VEGAN MERINGUES
These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.
Provided by ritaturner
Categories Desserts Cookies Meringue Cookies
Time 2h15m
Yield 25
Number Of Ingredients 4
Steps:
- Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
- Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
- Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
- Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Nutrition Facts : Calories 36.9 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 33.5 mg, Sugar 6 g
VEGAN ROSE MERINGUES
Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.
Provided by likeatcake
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Time 2h
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
- Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
- Pipe small mounds of meringue onto prepared baking sheets.
- Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.4 g, Sugar 2.3 g
CARDAMOM ROSE MERINGUES
These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom.
Provided by chikalin
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
- Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
- Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
- Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.
Nutrition Facts : Calories 46 calories, Carbohydrate 11.2 g, Protein 0.6 g, Sodium 33.7 mg, Sugar 11.1 g
VEGAN MERINGUES
You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.
- Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.
- Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.)
VEGAN MERINGUES
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
Provided by Barney Desmazery
Categories Dessert
Yield Makes 10-12
Number Of Ingredients 3
Steps:
- Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
- Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins - far longer than for a traditional meringue.
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Sodium 0.1 milligram of sodium
HEATHER'S VEGAN MERINGUES
Meringues are defined as "an item of sweet food made by baking a mixture of stiffly beaten egg whites and sugar until crisp." Except we won't be using egg whites this time! Store in an airtight container.
Provided by imheatherr
Categories Vegan Desserts
Time 2h
Yield 50
Number Of Ingredients 3
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
- Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.
- Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Sugar 2 g
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- Heat your oven to 175 Fahrenheit. Place parchment paper on two sheet pans.Clean your mixer bowl and balloon whisk attachment with a quick wipe and rinse with vinegar. Check out my Aquafaba page for more Aquafaba basics.
- Place aquafaba and cream of tartar into the bowl of a stand mixer fitted with a balloon attachment. Turn the mixer on medium for a couple of minutes until the liquid is foamy and not so sloshy.Now turn the speed up as high as it will go and whip for as long as it takes till you get stiff peaks. (7-12 minutes)
- Slowly add the sugar 1 tablespoon at a time while still whipping. Make sure the sugar is completely incorporated and you have a lovely glossy, marshmallowy texture. Keep whipping until you have stiff peaks.
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