Difficulty
Easy
Quantity
Serves 30
Preparation Time
45 minutes
Cooking Time
2 hours
Total Time
3 hours 45 minutes
Light and airy meringues, perfect for those allergic to eggs or who are vegan (you won’t notice the difference from the traditional recipe).
Ingredients
– Meringues: 30 servings
– Aquafaba: 140 ml
– Powdered sugar: 120 g
– Liquid vanilla extract: 1 teaspoon
Preparation
1. Preheat your oven to 212°F (100°C). Reduce the aquafaba by heating it in a saucepan over low heat for about 6 minutes, then allow it to cool completely in the refrigerator (after reduction, you should have between 120 ml and 100 ml of aquafaba).
2. Use an electric mixer at high speed to whip the aquafaba for 8-10 minutes. Continue beating until it forms stiff peaks that don’t move when you turn the bowl upside down. At this point, gradually add the powdered sugar tablespoon by tablespoon while continuing to beat at medium speed.
3. Once all the sugar has been incorporated, add the liquid vanilla and beat for a few more seconds. At this stage, the meringue should be smooth and shiny.
To Finish
On a baking sheet lined with parchment paper, form the meringues using a piping bag or teaspoons. Bake for 2 hours at 212°F (100°C). After the 2 hours are up, leave the meringues in the oven turned off for an additional hour.
Store the meringues in an airtight container.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.