Vegan meringue made from chickpea brine is fast, easy, and still fairly healthy! Sweetened with powered sugar and whipped up in less than 15 minutes.
This post will either amaze you or freak you out, it kind of depends on how you feel about vegan meringue! I personally heard about it and thought it sounded crazy (if you don’t know about this chickpea / aquafaba meringue deal, read more about it), but it’s actually really stinking amazing that juice from a can of chickpeas can be turned into a dreamy, creamy versatile vegan meringue.
I held off on trying it for such a long time, partly because my inner desire for real vegan baking just couldn’t fathom that bean juice (I promise I won’t ever use that phrase again) could be whipped into clouds of pillowy marshmallow fluff-like clouds. But a couple of weekends ago I decided to go for it and I’m pretty much hooked. Let’s look deeper into this vegan meringue and figure out how we can use it, shall we?
Honestly, I don’t know who figured out that whipping up chickpea juice would result in the easiest vegan meringue around, but I’m so glad they did. For a long time, I missed baking a few of my favorite pre-vegan fancy desserts, mainly anything that involved whipped egg whites or needed fluffy marshmallows folded in. I never thought I would be able to replicate high rising souffles, perfect macaroons, or even make easy homemade marshmallows vegan (I’m attempting all of the above now that I know the wonders of this stuff, so stay tuned!).
How to make meringue vegan
I was extremely pleased when I saw firsthand how easy it is to make vegan meringue and how many ways I thought up to use it right away. Basically, you take the juice from a can of chickpeas, add in some xantham gum or guar gum, vanilla, and powdered sugar. After it’s whipped for a while in stand mixer, voila! Light, fluffy peaks of vegan meringue goodness are ready to be used.
If you want to make it a bit less solid, like I did, add in a half cup of maple syrup and it becomes super easy to use as more of a spread, rather than stiff vegan meringue. The nice part about this meringue is that it keeps for quite some time and is super easy to whip back up if it starts to fall while it’s being stored in the fridge.
Is this aquafaba meringue creeping your out? It shouldn’t! I honestly thought it was going to be WAY harder to make vegan meringue than it really was, but it’s all about keeping an eye on it and having faith that it will turn out. You might not want to tell non-vegans that you made it from chickpea juice (I certainly didn’t tell my fiance, because he would be all WHAT and never go near it), but really, they don’t need to know if they are just going to be creeped out.
Tell me, have you tried aquafaba meringue and what have you made?! I have a million and one ideas running through my head and constantly being scribbled in my notebook to use it in, so I’m already dreaming up a whole month’s worth of recipes. I would love any tips, tricks or questions you might have about it!
Surprise! We are throwing a baby shower! Ok, well maybe a virtual one, but I still wish I could sip margaritas and shovel tacos in my mouth with all the lovely ladies who are taking part in this celebration in real life. We are celebrating the uber talented and always lovely Christina at Dessert for Two with an array of things for two, pies, and all the things in-between. Christina is going to have a sweet baby girl and I’ve loved following along with her over the years, especially over the course of her pregnancy and writing her cookbook, which I’ve loved veganizing. A year or so ago, Christina started fielding all my blogging questions via e-mail and was the most patient and understanding internet friend I’ve ever (not face to face, yet!) met, so I owe her a pan of these sweet blondies and maybe a few mocktails for good measure. Post baby though, I’ll take a glass of bourbon on the rocks with this girl, hands down.
I know one of Christina’s favorite things is bourbon, so I knew I had to work them into a dessert somehow. Seeing as how I have a few jars of homemade nutella hanging out in my fridge, swirling it right into the peanut butter bourbon blondies just made these even bigger and better. I chose to underbake these just a little bit, especially since dry blondies are no one’s favorite, right? Sub in any nut butter you have around for the peanut butter, but please don’t skip the nutella, it just makes these! I didn’t have any on hand, but chocolate chips might make these just swoon worthy, so just try it out and let me know (and bring me a few pieces!), ok?
Just a word of warning, store bought Nutella is NOT vegan, so go ahead and just make your own!
Cheers to Christina and her baby girl, I can’t wait to see what great things she accomplishes in her mama’s footsteps! xo
A lot of other amazing bloggers are taking part in this shower too! Check them all out here:
Vegan blondies swirled with nutella, peanut butter, and a bit of bourbon!
3/4 cup peanut butter
1/3 cup maple syrup
1/3 cup cold water
2 tablespoons bourbon
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/2 cup nutella (not store bought, unless it is vegan! Just make your own.)
Grease an 8×8 or 9×9 pan and set aside. Preheat oven to 350 degrees F.
In a large bowl, mix together the peanut butter, maple syrup, cold water, and bourbon. Add in the sugar, vanilla, flour, baking soda, and salt. Stir until mixture is well combined. If mixture is too stiff, add a tablespoon or two of water. Spread batter into the greased pan, using a spatula to spread the batter in the pan evenly. Swirl in the nutella. I had to heat mine up a bit to get it to a better spreading texture, but it depends on your nutella!
Bake for 20-23 minutes, or until mixture is golden on top. Let cool and cut into squares.
Oh hi there! It’s been a little bit since I’ve done a VBB post and I have a lot of ideas bouncing around up in my brain, so this time, let’s tackle taking a recipe from not vegan to vegan. Obviously, these rules of thumb apply to baking recipes, since savory and cooking recipes are a bit different. All of this advice is from a couple years of experience and personal preference, so if you have any tips you have found work or are a favorite, chime in!
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