Meringues without Eggs
Meringues without Eggs ?
It’s always been a saying “You can’t make an omelette without breaking eggs”, and it was the same with Meringues, well not any more. NOW you CAN make Meringues without breaking an egg and although this was the best news ever for Vegans, it was also very good news for me too. Why? well when breaking eggs to make meringues, it was always a problem of what to do with the yolks, yes, I’ve heard the so called celebrity chefs on T.V. saying “Use them to make custard, etc.” that’s all very well when where they work probably make both meringues and custard on a daily basis, but not you and me, correct?
This recipe uses the liquid from a jar or tin of Chickpeas, yes, that’s correct, this liquid is actually called Aquafaba and can be used in many recipes calling for egg-whites. So now I can make meringues any time I like without worrying about what to do with the egg yolks. Plus, here in Spain lots a recipes use Chickpeas and normally the liquid from the jar goes down the sink.
You make these exactly like you would with egg whites, the only difference is you don’t use eggs.
Meringues without Eggs
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 6 Tbsp Aquafaba liquid from a can of chickpeas*
- ¼ tsp Cream of Tartar
- 100 g Sugar White granulated
- ½ tsp Vanilla Extract
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of an electric mixer.
- Start at slow speed and whip until foamy.
- Then gradually increase speed until white and glossy and stiff peaks start to form.
- Add the sugar in slowly while whipping at fast speed.
- Add in the vanilla.
- Keep whipping until glossy stiff peaks form.
- Preheat your oven to 120ºC/250ºF/Gas 1/2 very low
- Line a baking tray with parchment paper.
- Pipe or spoon the meringue mix onto the parchment lined tray. But I found piping to be much easier.
- Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but DON’T OPEN IT this part is very important. Leave the oven off, but don’t open it for one hour. Time it don’t be tempted to guess it.
- After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.
- They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long lasting results. I have kept them good for 5 days
Once you have your meringues made you can do all sorts of things with them, use them on trifles, Eton Mess, or simply crumble into whipped cream for a different texture.
Category: Baking, Cakes, Pastries & Biscuits, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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You’re most welcome. Thanks for taking the time to comment and also for the 5 start rating.
Such an excellent invention ! Thank you so much Mr. Paul! Love all you recipes and treasure your tips!
Hi Lynsey,
All chick peas are canned or bottle in the same way, this ingredients are the same, the difference in the consistency of the brine when you open a jar/can is the amount of starch that has come from the peas. This can be affected by a variety of things such as the growing temperatures (some chickpeas have a high starch content), the time they have been in the jar, also temperature they have been stored at since bottling.
The more gloopy the brne the more starch has seeped from the peas. I only use the aquafaba that’s runny, but only because it’s too difficult to separate the peas and the brine in the gloopy type. However, all kinds work well as a substitute for egg whites. I hope this helps.
Have you any recommendations which work best in Spain, depending where I buy from the aquafaba is very different. Some very thick and gloopy others watery, is it best to check the ingredients in the brining solution ? Normally I buy mine from lidl. Thanks
Hi Zaner, You certainly can, use it just as you would ordinary meringue. You also use chickpea liquid in place of egg wash on pies, etc. too.
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Could you still use this for a pavlova.
Super excited about this as allergic to eggs so never get to eat what I make.
Thank you
Excited to try it!
Hi Marye, Thanks for the comment. I’ll be making a video of it in the near future. x
What an amazing recipe! I’m going to send it to my vegan great nephew.