Berry Aquafaba Meringues
Aquafaba meringues are a great light and airy dessert that literally melt in your mouth. This recipe is both egg-free and vegan yet tastes just like the traditional dessert!
Ingredients
- ¾ cup aquafaba (from 15 oz can)
- ½ teaspoon cream of tartar
- ⅔ cup organic cane sugar
- 2 tablespoon freeze dried fruit powder
- ½ teaspoon vanilla extract (optional)
Instructions
Make the fruit powder
- Add your freeze-dried fruit of choice to a blender and blend on low until you are left with a powder. Mix 2 tablespoons with the cane sugar and set aside (close to your mixer).
Make the meringue
- Add the aquafaba into the bowl of your stand mixer with the whisk attachment (or with handheld beaters). Beat on medium-high speed for a couple of minutes until the liquid is frothy.
- With the machine running, add in the cream of tartar and continue mixing until the aquafaba has turned white and is starting to thicken (about 3-5 minutes).
- Slowly add the freeze-dried fruit/cane sugar mixture, about 1 tablespoon at a time (along with the vanilla, if using) to the running machine until you've used it all up and stiff peaks have formed.
Pipe the meringue
- Preheat your oven to 200°F. Transfer the meringue to a piping bag or a ziplock bag with the corner snipped. Make 1-inch rounds, just slightly spaced apart. You can also do this with a spoon.
- Bake for 2 hours. Let cool for a few minutes, carefully use a spatula to help remove your meringues, dust with the extra fruit powder, and serve.
Notes
- See the helpful recipe tips section above for having the best success when making aquafaba meringues.
- This recipe makes anywhere from 80 meringue cookies (depending on the size you make them). Great to give away as a gift.