If you are a vegan baker or making the switch to a healthier plant-based diet, you’ve most likely heard about the egg replacement aquafaba. Vegan meringues are surprisingly easy to make with a few simple steps.
INGREDIENTS
liquid from 1 can of chick peas (aquafaba)
½ tsp cream of tartar or ½ tsp white vinegar
1 ¼ cup (125 g) powdered sugar
2 Color Kitchen Color packets
½ tsp vanilla
DIRECTIONS
Preheat oven to 225 degrees. Line two baking sheets with parchment paper.
Drain chickpeas and put liquid (aquafaba) in medium bowl. Beat on high speed with mixer for 5 minutes or until stiff peaks form. Add cream of tartar and mix 1 more minute. Slowly add the sugar and whisk until the mixture is glossy. Add vanilla.
Split into 2 bowls and add 1 color packet into each. Beat each 2 minutes or until color fully blended.
Put equal parts of each color into piping bag with a star nozzle and pipe 2 inches apart.
Bake for 1 ½ to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool in oven for 1 more hour.