Vegan meringues may seem impossible but I’m here to tell you that it is!
Hi Sweet Friends!
So many of you have been commenting on how to make theses darling little meringue pops and I have just been trying my best to fit in some time in the kitchen this past week. After multiple attempts and tweaks, I have finally mastered the art of a delightfully crunchy vegan meringue!
The humidity and altitude of your location will affect the consistency of your meringue so please start off by trying the recipe exactly and playing around with it afterwards to adjust it accordingly. For example, the guar gum/xanthan gum- you may need less than the recipe calls for to get some really glossy meringues in the vegan recipe. The following recipe is what worked for me!
In this post I used the water from a can of kidney beans- you can use this or chickpeas which has now become my go-to when making vegan meringues. Ensure to drain and strain the liquid so there aren’t any bean bits in your liquid. Add the liquid to the mixing bowl and sprinkle the cream of tartar, agar agar and guar/xanthan gum on to the top of the liquid. This ensures even dispersion of the powders and avoids gummy clumps.
With the whisk attachment, whisk together at high speed the brine, guar gum/xanthan gum, agar agar and cream of tartar for about 10-15 minutes until mixture resembles the glossy texture below. You can also use the paddle attachment but it will take a bit longer yet yield the same results!
When the mixture has thickened and stiff peaks occur, gradually add the granulated sugar until combined. Once combined begin adding the flavouring and food colouring while mixer is on high. After the additions, you must work quickly to load the piping bag with the meringue and pipe them out before the meringue begins to deflate.
With a 1M piping tip in a piping bag, spoon the meringue into the bag and pipe over paper lollipop sticks on parchment. Swirl the piping bag in a circular motion and swipe away to break off the tail from the piping bag.
Bake at 200*F for 2-3 hours in an oven or a food dehydrator until meringues are hard to the touch. Allow to cool completely before packaging and storing in an airtight container. If your area is humid, you may need to bake longer. DO NOT STORE MERINGUES IN THE FRIDGE. They will become a sticky mess. If you find that your meringues are starting to get tacky, place them back in the oven on a cookie sheet lined with parchment and bake at 200*F for another hour.
I hope you enjoy this recipe and please let me know what you think!
Shop The Post
- In a mixer with the whisk attachment, whisk together brine, gum, cream of tartar and agar on high speed until mixture becomes thick with volume (about 10-15 mins)
- With mixer still on high, gradually add sugar taking care to work quickly to incorporate. Mixture will be slightly gritty, this is ok.
- Add food colouring and flavoring if desired.
- Spoon meringue into piping bag fitted with a 1M piping tip. Line cookie sheet with parchment and pipe swirl in circular motion over paper lollipop stick. To achieve the rosette style, start by piping a star over the top of the stick and move in a clockwise motion creating a full circle. Swipe piping tip away from rosette to finish.
- Bake meringues at 200*F for 2-3 hours or until meringues are dry to the touch. Store in an airtight container for up to 1 week.
- To finish off, you can also add sprinkles before baking. You can also add royal icing designs once the meringue has been baked.
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g