If you're looking for a Light-As-Air Vegan Meringues recipe, you're in the right place. Using aquafaba, you can whip up these meringues while maintaining the lifestyle you need or choose!
- ½ cup (4floz/115ml) liquid from a can of unsalted garbanzo beans
- ¼ teaspoon cream of tartar
- ¾ cup (6oz/170g) granulated sugar
- 1 tbsp Level tablespoon cornstarch
- ½ teaspoon vanilla extract
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Preheat the oven to 210°F (105°C) and line two baking sheets with parchment paper. Set aside.
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With an electric mixer, beat the garbanzo bean liquid and the cream of tartar until soft peaks form.
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Add the cornstarch to the sugar and mix it through. Add this slowly, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
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Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepared baking sheets.
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Bake for 2 – 2½ hours, until the meringues are dry to the touch and lift easily from the parchment.
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Let cool and store uncovered for up to 7 days.