Whip up vegan meringues for any type of dessert with this organic recipe that uses aquafaba from chickpeas instead of eggs. Use fair-trade sugar for an extra ethical treat.
Move over egg whites, this is the perfect vegan substitute ingredient. Make sure your sugar is vegan as well. Most white sugar is filtered through animal bone char to bleach it. Camino has the best organic fair trade vegan sugar on the market.
Vegan Aquafaba Meringues
- ¾ cup organic granulated white sugar
- ½ cup aquafaba
- 2 tsp cornstarch
- ¼ tsp almond extract
- ¼ tsp cream of tartar
- ¼ tsp sea salt
- Preheat oven to 225°F (110°C). Adjust oven racks to upper and lower middle positions. Line 2 rimmed baking sheets with parchment paper.
- In a small pot over medium heat, add the sugar and aquafaba and whisk until the sugar is completely dissolved, 3 to 5 minutes. Mixture should not bubble. Cool the mixture then whisk in the cornstarch.
- Using a stand mixer with the whisk attachment, whip the aquafaba mixture, almond extract, cream of tartar, and salt on high speed for 12 to 14 minutes, until stiff peaks form. It will be very sticky.
- Place the meringue in a pastry bag fitted with a ½-inch think (1 cm) plain tip. Pipe meringues into 1-inch (2.5 cm) wide mounds with 1-inch (2.5 cm) heights on baking sheets.
- Bake for 2 hours, rotating sheets halfway. Turn off the over and let meringues cool inside for 1 hour, or until dry and crisp. Remove from oven and cool before serving.
- Store between wax or parchment paper in a cookie tin at room temperature for 1 week.
Try making your own pumpkin spice mix or this fruit and spice sheet cake.
Reprinted with permission from The Fair Trade Ingredient Cookbook by Nettie Cronish (Whitecap Books, 2021).
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