Peppermint Vegan Meringue Melts

vegan meringue

 Peppermint Vegan Meringue Melts

I’ve been itching to try out egg free meringue for ages.  I first heard about the phenomenon after seeing an Instagram post claiming a photograph of brightly coloured orange and pink meringue kisses, plump and beautiful, were completely vegan.

Vegan?! Meringue without egg white? But how was this possible? What could it be made of?  I was instantly intrigued.

After asking those exact questions, I was guided to Korasoi’s recipe and found the answer to be from a humble can of chickpeas.  The brine we find bathing chickpeas inside the tin, the water we usually drain down the sink, is the actual magical egg white substitute; commonly known as aquafaba.

vegan meringue

This special water can be made organically from soaking, then boiling up legume seeds (the most common being chickpeas).  The leftover water turns into a viscous liquid and can look slightly yellow or brown.  Aquafaba literally means bean water.  The thicker the fluid, the more efficient it will be as an egg replacer.

vegan meringue

After reading up all about aquafaba and it’s apparent amazing qualities, I’ve been eager to see if it would actually work.  Having my vegan sister-in-law around last week was the perfect excuse to give it a go.  Both of us as excited as each other… Who would have thought I would be so delighted to open a tin of chickpeas just to get started!

So away we went and whisked up the chickpea water.  The water foamed up and I must say the results were pretty impressive.  Here’s a quick one minute video to show how it all went down.

I have simplified the recipe to three main ingredients; aquafaba, sugar and cream of tartar.

Cream of tartar is great for stabilising the air pockets when whisking up the aquafaba and I regularly use it when making my usual egg white meringue.  You can find this powder in the baking aisle of most supermarkets.  However if you don’t have cream of tartar on hand, a pinch of salt or few drops of lemon juice should work although it may not be to the same effect.

vegan meringue

The meringue melts in the recipe are flavoured with peppermint extract to give them a refreshingly sweet and cool melt in the mouth taste.  Feel free to flavour the meringue at the same stage of the recipe with any extract or essence you like for a change.

vegan meringue

The verdict on aquafaba was good.  This stuff is incredible.  There is no danger of over whisking the bean fluid unlike egg white.    It’s quite easy to use.  It just takes a bit of time to whip up.  I can’t wait to experiment more with this fabulous dairy free, gluten-free, egg free, vegan and most importantly, suitable for baking wonder ingredient.

vegan meringue

Print Recipe
Vegan Meringue Melts
Serving suggestion: Delicious on their own or crush them over vanilla/chocolate vegan ice cream. For a simple Eton mess style dessert, chop fresh fruit and lay in a tray. Top with a layer of whipped fresh cream (or coconut cream), drizzle with melted chocolate, sprinkle with flaked almonds and finally decorate with the meringue melts. Once assembled serve spoonfuls immediately. Enjoy!
vegan meringue
Servings
melts
Ingredients
Servings
melts
Ingredients
vegan meringue
Instructions
  1. Preheat the oven to 110 degrees Celsius. Line 2 large baking trays with greaseproof/baking paper.
  2. Pour the chickpea water (aquafaba) into a clean greasefree bowl. Using an electric whisk or stand mixer for ease, whisk the water for a few minutes. Start on a low speed and gradually increase to medium speed until a white foam is formed creating soft peaks.
    vegan meringue
  3. Add the cream of tartar. Then gradually add the sugar spoon by spoon while whisking on medium speed to high speed until stiff peaks are formed. The mixture should be solid enough not to move when tilting the bowl. Try gently tipping the bowl completely upside down - over your head if you like! The mixture should stay put.
    vegan meringue
  4. Gently fold in the vanilla extract. Add the peppermint extract and a few drops of colouring if using.
    vegan meringue
  5. Fill a piping bag or piping syringe fitted with an open nozzle with the meringue mix. A strong sandwich bag would work just as well by filling up then simply cutting a corner off.
  6. Gently squeeze the bag/push the plunger down to pipe small blobs onto the lined baking sheets leaving some space in between. Pull up quickly after piping each blob to create a flick.
    vegan meringue
  7. Place the baking sheets into the oven and turn down the temperature to 100 degrees Celsius. Bake for an hour and a half at this temperature then switch off the oven leaving the door slightly ajar. Let the meringue melts cool down slowly for at least another hour before taking the trays out of the oven.
  8. Gently peel each meringue melt off the baking sheet. Keep in an airtight container to keep them crisp for up to 5 days.
    vegan meringue
Recipe Notes

If you don't have cream of tartar on hand, a pinch of salt or few drops of lemon juice should work although it may not be to the same effect.

The recipe uses optional peppermint extract. Leaving this and the colouring out will still leave you with lovely vanilla meringue.  Or try out other flavours such as almond or fruit in the same way.

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Please let me know if you try whisking up this magic ingredient.  Have you used the genius of aquafaba in other ways and how?  Get in touch!

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