaba and sugar.

• Measuring spoons: Used to measure the cream of tartar and vanilla extract precisely.

• Piping bag: Helps in transferring the meringue mixture and piping it into small mounds on the baking sheet.

• Baking sheet: The surface on which the meringues will be baked.

• Parchment paper: Lining the baking sheet to prevent the meringues from sticking.

• Oven: Required for baking the meringues at the specified temperature.

• Spatula: Useful for scraping down the sides of the bowl to ensure all ingredients are well incorporated.

Use a stand mixer: A stand mixer can beat the aquafaba and cream of tartar more efficiently, freeing up your hands for other tasks.

Measure ingredients ahead: Pre-measure the sugar and vanilla extract to streamline the mixing process.

Preheat the oven early: Start preheating your oven while you prepare the meringue mixture to save time.

Pipe quickly: Use a large piping bag to pipe the meringues faster and more uniformly.

Cool in the oven: Let the meringues cool in the oven to avoid handling them and save cooling time.