• Pierre Schaeffer

Vegan meringue recipe

Updated: Feb 10


Bonjour!


This recipe is based on French meringue with one main difference: I have replaced the egg whites with aquafaba.


Aquafaba is also known as chickpea water. It is the viscous water that you will find in your tinned chickpeas. It is a great substitute for egg whites when preparing vegan friendly recipes.






Ingredients:


100g aquafaba

200g caster sugar


Method:


Preheat the oven to 110C/ 100C fan/gas.


Place the aquafaba in a clean, dry mixing bowl.

Beat it on medium speed with an electric hand whisk (You can use a standup mixer too) until the mixture gets foamy and white in colour.


On high speed, gradually add the sugar, whisking all the time until the whites reach soft peaks.



Using a piping bag with the nozzle of your choice, shape your meringues onto a tray lined with baking paper. (You van also shape them with a spoon if you prefer).




Bake them in the oven for 90 minutes.




Voilà!



36 views0 comments

Recent Posts

See All
 

Subscribe Form

©2020 by Pierre Le Chef. Proudly created by Aurélie Four