About
Vegan Meringue? Without egg whites?!? You'll never believe the secret ingredient that goes into these traditional-tasting, 2-ingredient vegan meringues!
These vegan meringues taste just like the kind made with egg whites, with crispy, fragile structures and hollowed insides, except the base of this recipe isn't egg white...
Tags
-
Second Hand Susie favorited 2 Ingredient Vegan Meringues
22 Jul 21:26
-
Cathy C. entered her project 2 Ingredient Vegan Meringues to Harmonees Creations
18 Jan 10:04
- Kate A. favorited 2 Ingredient Vegan Meringues 09 Jan 05:32
-
Cathy C. entered her project 2 Ingredient Vegan Meringues to Secret Santa
07 Dec 08:42
-
Cathy C. entered her project 2 Ingredient Vegan Meringues to Yarn Crush
26 Nov 09:23
-
Cathy C. entered her project 2 Ingredient Vegan Meringues to Crafty Creatives
26 Nov 09:22
-
Cathy C. entered her project 2 Ingredient Vegan Meringues to StickerApp
03 Nov 12:11
-
Mary S. favorited 2 Ingredient Vegan Meringues
22 Sep 06:47
-
Cinn favorited 2 Ingredient Vegan Meringues
19 Sep 20:08
-
tom./ favorited 2 Ingredient Vegan Meringues
19 Sep 10:28
-
Step 1
Preheat oven to 100 degrees Celsius
-
Step 2Open the can of chickpeas and drain the water into a stand mixer or a large mixing bowl
-
Step 3Add in the powdered sugar and beat with a stand mixer or an electric hand mixer on the highest setting. It should begin to turn white and puffy at around 6 minutes, but beat for about 12-15 minutes, until it’s beautiful, glossy, and holds stiff peaks
-
Step 4
Transfer the mixture into a large piping bag (you may need to re-fill the bag a few times) and pipe meringue kisses onto a baking sheet covered in parchment paper
-
Step 5
Bake for 1 – 1.5 hours until the kisses are dry and easily removable from the parchment paper. They should be white
-
Step 6(Optional) Dip them in chocolate, or drizzle them in chocolate, and serve to your vegan (or non-vegan) friends! (Store leftovers in an airtight container in the refrigerator)
