Description
These Vegan Meringue Kisses are light, airy, and beautifully colorful treats made entirely from aquafaba, the liquid from cooked chickpeas. Using a reduction technique to concentrate the aquafaba, combined with caster sugar, cream of tartar, and a hint of beetroot powder for a natural pink hue, these meringues are a perfect vegan alternative to traditional egg-based versions. They are crisp, delicate, and perfect for enjoying as a guilt-free snack or elegant dessert accompaniment.
Ingredients
Scale
Ingredients
- 1 cup aquafaba (liquid from cooked chickpeas)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour (cornstarch), sifted (plus extra for dusting)
- 2 teaspoons beetroot powder, sifted (or freeze dried raspberry/strawberry powder as an alternative)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preparation of Aquafaba Reduction: At least two hours before making the meringue, reduce the aquafaba. Pour the aquafaba into a saucepan and bring it to a boil. Lower the heat to a simmer and allow it to reduce until it is half the original volume. This will take about 5 minutes or longer; use a bowl or cup to measure the volume periodically. Be cautious as the liquid will be hot. Once reduced, let it cool to room temperature, transfer to a jar, and refrigerate until cold.
- Preheat Oven and Prepare Pan: Preheat your oven to 100°C (212°F). Line a baking tray with parchment paper and lightly dust it with sifted cornstarch to prevent sticking and make removing the meringues easier.
- Whipping the Aquafaba: Using a large dry and grease-free bowl, combine the chilled reduced aquafaba with cream of tartar. Whisk on high speed for 10 minutes until soft peaks form.
- Incorporating Sugar: Add the caster sugar gradually, one tablespoon at a time, whisking each addition for about 30 seconds to fully dissolve. After all the sugar is added, whisk the mixture for another 10 minutes until it becomes thick, glossy, and forms stiff peaks. If using, whisk in the vanilla extract for 1 minute.
- Divide and Color the Meringue: Split the meringue into two bowls. Add beetroot powder to one bowl and gently fold to combine. Then evenly divide half the cornstarch into each bowl. Carefully fold through the cornstarch, ensuring the mixture is just combined and not overmixed to maintain airiness.
- Pipe the Meringue Kisses: Fit a piping bag with a star nozzle and alternately fill with spoonfuls of the plain and beetroot meringue to create a marbled pattern. Pipe small kisses about 2-2.5 cm in diameter on the prepared baking tray, leaving approximately 1 cm space between each.
- Bake the Meringues: Bake the meringues in the preheated oven for 1 hour. After baking, leave the oven door slightly ajar and keep the meringues inside for an additional 15 minutes to dry out slowly.
- Cooling: Remove the tray from the oven and allow the meringues to cool completely on the tray for 30 to 60 minutes before carefully lifting them off the parchment paper.
- Storage: Store the cooled meringue kisses in an airtight container at room temperature for up to 2-3 days to maintain their crisp texture.
Notes
- Ensure your bowl and whisk are completely clean and grease-free to achieve stiff peaks with aquafaba.
- Reducing the aquafaba concentrates its proteins, essential for the meringue to whip up well and hold structure.
- If beetroot powder is unavailable, freeze-dried raspberry or strawberry powder can be used for natural coloring.
- The low baking temperature and drying step help maintain a crisp exterior without browning.
- Do not over-mix the meringue after adding cornstarch to keep its airy texture.
- Store meringues in airtight containers away from moisture to prevent them from becoming sticky.
