Vegan Meringue

A vegan twist on a traditional meringue! Reducing the aquafaba is an important step as it gets rid of the excess water and allows the meringue to keep its shape. Pipe your desired shapes and adjust the baking time, as necessary. The meringues should be crisp, not golden, and should lift easily from the parchment paper.

Difficulty

Low

Time

340 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

6

160 g aquafaba

0.25 tsp cream of tartar

1 tsp vanilla extract

0.25 tsp xanthan gum

150 g caster sugar

Utensils

Saucepan, Jug, Baking tray, KHC30.000WH, KHC30.050GY, KHC30.070GY, Whisk Tool

Instructions

Step 1

Add aquafaba into a saucepan.

Heat on a medium heat until reduced by half.

Tip: There should be approximately 80 g of aquafaba left.

Transfer the aquafaba into a jug and let cool.

Step 2

Preheat the oven to 130ºC.

Line a baking tray with parchment paper.

Fit the Whisk Tool.

Add the cooled aquafaba, tartar, vanilla extract and xanthan into the appliance bowl.

Whisk for about 1 minute 30 seconds on speed Max until soft peaks have formed.

Add sugar gradually while the machine is running.

Whisk for about 5 minutes on speed Max until stiff peaks have formed.

Step 3

Spoon the meringue onto the baking tray.

Tip: Or pipe the meringue using a piping bag fitted with an open star tip.

Bake for 1 hour 20 minutes at 130ºC until the meringue lifts easily from the paper.

Turn off the heat and let cool in the oven for 4 hours.

Use as desired.

You can also prepare this recipe* with:

Products

Multi Tasker Stand Mixer Grey KHC30.050GY

Multi Tasker Stand Mixer Grey KHC30.070GY