Vegan Meringue
Fluffy, smooth meringue. Typically an egg-based creation, who knew it could be vegan! Learn how to make vegan meringue three ways. You'll be surprised with the simple list of ingredients involved to add vegan meringue to your favorite pies, brownies, and even more desserts!
Servings 8 (1 pie)
Calories 49kcal
Equipment
Ingredients
Chickpea Brine (Aquafaba Meringue)
- ¾ cup bean brine liquid from one can of chickpeas
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla
- Optional: ½ teaspoon xantham gum
Egg Replacer Meringue
- ½ cup Ener-G Egg Replacer (see notes)
- ⅔ cup water
- ¼ cup granulated sugar
- ½ teaspoon vanilla
- ½ teaspoon xanthan gum (optional)
Instructions
For the Chickpea Brine (Aquafaba Meringue)
- Pour the liquid from one can of chickpeas (salted or unsalted) into a mixing bowl, along with the cream of tartar. Mix for a minute or two until the mixture begins to become frothy.
- In the meantime place the sugar in a food processor and pulse for up to a minute to create a more fine sugar (you can always purchase caster sugar if you want to skip this step).
- While you are mixing the chickpea brine, add one tablespoon of the processed sugar at a time. Once it's all added, continue to mix on medium to medium-high speed until soft peaks form. Add the vanilla and continue mixing until stiff peaks form.
- Optional: Add the xanthan gum to help the meringue form and maintain stiff peaks.
- Spoon the finished meringue over the pie of your choice, making sure to create a seal with the pie crust and creating a peak of meringue in the middle. The more edges you have in the meringue, the more that will brown, creating a beautiful pie.
For the Egg Replacer Meringue
- Combine the egg replacer and water in a mixing bowl and mix on medium speed.
- In the meantime, place your sugar in a food processor and pulse up to a minute (or you can use fine caster sugar).
- Pour the refined sugar one tablespoon at a time into the egg replacer mixture. Continue beating, pausing to wipe down the sides of the bowl as needed.
- Once soft peaks have formed, add the vanilla. Mix until stiff peaks form.
- Optional: Add xanthan gum to create a more stable meringue that will hold stiff peaks after baking.
- Spoon the meringue over a pie, being sure to seal the meringue up to the edges of the pie crust. Create decorative tips that will turn golden upon baking.
- Place in a preheated 350°F/175°C oven and bake for 15 to 20 minutes. Turn heat up to 375°F/190°C and bake for an additional 10 minutes or so until peaks turn golden brown.
Notes
*I used Ener-G egg replacer and it’s the only commercial egg replacer that I think works in this recipe. You can find it at the health food section of most grocery stores here in the Midwest. You can also buy it online or at health food stores.
You can order Ener-G Egg Replacer or use this as a substitute: 4 tablespoons potato starch, 2 tablespoon tapioca starch, 4 teaspoons baking powder, and 2 teaspoon baking soda. This is a very similar formula to the egg replacer mentioned above.
Nutrition
Calories: 49kcal | Carbohydrates: 12g | Potassium: 30mg | Sugar: 12g