Whimsical Wonders: Cloud-Like Vegan Meringue Kisses
Hey there, fellow food adventurers! Chef Aurora here, and I'm absolutely bursting to share my latest kitchen triumph with you: Vegan Meringue Kisses. Forget everything you thought you knew about meringues, because these little beauties are about to blow your mind, and all without a single egg in sight!
I know, I know, you might be thinking, 'Meringues without eggs? Is that even possible?' Oh, my friends, it is not only possible, but it's incredibly easy and fun too! I whipped up a batch of these delightful treats over the weekend, and they were gone faster than you can say 'aquafaba'! My friends couldn't believe that these delicate, melt-in-your-mouth wonders were made entirely from plant-based ingredients. Even better, they are a light and guilt-free treat!
The Magic of Aquafaba
The secret ingredient? The magical liquid from a can of chickpeas - aquafaba! Yes, you heard right. That stuff we usually pour down the drain is the key to these cloud-like meringues. Who knew that chickpea water had such incredible powers? It whips up into a fluffy, stable foam that's the perfect base for our meringues. It’s an absolute game changer for vegan baking.
Getting the Kids Involved
I think piping these beauties is a fantastic activity to do with the kids. It’s super fun, and they’ll love seeing their creations come to life. Although, I have to admit, I tried to get my cat to help out but she had other plans, preferring to lick herself, cats eh?
Tips for Perfect Meringues
Now, don't be intimidated! These meringue kisses are super easy to make. Here are three golden rules to remember:
- No Over-whipping: Unlike egg whites, it's impossible to over-whip aquafaba, so whisk away to your heart's content!
- The Inverted Bowl Test: Before you add any sugar, make sure that the whipped aquafaba doesn't slide out of the bowl when you turn it upside down. It should be firm and stable. This is the KEY to getting it right.
- Sugar, Sugar, Slowly: Add the sugar very gradually, a spoonful at a time. This helps create that glossy, sticky meringue magic.
Once they're ready, store them in an airtight container and try your best not to eat them all in one go! They're so light, you’ll think they are totally innocent, but they are capable of giving you quite a sugar rush if you are not careful.
The Recipe
Here’s the recipe so you can start making your own vegan meringue magic:
Yields: Approximately 100 kisses Prep Time: 25 minutes Cook Time: 75 minutes
Ingredients:
- 120 ml / ½ cup aquafaba, chilled
- ½ tsp cream of tartar or ½ tsp white wine vinegar
- 150-200 g / ¾ - 1 cup caster (superfine) sugar
- 15 ml / 1 tbsp beetroot juice (or powder) for natural coloring
Method:
- Preheat your oven to 100°C / 210°F. Line a baking tray with parchment paper. Make sure the surface is grease-free.
- In a large, clean glass bowl, beat the chilled aquafaba with the cream of tartar (or vinegar) using an electric whisk or stand mixer until you get stiff peaks. No grease in the bowl at all.
- To test if the aquafaba is ready, gently turn the bowl upside down. If the mixture doesn't slide, you can start adding sugar. Otherwise, keep whipping until it's stable.
- Add the sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. The mixture should be glossy, thick, and sticky.
- Take a clean ziplock bag and add the beetroot juice inside, swirling to coat. Then spoon in the meringue mixture.
- Cut a small corner off the bag. Hold the bag perpendicular to the tray and squeeze out small blobs, pulling away quickly after each blob. Leave some space between each one.
- Bake for about 75 minutes. Turn the oven off but leave the tray with the meringues inside with the door slightly ajar for another 45-60 minutes to dry completely. The exact baking time will depend on the size of your meringues.
- Store your meringue kisses in an airtight container.
Notes:
- Aquafaba: Use the water from a can of low-sodium chickpeas or make your own by simmering dried chickpeas. If it is too runny, then gently simmer on low heat until it is more like egg whites in consistency. Refrigerate it before whipping. Ideally, make your own as it will not have any salt.
- Sugar: Use caster sugar for the best results. You can adjust the amount of sugar to your taste, but sugar is important for the meringues to have structure so don’t reduce too much!
- Beetroot juice: Grate a beetroot and squeeze the juice out with your hands or through a sieve or muslin cloth.
I hope you enjoy making these as much as I do. If you need a fun, light dessert then these meringues are just perfect!
Happy baking!
Chef Aurora