Find out how to make vegan meringue kisses. Egg free meringues are a great alternative to traditional meringues and they are made in exactly the same way.
Meringues are, without doubt, one of those bakes which I have a huge weakness for. Whether it’s a traditional lemon meringue pie, a strawberry packed pavlova, a meringue topped cupcake, or even a show stopping Baked Alaska my response is to have a slice. Or two!
But have you ever wondered if there is such a things as a vegan meringue – one suitable for those who, for whatever reason, don’t include eggs in their diet?
Well, as surprising as it may sound there is!
Everybody can enjoy the sweet deliciousness of a meringue – even if they follow a restricted diet. Meringues can be made without eggs! They’re made with a liquid called aquafaba which most households are likely to already have in the kitchen cupboards.
What is Aquafaba?
Aquafaba is the commonly thrown away liquid found in cans of pulses, though that surrounding chickpeas appears to be preferred.
The name aquafaba was coined by the vegan community, specifically Goose Wohlt, and with a strong Aquafaba FaceBook Group (which is definitely worth joining if you’re at all interested) there are now recipes which successfully use this liquid in a host of different baked goods from meringues and macarons, to mousses, brownies, cookies, royal icing, mayonnaise and even pasta!
How to make meringues with aquafaba.
The method for making meringues with aquafaba is exactly the same as that with egg whites. It really is that simple!
It’s merely a case of whisking up your aquafaba liquid with a little white wine vinegar and then slowly adding the sugar. The bake, like an egg white meringue, is slow in a cool oven.
What do aquafaba meringues taste like?
If you’re imagining that your meringue will taste like chickpeas or legumes in general, then you really need not worry. As strange as it may sound your egg-free meringue will taste just like a traditional meringue.
Although you could keep your meringue kisses plain, you might also consider flavouring them, as I have for this recipe.
Vegan Meringue Kisses with a Raspberry Swirl.
These vegan meringue kisses were incredibly easy to make. Just as easy as those made with egg whites. The raspberry swirl not only makes these little vegan kisses super pretty, but they also introduce a lovely fresh flavour of raspberries which counters the sweetness of the meringue incredibly well.
These pretty meringues could be shared amongst party guests, or your loved one for Valentine’s Day, though why not sandwich them together with a vegan chocolate ganache, or you could include them as part of a Peach Melba Eton Mess!
So, here’s how to make Raspberry Vegan Meringue Kisses
Raspberry Vegan Meringue Kisses
- 100 ml (3½floz) aquafaba see notes below
- ½ tsp white wine vinegar
- 125 g (4oz) caster sugar
- 12 raspberries fresh or frozen (optional)
- hand held or stand electric whisk
- piping bag
- star nozzle
- baking sheet
- baking parchment or reusable baking tray liner
- Place the raspberries in a bowl (if frozen allow them to defrost). Use the back of a fork to squash the berries into a puree. Pass the puree through a fine sieve to remove the seeds. Set aside.
- Preheat the oven to 110℃ (90℃ fan)/225°F/gas mark ¼ .
- Line a baking sheet with baking parchment or a reusable non-stick liner.
- Pour the aquafaba into a good sized bowl. Begin to beat the liquid with hand held or a stand mixer. Once it’s starting to foam add the white wine vinegar. Continue to beat until the aquafaba is white and thick, just like a meringue.
- Add the sugar a teaspoon at a time whilst continuing to beat. The aquafaba will become even thicker. This beating process will take about 8 minutes depending upon the speed setting of your beaters.
- Fit a star nozzle into a large piping bag. Draw a line of the raspberry puree inside the piping bag from near the tip to half way up the bag. (see notes below)
- Spoon the aquafaba meringue into the piping bag.
- With the piping bag vertical to the baking tray pipe little swirls of meringue, pulling the bag up at the end of the swirl. Continue until the tray is full of meringue kisses.
- Place the baking sheet into the centre of the oven and bake for 75 minutes. Turn the oven off and allow the meringues and baking tray to cool slowly inside the oven for a further hour. Do not open the oven door.
- Store the meringue kisses in an air tight container to prevent them from spoiling and becoming sticky. Use as required, assembling just before serving.