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Homemade vegan meringue with aquafaba water. How to bake and make meringue cookies?

Homemade vegan meringue with aquafaba water. How to bake and make meringue cookies?

people icon For 4 euro icon 0.4 €/pers. calories icon 105 kcal/100g

Ingredients

  • To whip French meringue: 1 cup aquafaba liquid (200 ml)
  • 3 tablespoons of white sugar (approximately 60 grams)
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon of flavorings, vanilla extract, lemon essence, orange essence, rum…
  • To make Italian meringue: 120 ml. aquafaba liquid
  • 180g. sugar (for the syrup)
  • 80 ml. of water (for the syrup)
  • 60g. (3 tablespoons of sugar to whip the meringue)
  • A few drops of lemon (6 or 7)
  • 1/2 teaspoon of flavorings, vanilla extract, lemon essence, orange essence, rum…
  • Whisk mixer to assemble
  • A large bowl and a saucepan to make the syrup
  • For the meringues: A pastry bag, baking paper and an oven

Vegan cuisine is reinvented every day. It is a diet that eliminates many of the ingredients that we are used to using.

Cheese, eggs, meat and fish are some of them, so you have to look for substitutes to enjoy with your usual food and dishes, changing the ingredients for those that are compatible with the vegan diet. The truth is that there are vegan cuisine recipes that are absolutely delicious, such as vegan torrijas , exquisite vegan tacos or delicious quinoa with vegetables .

To make these recipes, we often need ingredients that are not usually used in the kitchen but are delicious, such as quinoa or the surprising aquafaba . Today we focus on the latter to make a delicious vegan meringue. Many of you may think that the egg is a fundamental part of creating this meringue, but aquafaba is an ideal substitute for eggs and the meringue that comes out is absolutely spectacular.

If you follow the vegan diet or want to try new ingredients in the kitchen, get to work with this vegan aquafaba meringue. It’s quite simple to make and we won’t need many ingredients, but don’t let that fool you. This vegan meringue is delicious.

Preparation of vegan meringue. What kind of meringue can I make with aquafaba water?

With aquafaba water you can easily make all types of meringue:

  • French vegan meringue (Fine sugar directly into the whipped meringue).
  • Italian vegan meringue (Sugar syrup is added to the whipped meringue).
  • Vegan Swiss Meringue (Dissolve the sugar in the aquafaba and beat together).

Traditional French-style vegan meringue

Making meringue with aquafaba is really simple and we won’t need much time or ingredients, and the result is spectacular.

We need a mixer to whip egg whites, aquafaba or cream , it will be made the same as  traditional meringue . The aquafaba liquid, cream of tartar, lemon juice or vinegar as a stabilizer. And some sugar to sweeten, about 3 tablespoons, helps stabilize it and give it a silky texture and shiny appearance. And if you want, flavorings, vanilla extract, lemon essence, orange essence, rum… You can use them to your liking in small quantities.

  1. First we put the aquafaba in the refrigerator for at least two hours to make it easier to handle. With the cold, its viscosity increases and it is easier to assemble. We put the aquafaba in a large bowl and, with a mixer, beat it at high speed until it begins to foam.
  2. Once the foam appears, we add lemon juice and continue beating at maximum speed for 15 or 20 seconds, depending on the speed of the mixer. We continue until you start to see that it foams and turns whitish, almost assembled.
  3. When we see that it begins to have that white color and doubles in volume, we add the sugar and any flavor we want to add, such as vanilla extract. We continue beating until it reaches the “nougat point.”
  4. At this point the meringue is shiny, white and retains its shape when you lift the mixer. At this point the meringue is already perfectly assembled and can be used to decorate cakes, make meringue cookies,… Ready to decorate and serve.

Traditional Italian-style vegan meringue (most stable)

Preparation of the syrup

  1. First we put the aquafaba in the refrigerator for at least two hours to make it easier to handle. With the cold, its viscosity increases and it is easier to assemble. Once cooled we start with the syrup .
  2. In a saucepan we pour the water and 180 g. of sugar in the center, trying not to let it touch the edges. We reserve the other 60 g. of sugar to start whipping the egg whites with the aquafaba water.
  3. We heat the casserole, without moving it, until it begins to bubble. At this moment, and while the syrup continues to be made, we begin to whip the egg whites.
  4. At this point the syrup will be practically ready. We need to get the medium ball point texture. Which is equivalent to reaching a temperature of between 116º C and 125º C. Although it depends a little on the quantity we are preparing. It will take us about 5 minutes to get the ideal point of the syrup.

Preparation of Italian meringue with aquafaba

  1. With the syrup already ready, we begin to beat the egg whites again. We put the aquafaba in a large bowl and, with a mixer, beat it at high speed until it begins to foam. We begin to add the syrup in a thread, little by little, until we have added it all. We continue beating until the meringue is at room temperature.
  2. When we see that they begin to foam abundantly, we add 60 g. of sugar little by little and any flavor that we want to add, such as vanilla extract, without stopping beating. We continue until the egg whites are well whipped.
  3. At this point the meringue is shiny, white and retains its shape when you lift the mixer. At this point the meringue is already perfectly assembled and can be used to decorate cakes, make meringue cookies,… Ready to decorate and serve.

How to bake vegan meringue

The type of meringue that we will use in this recipe is the Italian-style meringue that I just explained to you, it is the most stable so that it remains in the desired shape if we want to make these baked meringues.

  1. First we preheat the oven to 100º C and while it is heating we line a baking tray with baking paper.
  2. We put our vegan meringue in a pastry bag and give it the shape we like best.
  3. We put them in the oven and let them bake at 100º C for an hour and a half if we have made small shapes or 2 hours if the shapes are large.
  4. After this time, we take them out of the oven and let it cool. Once cool, the baked meringue should be firm to the touch and should come off the baking paper easily. Ready to enjoy.

I hope you like all the tips and try to prepare these meringues in cookie form, simply delicious.

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