Meringue Kisses
Prep. Time
45 minutes
Cook Time
3 hours
Servings
60 'kisses'
Difficulty
Expert
Soy-Free, Gluten-Free, Nut-Free
In the world of traditional meringue, egg whites are whipped with sugar to create a thick, creamy mixture. Instead of egg whites, we’ll be using aquafaba—the brine from canned beans or the water you cook beans in. Aquafaba has a similar consistency to egg whites and can be used as a substitute (in its brine-form) in various recipes, including meringues, marshmallows, or even as an egg replacer in baking. When whipped, aquafaba forms a stable foam, making it an excellent vegan alternative to whipped egg whites. With just a few simple ingredients, you'll whip up light, airy cookies—often called "kisses"—that are crisp on the outside and melt-in-your-mouth soft on the inside. This recipe guides you step-by-step to create those perfect, delicate "kisses" that are not only vegan but irresistibly delicious. Let’s get started!
Ingredients
1/2 cup (4 fl.oz/ 120mL) Aquafaba
1 cup + 2 tbsps (7oz/ 200g) white sugar
1 tsp vanilla extract
1 tbsp vinegar
Instructions
Whipping the Meringue Cream
Preheat the oven to 175°F (80°C).
Line large flat oven pans with parchment paper.
Pour the aquafaba into a stand mixer's bowl and turn the mixer on high speed. As it begins to whip, you'll see the liquid transform into a foam-like consistency.
Carefully and gradually add the sugar over the course of 60 seconds, and continue mixing for 10-12 minutes until a thick, stable foam forms.
About 1 minute before stopping the mixer, add the apple vinegar and vanilla extract. These ingredients help stabilize the cream.
Once the meringue is ready, transfer it to a piping bag.
Carefully pipe the meringue onto parchment paper, shaping the kisses as you go. Take your time to ensure the shapes are consistent or alternatively, make a mixture of small and large 'kisses'.
Place the meringue kisses in the preheated oven and bake for 3 hours. The meringue kisses are done when they are completely dry and can easily be lifted off the parchment paper. Let them cool and enjoy!
Keep in an air-tight container for up to 4 days in room temperature.
Notes
If you don’t have a piping bag or piping tip, a clean gallon-sized bag works just as well. Simply fill the bag, seal it, and make a small incision in one corner (with scissors), about the size of a pea.
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No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!