Inspired by: maryanarch
Are you a vegan baker looking to whip up light, airy meringues without eggs? Or perhaps you're seeking to reduce your sugar intake and curious about sugar substitutes in classic desserts? This recipe is for you! We're diving into the world of vegan aquafaba meringues, sharing insights from a real baking experiment, and helping you achieve the perfect balance of sweetness and texture.
Many plant-based bakers find themselves with leftover aquafaba (the liquid from a can of chickpeas) after making delicious hummus or other chickpea dishes. It's a fantastic, often overlooked ingredient that can transform into a wonderful egg white replacement for meringues. However, working with sugar substitutes can be a tricky business, as our inspired author, maryanarch, discovered in her honest and humorous baking journey. Her original attempt, while a bit too sweet for human consumption, provided a valuable lesson: less is often more when it comes to alternative sweeteners.
This article provides a practical aquafaba meringue recipe, incorporating the essential tips and adjustments needed to achieve sweet success when using a sugar substitute like eritritol. You'll learn how to create beautiful, crisp meringues that are dairy-free, egg-free, and naturally gluten-free, all while managing the sweetness to your liking.
Vegan Aquafaba Meringues with Eritritol
This recipe aims to guide you to delightful vegan meringues, taking into account the common challenge of finding the right sweetness with substitutes.
Yields: Approximately 2-3 dozen small meringues Prep time: 15 minutes Cook time: 60-90 minutes
Ingredients
- ¾ cup aquafaba (liquid from one 15-ounce can of chickpeas, chilled)
- ½ teaspoon cream of tartar (or white vinegar/lemon juice)
- ¼ teaspoon vanilla extract (or other flavoring like almond extract)
- ½ cup powdered sugar (confectioners' sugar, for texture)
- ¼ cup eritritol (start with this amount for a balanced sweetness; adjust to taste)
Equipment
- Stand mixer with whisk attachment, or a hand mixer
- Large, very clean mixing bowl
- Rubber spatula
- Piping bag with a star tip (optional, for decorative shapes)
- Baking sheets
- Parchment paper
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Ensure your mixing bowl and whisk attachment are impeccably clean and free of any grease. Any oil residue can prevent the aquafaba from whipping properly.
- Pour the chilled aquafaba into the clean mixing bowl. Begin whisking on medium-high speed.
- Once the aquafaba starts to get foamy (after about 2-3 minutes), add the cream of tartar. This helps stabilize the foam.
- Continue whisking on high speed. The mixture will gradually thicken and become white, forming soft peaks. This can take anywhere from 5 to 10 minutes.
- Once you reach stiff peaks (when you lift the whisk, the peaks hold their shape and don't flop over), gradually add the powdered sugar, about one tablespoon at a time, mixing well after each addition. This step is crucial for achieving the classic crisp meringue texture.
- Now, carefully fold in the eritritol and vanilla extract using a rubber spatula. Mix gently until just combined. Remember maryanarch’s lesson: start with a smaller amount of sugar substitute, as it can be surprisingly potent!
- Spoon the meringue mixture into a piping bag fitted with your desired tip, or simply use a spoon to dollop small mounds onto the prepared baking sheets.
- Bake for 60-90 minutes, or until the meringues are crisp to the touch and easily peel off the parchment paper. The baking time can vary depending on their size and your oven.
- Turn off the oven and leave the meringues inside with the door slightly ajar for at least an hour (or even overnight) to cool completely. This helps them dry out fully and prevents them from cracking.
Variations and Adaptations
- Flavor Boosts: Experiment with different extracts like peppermint, lemon, almond, or even a touch of orange zest. For chocolate meringues, gently fold in a tablespoon of cocoa powder with the sugar.
- Color Fun: Add a few drops of vegan food coloring for vibrant, festive meringues.
- Serving Suggestions: Enjoy them as a light, sweet treat on their own, crush them over vegan ice cream or fruit tarts, or use them as a topping for hot cocoa.
Tips for Success & Troubleshooting
- Cleanliness is Key: As maryanarch discovered, even a tiny amount of grease can prevent aquafaba from whipping. Ensure your bowl and whisk are spotless.
- Chill Your Aquafaba: Chilled aquafaba tends to whip up faster and more reliably into stiff peaks.
- Go Gradual with Sweetener: This is the most important lesson from maryanarch's experiment! Sugar substitutes vary wildly in their sweetness and bulk. When using eritritol or other substitutes, start with less than you think you need and taste a tiny bit of the meringue mixture (before baking!) if you're unsure. You can always add more, but you can't take it away.
- Low and Slow Baking: Meringues don't bake; they dry out. A very low oven temperature for a longer period is essential for perfectly crisp, non-chewy meringues.
- Don't Waste Aquafaba! If you frequently make hummus or cook with chickpeas, save that aquafaba! Freeze it in ice cube trays for future baking adventures.
- The "Inedible" Lesson: If your first batch is "way too sweet" like maryanarch's, don't despair! Embrace the "no waste" philosophy. While your taste buds might not approve, your chickens (or compost!) will appreciate the sweet treat, and you'll have gained invaluable baking knowledge for next time.
Related Articles
- Discover another amazing aquafaba creation: Vegan Aquafaba Chocolate Mousse Recipe
- For more sweet vegan delights, explore: 7 Easy Vegan Cookie Recipes
- Looking for a delightful dessert? Try this: No Bake Vegan Cheesecake Recipe
- Craving other plant-based indulgences? Check out: 9 Best Indian Vegan Dessert Recipes
We hope this guide empowers you to master vegan aquafaba meringues, even with the nuances of sugar substitutes. Give this recipe a try and share your sweet results on abillion! We love seeing your plant-based creations.
