Vickys Eggless Meringue, Gluten, Dairy & Egg-Free
Aquafaba, the liquid from canned chickpeas, is a great vegan substitute for egg whites in meringues.
This is vegan and gluten free recipe. Dish can be prepared in 200 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Vickys Eggless Meringue, Gluten, Dairy & Egg-Free
Ingredients
Instructions
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Preheat the oven to 100°C (212°F) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk the aquafaba and cream of tartar together until frothy.
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Gradually add the sugar, vanilla extract, and cornstarch while continuing to whisk until stiff peaks form.
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Gently fold in the white vinegar.
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Spoon the meringue mixture onto the prepared baking sheet, shaping it into individual mounds.
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Bake for 2 hours, then turn off the oven and let the meringues cool in the oven for 1 hour.
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Remove from the oven and let cool completely before serving.
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Enjoy your delicious eggless meringue!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 30g10%
- Sugars 25g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
