Vegan rose meringues
Vegan rose water-flavoured meringues made with 'aquafaba', which is the brine from legumes. We used the liquid from a tin of chickpeas to create these vegan meringues and you won't be able to tell the difference from the traditional version!
Ingredients
Makes: 10 rose meringues
- liquid from 400g tin chickpeas
- 1/4 to 1/2 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 1 teaspoon rose water
- 100g icing sugar
Method
Prep:30min ›
Cook:1hr30min ›
Ready in:2hr
- Preheat the oven to 100 C / Gas 1/4. Line 2 baking trays with baking parchment.
- Combine the chickpea water, lemon juice, rose water and cream of tartar in a mixing bowl and beat the mixture for 10 to 30 minutes. Start beating on high speed and slowly adding icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you have stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays.
- Bake in the preheated oven for 90 minutes to 2 hours. Rotate your trays half way through. Turn off the oven but leave your meringues inside to cool down. If you prefer a meringue that is crunchy, opt for more time.
Tip
Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 teaspoon of lemon juice. Keep in cool and dry place. These should keep for a couple of weeks in an air-tight container.
See it on my blog
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Reviews & ratings
Average global rating:
(6)
Reviews in English (4)
Very surprised how good these were. Had made a recipe using chick peas and a great way of using the water drained off. I did not have any rose water but put some almond essence in. Yummy. - 20 Mar 2017
Have to confess I was sceptical about aquafaba, but it is truly amazing. 30 minutes and brilliant egg free vegan meringue - 1 can's worth of juice made about 48. Definitely took the 30 minutes, but so worth it. have fooled family and friends so an absolute must Ready to try lots of Aquafaba recipes now. - 30 Mar 2016
I never thought it would work, but it did! I could only whip it to a medium peak, but that was good enough to do the job. The rose flavor balances beautifully with the lemon giving it a taste i am sure french royalty would have loved! I added some pink food colouring to the mixer (paste form), and that makes them even more lovely! 5/5. So dam impressed! - 19 Feb 2018 (Review from Allrecipes US | Canada)