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Monday, 6 February 2017

How to make vegan meringue kisses

Vegan, gluten-free, wheat-free, quick & easy

On a previous recipe i decorated my raw dark chocolate & raspberry cheesecake with some homemade vegan meringue kisses. I had a lot of questions about them so i decided to share the recipe with you guys.

You will no longer pour the chickpea brine away ever again. The brine from chickpeas can make some of the most beautiful vegan, fluffy egg-free meringues. How crazy is that?!!

These meringues are so quick and fun to whip up and they melt in your mouth...yummy!
These sweet little drops of tastiness are perfect for decorating desserts, piling up on top of a lemon meringue pie or to enjoy with a nice cuppa' tea or coffee.
Preparation- 25-30 minutes
Cooking time- 60 minutes
Level- Easy

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Ingredients
-1 can/box of chickpeas (brine only)
-240g of caster sugar
-1 & 1/2 teaspoons of vanilla extract
-Food colouring (optional)
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Step 1- Preheat the oven to 130 degrees and line a baking tray with grease proof paper.

Step 2- Drain the chickpeas and place the brine into a large bowl.
Why not use the chickpeas to make a yummy Chana masala curry. Get the recipe here

Step 3- Using a hand mixer on high speed, whisk the chickpea brine for around 20 minutes until it forms peaks. You will know it's ready when you can hold it upside down and the mixture stays in the bowl.
Step 4- Whilst whisking on high, slowly add in the sugar a little at a time.
Carry on whisking around 3-5 minutes until the meringue holds stiff peaks.

Step 5- Once the mixture is glossy & stiff, add in your flavouring and/or colouring of choice and quickly whisk in.

Step 6- Scoop the mixture into a piping bag and pipe a little droplet onto your lined tray allowing a 2cm gap for any spreading.
Repeat for the whole mixture.
Step 7- Place the meringue kisses into your preheated oven and allow to bake for around 50-55 minutes. 
They will have grown in size and become light, crunchy and fluffy.

Once they are fully baked, they can be easily lifted off the baking sheet.
Place them onto a cooling rack to cool and store in a sealed container. 

For added flavour & decoration, they taste even better with a little melted chocolate and some sprinkled cacao....so so tasty!!!

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Holly Jade
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2 comments

  1. Hi! I made those kisses today but they aren't white :( they end up a bit brownish and cracked . What did I do wrong ? :(

    ReplyDelete
    Replies
    1. Hello,
      Did you make sure to leave them at room temp, and maybe your oven was too high. They are quite hard to get right :) x

      Delete

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