Mini Aquafaba Meringues

These lovely meringues are made from acquafaba (the liquid from a tin of chickpeas) and are so easy to make and are great if you are vegan, or just don’t eat eggs or don’t have eggs at home.

I’ve made these meringues before without cream of tartar but I do think you need a little to stabilise the mixture but if don’t have cream of tartar then a little lemon juice would work as well.

 Mini Aquafaba Meringue recipe:

100ml (5-6 tbsps) of acquafaba - juice of a tin of chickpeas
60g caster sugar
1/4 tsp cream of tartar or 1 tbsp of lemon juice.
1/2 tsp vanilla extract

Makes approximately 36 meringues

1. Preheat the oven to 110C fan.

2. In a bowl whisk the acquafaba with the cream of tartar with an electric whisk for about 5 mins.

3. Add the vanilla extract and the 1st tablespoon of sugar and continuing whisking and add the sugar 1 tablespoon at the time until fully incorporated and stiff, glossy peaks have formed - will take about another 4-5 minutes to achieve this.

4. Line a tray with greaseproof/parchment paper and pipe little meringues or spoon into round shapes. Note the shape and size you do your meringues is up to you.

5. Bake in the oven on the middle shelf until dry to touch for about 50-55 minutes. Note you can test one and if not completely dry leave in for a bit longer. Be very careful when handling them as they are delicate.

6. They can be stored in an airtight container for about 4 days.