Easy<\/p>\n
Serves 30<\/p>\n
45 minutes<\/p>\n
2 hours<\/p>\n
3 hours 45 minutes<\/p>\n
Light and airy meringues, perfect for those allergic to eggs or who are vegan (you won\u2019t notice the difference from the traditional recipe).<\/p>\n
– Meringues: 30 servings
\n– Aquafaba: 140 ml
\n– Powdered sugar: 120 g
\n– Liquid vanilla extract: 1 teaspoon<\/p>\n
1. Preheat your oven to 212\u00b0F (100\u00b0C). 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).<\/p>\n
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\u2019t 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.<\/p>\n
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.<\/p>\n
On a baking sheet lined with parchment paper, form the meringues using a piping bag or teaspoons. Bake for 2 hours at 212\u00b0F (100\u00b0C). After the 2 hours are up, leave the meringues in the oven turned off for an additional hour.<\/p>\n
Store the meringues in an airtight container.<\/p>\n\n\n