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 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!
📖 Recipe
Raspberry Vegan Meringue Kisses
Equipment
- hand held or stand electric whisk
- piping bag
- star nozzle
- baking sheet
- baking parchment or reusable baking tray liner
Ingredients
- 100 ml (3½floz) aquafaba see notes below
- ½ teaspoon white wine vinegar
- 125 g (4oz) caster sugar
- 12 raspberries fresh or frozen (optional)
Instructions
- 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.
Becca says
Hi there! Have you ever tried another kind of vinegar with these? I have plain white vinegar or apple cider vinegar--could those possibly work as well? Thanks!!!
Jacqueline Bellefontaine says
I haven't actually tried them but they should be fine. Of the two I would probably try plain white vinegar first as this will likely have the least flavour.
Mandy says
Hi there
I made these today with the raspberry purée and they turned out ok but I’ve just put the oven back on as when I went to try one it was still quite squishy inside! Tasted great! But I’m wondering if because I made them a little bigger than little kisses that might have been the issue?? I piped mine about the size of an individual pavlova (I guess the size of a grapefruit in diameter). The one I tried also had a bit more raspberry by the looks of it, so perhaps that might be the issue too?? Would love to hear your thoughts. Thanks! Mandy
Jacqueline Bellefontaine says
Hi Mandy the bigger the meringue then indeed the longer it will take to cook, so it is almost certain your larger meringues were just undercooked. Uneven distribution of the puree may also make them a bit sticky. I hope you enjoyed them anyway after thier extra time in the oven.
Mandy says
Oh thanks so much jacqueline! Yes they were delicious anyway and quite sticky/tacky but they were a great Xmas day dessert. I made a lemon curd to go with them.
How much longer do you recommend in the oven?
Helen says
I tried several other recipes and this one was the only one that worked! Thank you so much Jacqui, this was a life saver!
Jacqueline Bellefontaine says
Brilliant Im so pleased you haver found the recipe successful and can now enjoy these delightful meringues.
Clare says
Hi Jacque,
I am about to make your vegan meringues and am even going to swirl lol how long will these beauties last in an air tight container? I am making them for a bbq in 5 days time- having just made some hummus cheers Clare
Jacqueline Bellefontaine says
Hi Clare if stored correctly in an airtight container in a cool place then they should keep at least a week so you easily make them 5 days in advance. The key thing is to make sure they are kept in a dry environment as just with regular meringues moisture will make them start to dissolves. Enjoy your barbeque.
louise Gunstone says
This has really surprised me! I grew up on my mothers 'famous' meringues so when I show her this recipe, she'll be blown away. We'll try it with our family. Thanks
Rebecca - Glutarama says
I really...REALLY need to pull my finger out and make these I soooo miss meringues I really don't know why I keep putting of making them. You have my permission to pester me to see if I've done it yet!
Jenny Walters says
Well I never knew that! Who knew and who found it out?! What a fabulous recipe. I too am seriously partial to a meringue or ten! That really is such a useful thing to know. I have a friend that is allergic to eggs and she always brings her own sweet treats but I can now have this little beauty up my sleeve for her. Thank you so much for linking with #BakingCrumbs
Midge @ Peachicks' Bakery says
These are so pretty! I really need to get to grips with aquafaba, i miss meringues so much!! Happy New Year & Thanks for sharing with #CookBlogShare
Cat | Curly's Cooking says
These look so cute and I love the added raspberry flavour.
Jacqueline Bellefontaine says
I have to say think adding a little flavour to meringues akes them even more delicious
Chloe Edges says
So cute! I'm also in the camp of keep-meaning-to-haven't-yet! I've started to feel oddly guilty every time I drain a tin of chickpeas down the sink!
Jacqueline Bellefontaine says
Ha Ha Chloe I know what you mean about feeling guilty throwing it way.
ROSEMARY ORTIZ says
So I tried this from another receipe they said DO NOT USE A SUBSTITUTE SUGAR well I thought I could because I use stevia but nope it does not work just kinda curious why it wasnt mentioned here ???.
Jacqueline Bellefontaine says
Thank you for your comment, Rosemary Im sorry that you feel my information is lacking. I post recipes using the ingredients I have tried and tested and know work. As this is a baking/sweet blog and not a slimming blog I would never use a substitute sugar. Personally, I prefer to eat less cake and avoid artificial sweeteners and other chemical nasties which is also why I bake all my cakes rather than purchase them ready made.
Kate Glutenfreealchemist says
I STILL haven't made vegan meringues! Yours are so pretty and look like they came out really well x
Kat BakingExplorer says
Your vegan meringues look amazing and so pretty! I tried to make vegan meringue once but it didn't work out for me, I really need to try again!
Eb Gargano says
Wow Angela, these look so gorgeous - you'd never guess they were egg-free! Aquafaba is utterly amazing stuff. I am always curious, though, as to how the first person discovered it...I mean it's a almighty leap...'hmm I can't use egg...I know I'll use chickpea water instead'!?! Eb x
Mandy Mazliah says
I'm working on a vegan meringue recipe at the moment too Angela - great minds think alike!
Angela - Only Crumbs Remain says
Ooh, I'm looking forward to seeing that Mandy,
Angela x
Recipes Made Easy says
These look so pretty Angela. Thank you for linking up to #CookBlogShare
Angela - Only Crumbs Remain says
Aw thankyou Jacqui,
Angela x
Cat Sach says
What a fantastic idea. These look exactly the same as meringues using eggs. This has got me thinking - do you think you could use aquafaba to make vegan friands?x
Angela - Only Crumbs Remain says
I know - you'd never know would you! To be honest other than the meringues I've only tried the aquafaba meringue in a carrot cake and although it looked great it was awful coming out - not enough strength to hold up the carrots etc I think! I think you'd have far more success with the fiands, but I'd suggest you check out that FB group as there are loads of recipes with hints & tips on there 🙂
Angela xx
Deepika|TheLoveOfCakes says
These are so so pretty Angie!! And I had no idea that aquafaba could be whipped up into these vegan meringues! I love them!!
Angela - Only Crumbs Remain says
Thankyou Deepika 🙂 It's really amazing how it whips up Deepika - it always astounds me everytime I do it!
Angela x