Vegan Meringues – Recipe

Vegan Meringues

All hail the mighty chickpea, King of the pulse world!  Possibly the most versatile ingredient in the vegan world???

I have been wanting to try vegan meringues for ages and was extremely skeptical that chickpea juice could magically turn into meringue.  However I can officially confirm it does work.  These meringues were so easy to make and by varying the cooking time, they turn out either crispy and sweet or with a marshmallowy centre.  I accompanied mine with vegan lemon curd, fruit and a coconut whipped cream (click on the links for recipes from my previous posts).  The meringues are probably a bit sweeter than the regular eggy versions and also they don’t seem to last as long once you add a wet ingredient such as cream or fruit compote.

On a side note, the recipe includes cream of tartar which can be difficult to find in Finland. I have been told some pharmacies sell the equivalent (viinikivi).  However it is also available at Benfords, a shop selling English and American ingredients in the centre of Helsinki.

Vegan Meringues – makes 18 individual meringues

250 ml canned chickpea juice, preferably unsalted

150 g sugar

1/2 tsp cream of tartar

1 tbsp vanilla extract

Preheat the oven to 90 degrees celcius.

Simply add the juice, cream of tartar and vanilla to a bowl and begin to mix.  Slowly add the sugar and continue whisking until the mixture forms stiff peaks.   This can take a while.  I had my KMix on full for 6 -7 mins, but you need to make sure the mixture is as stiff as possible, otherwise the meringue will spread in the oven.

Line a tray with baking parchment and pipe or dollop the meringue into individual meringues, as pictured above.  You may find it easier to draw a round a glass to give you a circular guide if you are not so confident piping free hand.

Bake for 1 and 1/2 to 2 hours depending on how crisp you want the centre of the meringue. Leave to cool and then enjoy

 

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