The Cottage Smallholder

Vegan Meringue

1/2 cup of aquafaba ( the liquid drained from a can of chickpeas or beans, I prefer butter beans )

1 teaspoon vanilla extract

1/4 teaspoon of cream of tartar

3/4 cup of granulated sugar

set the oven to 100C ( I actually use my de hydrator on its highest setting )

place Aquafaba, vanilla and cream of tartar in your mixer bowl making sure the bowl is grease free

start whipping at a slow speed gradually increasing the speed as the AF foams and increases in volume

aiming to get to maximum speed

whip until the foam is thick and starts to stick inside the whisk then slowly add the sugar 1 tablespoon at a time. waiting 30 seconds between each spoonful.

pipe onto lined baking tray and bake for 2 hours, they are ready when they can be lifted from the paper, switch off the oven and leave the meringues in to cool, they will continue to set. Store in an airtight container.

the key to these is to be patient it can take 15 to 20 minutes to whisk the AF.