Desserts - Vegan meringues recipes

Author: Lee Torres

This recipe uses vegan aquafaba (chickpea water) in place of eggs These sweet desserts are a perfect treat for you and friends and family, whether you're vegan or not. Vegan meringues are easy to make and require little hands on time.

Vegan pavlovas
Vegan meringues
Vegan Pavlovas
The perfect pavlova recipe
How to make a Pavlova?
What does vegan Pavlova taste like?
What fruits can you put on a Pavlova?
How long does Pavlova last in the fridge?

Vegan pavlovas

Vegan meringues are easy to make and require little hands on time. These contain relatively cheap ingredients so you can make them all the time. Each serving provides 163 kcal, 1.5g protein, 13g carbohydrates (of which 12g sugars), 12g fat (of which 10g saturates), 0.7g fibre and trace salt.
Provided by: Matt Pritchard
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 11

Ingredients:

100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled
¼ tsp cream of tartar
100g/3½oz caster sugar
1 tbsp lemon juice
1 tsp vanilla bean paste
drop of red food colouring (optional)
coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled
3 tbsp agave syrup
½ tsp vanilla bean paste
small punnet of strawberries, halved (optional)
handful of passion fruit, halved (optional)

Nutrition:

How to cook:

Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper.
To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out.
Stir in the food colouring, if using, until swirled into the mixture.
Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet.
To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge.
When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using.

Notes: The perfect pavlova | Dessert Recipes, Method. To make your pavlova, (opens in new tab) preheat the oven to 140°C/275°F/Gas Mark 1. Draw a 23cm circle on a large sheet of baking …

How to make a Pavlova

Make Pavlova like a professional with this BBC Good Food 'how to' guide on how to make perfect meringue complete with whipped cream and fruit topping.Tips:-

Vegan meringues

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
Provided by: Barney Desmazery
Total time: 95 minutes
Cook time: 75 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 3

Ingredients:

400g can chickpeas
100g golden caster sugar
soya cream and fruit, to serve (optional)

Nutrition:

Calories: 39 calories
Carbohydrate: 10 grams carbohydrates
Sugar: 8 grams sugar
Sodium: 0.1 milligram of sodium

How to cook:

Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.
Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

Notes: How to make a Pavlova, Make Pavlova like a professional with this BBC Good Food 'how to' guide on how to make perfect meringue complete with whipped cream and fruit topping.Tips:-

Vegan Pavlovas

These sweet desserts are a perfect treat for you and friends and family, whether you're vegan or not. The pavlovas themselves are made with aquafaba -- the liquid from a can of chickpeas (instead of the usual egg whites). They bake up wonderfully crisp on the outside and with a fluffy marshmallow-like interior. We added a touch of unsweetened cocoa to the base and topped it with a whipped coconut cream and lightly sweetened strawberries.
Provided by: Food Network Kitchen
Total time: 210 minutes
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 9

Ingredients:

One 15-ounce can chickpeas
1 1/2 tablespoons cornstarch
1/2 teaspoon cream of tartar
3/4 cup vegan superfine sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
One 14-ounce can unsweetened coconut cream, chilled in the refrigerator at least 8 hours
5 teaspoons vegan confectioners' sugar
3 cups fresh strawberries, hulled and quartered

How to cook:

Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment.
For the aquafaba pavlova: Strain the chickpeas directly into the bowl of a stand mixer fitted with the whisk attachment. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cornstarch and cream of tartar to the liquid and beat on medium-high speed until very foamy. While still beating, add the superfine sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, 4 to 6 minutes. Once the meringue is stiff, beat in the cocoa powder and vanilla until smooth and combined.
Spoon the meringue in 4 equal mounds on the prepared baking sheet, then use a spoon or small offset spatula to smooth each mount into a 4-inch wide disk. Make a small indent in the center of each mound to hold the toppings. Make sure to leave at least 2 inches between each disk in case they spread when baking.
Bake until set and no longer glossy, about 2 hours. Turn the oven off and let the pavlovas sit in the closed oven until they have dried out inside, about 1 hour more. (The pavlovas will keep in an airtight container for up to 3 days.)
For the whipped coconut cream and strawberries: Meanwhile, open the can of chilled coconut cream and scoop off the solid top into a chilled medium bowl, leaving the liquid behind; reserve the liquid for another use. Beat the solids with an electric mixer on medium-high until light and fluffy, about 2 minutes. Add 3 teaspoons of the confectioners' sugar and beat until the sugar is fully incorporated, about 1 minute more. Cover and chill until ready to use, up to overnight.
Toss the strawberries with the remaining 2 teaspoons confectioners' sugar in a small bowl until fully incorporated. Let the strawberries sit until they're slightly softened, glossy and starting to release some natural juices, about 5 minutes.
To serve, place the pavlovas on a serving plate. Top each with some whipped coconut cream and macerated berries.

Notes: Vegan recipes, Vegan breakfasts. Start the day right with plenty of vegetables, protein and fibre.

The perfect pavlova recipe

Learn how to make the perfect pavlova with our easy recipe. Crispy crust, melt-in-the-mouth inside and fresh fruit on top - yum!
Provided by: GoodtoKnow
Total time: 100 minutes
Cook time: 60 minutes
Prep time: 40 minutes
Yields: 1 item
Number of ingredients: 6

Ingredients:

How to cook:

To make your pavlova, preheat the oven to 140°C/275°F/Gas Mark 1. Draw a 23cm circle on a large sheet of baking parchment and place, pencil side down, on a baking sheet (if you lay it pencil side up, the line will come off on the meringue). Put the egg whites in a large, roomy bowl, add the salt and whisk until stiff. Add a couple of tablespoons of the sugar and whisk thoroughly. Add another couple of tablespoons of sugar and whisk again. Continue until all the sugar has been used and the mixture is stiff and glossy. Whisk in the cornflour and white wine vinegar.
Stir in the food colouring, lightly swirling until the mixture is marbled with colour. Spoon the meringue on to the parchment and spread out to fill the circle. Build up the sides into peaks to hold the filling.
Bake for 1 hr until a pale biscuit colour. Remove from the baking parchment and transfer to a wire rack. Leave to cool completely.
Assemble the pavlova. Whisk the cream until lightly thickened. Add the icing sugar and rosewater, and continue to whisk until thickened. Just before serving, spoon the cream mixture into the meringue case and pile the berries on top. Scatter over the rose petals.

Notes: Maple syrup pistachio mooncakes recipe! Easily vegan … :), Ingredients. Pastry. 150g/1 and 1/5 cups plain flour small pinch fine sea salt; 80g/4 tbsp golden syrup (like Lyle’s) – can be replaced with pure maple …