Have you ever wondered if there is such a things as a vegan meringue - one suitable for those who, for whatever reason, don't include eggs in their diet? This is where Ogg's Aquafaba story all began. Check out this delicious recipe from our sponsor Ogg's...
Prep time 5-10 mins | Cook time 1.5hrs | Makes 20 kisses
• 100ml or OGGS Aquafaba
• 100g caster sugar
• 1/4 teaspoon cream of tartar.
- Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.
- Preheat oven to 100°c/ gas mark 1.5 and line 2 baking trays with parchment paper. This recipe makes a lot!
- We like the dollop method as it’s fun and plastic free, but if you are going to be piping your meringue mixture, prepare your piping bag and tips.
- Start whisking your OGGS Aquafaba, starting on a medium speed (so you don’t risk getting showered in aquafaba!) and beat for 2 minutes until medium peaks form.
- Add the cream of tartar and beat with the mixer on the highest speed until stiff peaks form.
- One tablespoon at a time, slowly add the sugar and continue mixing, until all the sugar is gone. Scrape down the sides of the bowl a couple of times to ensure getting all the sugar into the mix. The mixture should be so stiff, it doesn’t shift at all.
- Pipe or dollop your meringue onto the prepared baking trays and pop in the oven for 1.5 hours. Resist opening the oven, so the heat stays consistent.
- After the 1.5 hours is up, turn off the oven and leave the meringues in there to dry for at least another hour. You know they’re done when they are completely dry and peel off the baking paper easily.
- For the more enthusiastic and energetic among us, you’ll be pleased to know you can’t over-beat OGGS Aquafaba.
- If you don’t have cream of tartar, but you can also use 1/2 teaspoon of white vinegar or 1/2 teaspoon of lemon juice.
- You can store these for up to a month in an airtight container.