Eggless Meringue Kisses
These eggless meringue kisses are made with aquafaba (chickpea water) and flavored with vanilla extract. They are as easy to make as the regular ones, have a nice crunchy texture and melt in your mouth.
To get white and crispy meringues, you have to bake them in the oven at a very low temperature for a couple of hours. I usually let them dry overnight in the turned off oven. But I would at least recommend to allow to cool down completely in the oven before putting in an airtight container.
Meringues are a great way to decorate your desserts, you can make them in a lot of different shapes, add food coloring, sprinkles, silvered almonds. If you’re looking for some ideas, check out my french meringues post.
You opened a can of chickpea just to use the water and don’t know what to do with the legumes? Make a fall quinoa bowl or a tagine!
Eggless Meringue Kisses
Equipment
- Stand mixer with a whisk
- Piping bag with a round tip
- 2 baking trays
Ingredients
- ⅔ cup aquafaba (160 ml)
- ½ tsp cream of tartar (2.5 g)
- 1 cup granulated sugar (220 g)
- ½ tsp vanilla extract (2.5 g)
Instructions
- Preheat the oven to 180°F – 80°C.
- In the bowl of your stand mixer, pour the aquafaba and cream of tartar and start whisking on medium speed until frothy.
- Add one third of the sugar and mix on high speed for about 30 seconds. Repeat the same process with the rest of the sugar. Mix in the vanilla.
- Fill a piping bag with the meringue and pipe Ø 2 inches – 5 cm half spheres on a baking tray lined with parchment paper.
- Bake for 2 ½ hours at 180°F – 80°C. Allow to cool down in the turned off oven,
- Keep in an airtight container in a dry place, away from sources of heat.
Notes
Calories are per one serving (4 meringues, total calories for a whole batch is 899)
Meringues are a great way to decorate your desserts, you can make them in a lot of different shapes, add food coloring, sprinkles, silvered almonds. If you’re looking for some ideas, check out my french meringues post.