Happy 5 days until Christmas…has it ever crept up fast. I suppose that’s what happens when you’re busy looking after two babies who have fallen under the weather. We’re all happily on the mend, so not to worry. And thank heavens, because Steve is in love with these meringues and the thought of him turning one away would break my little heart; I jest..about him being a baby!
Vegan meringue is like magic. Whoever decided that chickpea brine would make a perfect egg white replacement had a moment of genius. You would never know these cute little kisses were made from something we normally don’t think of as edible. However, these are 100% edible and perfectly reminiscent of the meringues made with egg whites. Really, you would never know the difference. They’re delightful!
If this is your first time trying aquafaba meringue, you’re in for a treat! Consider this my early gift to you. Speaking of gifts, these kisses make a wonderful hostess gift, one that will be sure to impress even the most discerning of palates. They also make a great amuse bouche after a meal or before dessert service.
Well, I do apologize for the brevity in this post…left over errands are calling my name…and there is plenty of recuperating to do before Saturday. Be sure to give these light, airy and delicate snowy meringues a try this holiday. Check out the notes section below for ideas on garnishing your kisses before or after baking.
Sending love…and kisses your way!
SNOWY VEGAN MERINGUE KISSES
Vegan meringue is possible...and so easy!
- 1 -398 ml Canned Chick peas unsalted
- 1 1/4 Cups Powdered Organic Cane Sugar
- 1/2 tsp Cream of Tartar
- 1 tsp Vanilla extract
Preheat the oven to 250'F. Line two baking sheets with parchment paper. Set aside.
Drain the canned chickpeas, reserving the brine (aquafaba). In a large bowl or the bowl of a stand mixer fitted with a balloon whisk), add the chick pea brine (aquafaba), cream of tartar and beat on high until soft peaks form. A stand mixer will make this process faster, however a handheld electric mixer will work just fine.
With the beater running, gently add the powdered sugar a couple tablespoons at a time until all the sugar is incorporated. Continue beating on high until glossy-stiff peaks form. Add the vanilla and mix until well incorporated.
Transfer the mixture to a piping bag fitted with either an open star attachment or a round tip. Pipe kisses approx 2" around on your prepared baking sheets, making sure to keep about 1" between each kiss. If you don't have piping tips, simply cut a 2cm opening onto a piping bag or the corner of a firm plastic bag; this will yield round kisses only, which are perfectly lovely! If you wish to add a dusting of finely chopped nuts this would be the time to add them (see notes below).
Bake at 250'F for 60 minutes or until the kisses are hard on the outside, but not golden or browned. Note that they may retain a small amount of tackiness when you remove them from the oven; allowing them to cool for about 5 minutes will firm them up completely. Once cool to the touch, gently remove from the baking tray and place on a wire rack to garnish further if desired. Store the kisses in an airtight container for up to a week.
A light dusting of cocoa powder, powdered sugar or vanilla sugar are a lovely garnish. You can also add a dusting of chopped hazelnuts, pistachios, etc. before baking. Or drizzle melted chocolate on top once cooled.