Dairy-Free Classic French Meringue
Indulge in the elegance of a *Dairy-Free Classic French Meringue*—a light, airy dessert treat that’s completely plant-based and effortlessly impressive. Using aquafaba, the liquid from canned chickpeas, as a clever and vegan-friendly egg white substitute, this recipe delivers perfectly crisp, glossy meringues with a delicate vanilla flavor. Whisked to perfection with a touch of cream of tartar for stability and slow-baked for irresistible texture, these dairy-free meringues are a guilt-free delight designed to melt in your mouth. Ideal for special occasions or as a sweet treat, they're easy to make and can be stored for up to two weeks. Perfect for the dairy-free, vegan, or anyone looking to master the art of egg-free French pastry.
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Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Cream of tartar
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a clean, dry mixing bowl, pour in the aquafaba. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whisk the aquafaba on medium speed until it begins to foam, which should take about 3-5 minutes.
Step 3
Add the cream of tartar to the foaming aquafaba and increase the mixer speed to high. Beat the mixture until it forms soft peaks, which typically takes about 6-8 minutes.
Step 4
Once soft peaks have formed, begin to add the granulated sugar one tablespoon at a time, beating for about 20-30 seconds between each addition to allow it to dissolve properly.
Step 5
Continue to whisk the mixture on high speed until it holds stiff, glossy peaks. You should be able to turn the mixing bowl upside down without the meringue sliding out.
Step 6
Gently fold in the vanilla extract into the meringue with a spatula, being careful not to deflate the mixture.
Step 7
Transfer the meringue to a piping bag fitted with a large star nozzle, or simply use a spoon to create dollops on the prepared baking sheet, ensuring they're evenly spaced apart.
Step 8
Bake in the preheated oven for 90 minutes. After the time is up, turn off the oven and leave the meringues inside to cool completely and dry out, ideally overnight or for at least 2 hours.
Step 9
Once completely cool and dry, remove the meringues from the baking sheet. They can be stored in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (325.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 801.8 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 161.2mg | 0% |
| Total Carbohydrate 203.9g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 200.5g | |
| Protein 1.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 8.7mg | 0% |
| Iron 0.9mg | 0% |
| Potassium 296.5mg | 0% |
Source of Calories