Vegan Meringue Kisses, the perfect little festive treat! These cute little desserts would look great in a gift box or on a dessert platter at a festive party.
Since discovering aquafaba, I’m constantly amazed at what it can do. A few months ago, we made the BEST vegan mayonnaise ever (including garlic, obviously) using aquafaba, and you REALLY wouldn’t know the difference. It’s like the most versatile vegan replacement I’ve found.
When I first started Lauren Caris Cooks, it was a non-vegan baking blog. I’d been into baking and cakes for about as long as I can remember, and thought I might even start my own cake business one day. Going vegan and changing the theme of this blog was one of the best decisions I ever made, but obviously baking and veganism aren’t exactly two things that go together very well.
That’s why when I find things like aquafaba, that make it so easy to create things like vegan meringue that look and taste exactly like regular meringues that are made using egg white, I get a little bit too excited…
Seriously, showing people how EASY it is to create exciting, fun food that is vegan is so important to me. I find the most common reason people say they wouldn’t or don’t want to go vegan is that they don’t want to give up certain foods. Things like vegan meringue go a long way in proving that going vegan does NOT mean giving up anything you love, there’s always a way ;)
These cute little vegan meringue kisses are SO easy to make, there’s just 3 ingredients, plus anything you’d like to decorate them with. I kept it really simple for the decoration with a little bit of gel food colouring to make the pink stripy ones (full instruction on how to do this are in the recipe notes section below), then some drizzled dark chocolate, some nuts and cocoa powder! You don’t even need a piping nozzle to make these, just chop the end of your piping bag off!
I’ll definitely be giving away lots of these as gifts this Christmas, and I know your friends and family will love them too!
Don’t forget to bookmark the Vegan Advent Calendar 2016 page, and come back everyday until the 24th December at 4pm for a new festive, vegan post!
| Prep Time | 25 minutes |
| Cook Time | 70-90 minutes |
| Servings |
kisses |
- 1 x 14oz/400g can chickpeas Water only
- 140 g Powdered Sugar
- 1 tsp Cream of Tartar
Ingredients
| |
- Preheat the oven to 100°C. Strain the can of chickpeas and reserve the water. Store the chickpeas in an airtight container in the fridge and use for whatever you like. Place the chickpea water in a very clean, dry bowl.
- Using an electric whisk or stand mixer (with the balloon whisk attachment) beat the chickpea water on a high speed for 5 minutes. Then, add the sugar in 3 additions, beating on high inbetween each addition until it is completely incorporated.
- Once the sugar is incorporated, sprinkle the cream of tartar over the top, and beat on high until the meringue is smooth, glossy and forms stiff peaks.
- Transfer the mixture into a piping bag and chop the end of the bag off with about a 2cm opening. There is no need for a piping nozzle for the round kisses. Line a flat baking tray with parchment paper. Then hold the piping back perpendicular to the baking tray and pipe a blob of meringue about 2 inches in diameter and then stop squeezing the bag and lift to create a point. Do this until all the meringue has been used up, leaving a gap between each meringue.
- If using nuts on top, sprinkle these on before baking. Bake for 70-90 minutes, or until the meringues are hard on the outside the whole way down. Then remove from the oven and allow to cool completely before removing from the tray, they should peel off very easily once cooled.
- Store in an airtight container for up to 10 days.
To make the pink coloured meringues, before you add the mixture to the piping bag, use a kebab stick to add some gel food colouring around the bag, then close the bag so it's flat and press it down to spread the colour around the bag a bit. It doesn't need to be in straight lines. Then add the meringue and as you pipe, the mixture will pick up some pink colouring on the outside of each kiss. Bake as normal.
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About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
