Vegan Rose Meringues Recipes

VEGAN ROSE MERINGUES

Vegan Rose Meringues image

Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.

Provided by likeatcake

Categories Desserts Fruit Desserts Lemon Dessert Recipes

Time 2h

Yield 40

Number Of Ingredients 5

Ingredients

¾ cup aquafaba (chickpea water)
1 teaspoon rose water
¼ teaspoon lemon juice, or more to taste
¼ teaspoon cream of tartar
¾ cup confectioners' sugar

Steps:

Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
Pipe small mounds of meringue onto prepared baking sheets.
Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.4 g, Sugar 2.3 g

VEGAN MERINGUES

Vegan meringues image

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs

Provided by Barney Desmazery

Categories Dessert

Yield Makes 10-12

Number Of Ingredients 3

Ingredients

400g can chickpeas
100g golden caster sugar
soya cream and fruit, to serve (optional)

Steps:

Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins - far longer than for a traditional meringue.
Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Sodium 0.1 milligram of sodium

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