Vegan Classic French Meringue
Indulge in the magic of sweet, airy perfection with this Vegan Classic French Meringue recipe—an egg-free twist on a traditional dessert favorite! Crafted with aquafaba, the starchy liquid from a can of chickpeas, this innovative recipe mimics the light, melt-in-your-mouth texture of classic meringues while remaining entirely plant-based. Stabilized with cream of tartar for foolproof results and sweetened with caster sugar, these glossy meringues are baked low and slow to achieve a crisp exterior and marshmallow-like interior. Perfect for piping into elegant shapes or rustic dollops, they’re finished with a hint of vanilla for a classic flavor profile. Whether serving as a delightful standalone treat or a delicate addition to desserts, these vegan meringues are a show-stopping, cruelty-free confection that’s impossible to resist!
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Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 150 g Caster sugar
- 0.5 tsp Cream of tartar
- 0.5 tsp Vanilla extract
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Step 2
Pour the aquafaba into a large, clean mixing bowl. Using an electric hand mixer or stand mixer with the whisk attachment, beat the aquafaba on medium-high speed until it begins to form soft peaks, which should take about 5-7 minutes.
Step 3
Add the cream of tartar to the bowl and continue to beat the mixture. This will help stabilize the meringue.
Step 4
Gradually add the caster sugar, one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Continue beating until all the sugar is dissolved and the mixture looks glossy with stiff peaks.
Step 5
Add the vanilla extract and beat briefly to mix it in.
Step 6
Using a spoon or a piping bag fitted with a round nozzle, pipe or spoon the meringue onto the prepared baking sheet in small mounds or desired shapes.
Step 7
Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours. The meringues are done when they are dry, can easily be lifted off the parchment paper, and have a hollow sound when tapped.
Step 8
Turn off the oven and allow the meringues to cool completely in the oven. This will help prevent them from cracking.
Step 9
Once cooled, store the vegan meringues in an airtight container to keep them crisp.
Nutrition Facts
| Serving size | (273.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 614.4 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 161.0mg | 0% |
| Total Carbohydrate 153.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 150.3g | |
| Protein 1.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.9mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 295.0mg | 0% |
Source of Calories