These OGGS® Aquafaba vegan meringues are one of our faves. Try them out on your friends. We bet they won’t believe they’re egg free!
- 100ml OGGS Aquafaba
- 1/2 teaspoon cream of tartar
- 100g caster sugar
- Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.
- Preheat oven to 100°C/ gas mark 1/2 (or 80°C if you’re using a fan oven) and line one or two baking trays with parchment paper. This recipe makes a lot!
- We like the dollop method as it’s fun and plastic free, but if you are going to be piping your meringue mixture, prepare your piping bag and nozzles.
- Pour your OGGS Aquafaba into a spotlessly clean bowl and start whisking, first on a medium speed (so you don’t risk getting showered in Aquafaba!) and beat for 2 minutes until the mixture thickens and medium peaks form.
- Add the cream of tartar and continue to whisk with the electric mixer, this time on the highest speed, until stiff peaks form.
- Start to slowly add the sugar, just one tablespoon at a time, and continue mixing until all the sugar has been added. Scrape down the sides of the bowl a couple of times to ensure all the sugar is going into the mix. By the end of whisking the mixture should be so stiff that it doesn’t move around at all in the bowl.
- Pipe or dollop your meringue onto the prepared baking trays and pop in the oven to bake for 1.5 hours. Resist opening the oven door, so the heat stays consistent throughout.
- After the 1.5 hours is up, turn off the oven and leave the meringues in there to dry for at least another hour. You know they’re done when they are completely dry and peel off the baking paper easily.
- For the more enthusiastic and energetic among us, you’ll be pleased to know you can’t over-beat OGGS Aquafaba.
- If you don’t have cream of tartar, you can also use 1/2 teaspoon of white vinegar or 1/2 teaspoon of lemon juice.
- You can store these little kisses in your fridge for up to a month. Just be sure that they’re in an airtight container.