Introduction: 2-Ingredient Vegan Meringues

VEGAN MERINGUES! You’ll never believe it.

Traditional meringues are made by whipping egg whites with sugar and a little cream of tartar and salt, and then baking them at a low temperature for a long time, resulting in this crispy, delicate, sweet dollop of goodness. As you’ve probably already guessed, egg whites are essential to a meringue. They make up the entire base, which means that vegans can’t ever eat meringues…right? Wrong! There’s a way to make meringues without egg whites, and you’re never going to believe how.

You know cans of chickpeas? You know how you drain the liquid and then use the chickpeas? Well, sure, drain that liquid…or whip it up and make vegan meringues! Crazy, right? To be honest, I had plenty of doubts on this. The liquid in the can is pretty much just water with some added salt and whatnot. I tossed the liquid into my beloved Kenwood stand mixer, turned it on full power, and walked away to make chickpea blondies. I came back just six minutes later (yes, I checked the timestamps on my photos), and the result was astonishing.

You might think like these don’t taste like meringues, but trust me, I’ve made meringues about 4 times with consistent results, and I can guarantee that these taste exactly the same.

What are you waiting for? Go buy a can of chickpeas and try it out for yourself!

More recipes @ cleancheatrepeat.wordpress.com

Ingredients:

  • 1 (400g) can of chickpeas
  • 3/4 cup – 1 cup powdered sugar (adjust to taste)
  • 50g dark chocolate, melted (optional, for decoration/extra yumminess)

Step 1: Preheat Oven

Preheat oven to 100 degrees Celsius or 212 degrees Fahrenheit

Step 2: Whip Ingredients Together

Open the can of chickpeas and drain the water into a stand mixer or a large mixing bowl

Add in the powdered sugar and beat with a stand mixer or an electric hand mixer on the highest setting. It should begin to turn white and puffy at around 6 minutes, but beat for about 12-15 minutes, until it’s beautiful, glossy, and holds stiff peaks

Step 3: Pipe Into Meringues

Transfer the mixture into a large piping bag (you may need to re-fill the bag a few times) and pipe meringue kisses onto a baking sheet covered in parchment paper

Step 4: Bake!

Bake for 1 – 1.5 hours until the kisses are dry and easily removable from the parchment paper. They should be white

(Optional) Dip them in chocolate, or drizzle them in chocolate, and serve to your vegan (or non-vegan) friends! (Store leftovers in an airtight container in the refrigerator)

Comments

author
offseidjr (author)2017-01-23

Wow! Looks so yummy!

author
Cherzer (author)2017-01-20

Interesting... thanks for sharing! :)

author
SophiesFoodieFiles (author)2017-01-12

I know that this works because I also worked with aquafaba! It is fantastic for vegan meringues! yay!

author

Aquafaba is amazing! Thanks so much :)

author
SophiesFoodieFiles (author)2017-01-12

I also just voted for you! :)

author
sabu.dawdy (author)2016-12-16

rhis is amazing

author

thanks so much!

author
nucleon (author)2016-11-25

tastes like chickpeas though

author
cleancheatrepeat (author)nucleon2016-11-25

I've made these multiple times, and trust me, they taste nothing like chickpeas. They taste just like traditional meringues!

author

With canned version it will taste bit of chickpeas, but if you make the aquafaba (chickpeas water) fresh, it won't. Reffer https://www.instructables.com/id/Vegan-Whipped-Cream/

author
Jack-of-All (author)Jack-of-All2016-12-01

And BTW if you are using canned chickpeas, shouldn't you use saltless? or with salt is ok?

author

It's okay with salt :)

About This Instructable

1,575views

46favorites

License:

More by cleancheatrepeat:Super Chunky Coconut GranolaEasy and Healthy Spelt Crepes (4 Ingredients!)Healthy Pink Beetroot Crepes
Add instructable to: