Vegan Meringue Crisp
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Ingredients
Instructions
- 1
Preheat your oven to 120°C (100°C fan) and line a baking tray with parchment paper.
- 2
Drain the chickpeas and reserve the liquid (aquafaba) in a clean mixing bowl.
- 3
Beat the aquafaba on high speed with a hand mixer or stand mixer until soft peaks form.
- 4
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the aquafaba until stiff peaks form and the mixture is glossy.
- 5
Mix the cornstarch, white vinegar, and vanilla extract together in a small bowl.
- 6
Gently fold the cornstarch mixture into the aquafaba meringue using a spatula until well combined.
- 7
Spoon the meringue mixture onto the prepared baking tray, shaping it into a circle or desired shape.
- 8
Place the tray in the preheated oven and bake for about 1.5 to 2 hours, or until the meringue is crisp on the outside and slightly chewy on the inside.
- 9
Turn off the oven and let the meringue cool completely inside with the oven door slightly ajar.
- 10
Once completely cooled, carefully remove the meringue from the parchment paper.
This light and crispy vegan meringue is a perfect addition to your plant-based dessert creations, offering sweetness and texture without any animal products.
