We’re lucky now that we have options about how to make Vegan Meringues. I think the most popular is to use Aquafaba – the water from chickpeas. You can buy it in cartons now from OGGs which is great. Now I love hummus but always having to come up with a way to use a tin of chickpeas if I want to use Aquafaba in my baking was a bit of a pain. So cartons from OGGs it is!
The other way to make meringues is to use Orgran Egg Replacer. I think the meringues are crisper when made with Orgran, and with Aquafaba the meringues are chewier. So you need to decide which texture you’re after. OGGs say that to make meringues you should put the piped meringues in the oven at 100°C for 1 and a half hours. Well…mine melted at that temperature, so I use the lowest setting possible on the oven for the ‘bake’.
I’ve put both recipes on this post – choose which one and get making those meringues! Its true that you should be able to hold the bowl upside down and the meringues stay put. That’s how you know you’ve whipped them enough. If they start to slide – start whipping again!
If you fancy Vegan Lemon Meringue Pie here’s our recipe!
Vegan Meringues
- November 25, 2020
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Ingredients
- For Aquafaba Meringues:
- 3/4 cup Aquafaba
- 2/3 cup caster sugar
- 1/2 tsp Cream of Tartar
- 1/2 tsp Vanilla
- For Orgran
- 90g Orgran Powder
- 250ml cold water
- 1/2 tsp Pectin
- 1 tsp Vanilla
- 125gr sifted icing sugar
- 1 tbsp soft brown sugar
Directions
- Step 1
- For the Aquafaba
- Step 2
- Whip the Aquafaba until soft peaks then add the Cream of Tartar and whip for a few minutes
- Step 3
- Slowly add the sugar and vanilla and whip until stiff peaks
- Step 4
- For the Orgran
- Step 5
- Sift the Orgran into a mixing bowl and add the pectin and mix
- Step 6
- Put on high and mix while slowly adding the water – mix for 5 minutes then continue to mix on high for another five minutes as you add the sugars a tablespoon at a time
- Step 7
- You will end up with a stiff meringue.
- Step 8
- Now for both versions, pip onto a baking sheet lined with parchment, and pop in the oven on the lowest temperature possible for 1 and a half hours. Then turn the oven off and leave the meringues in the oven for another hour to cool.
