Vegan Meringue Magic

Aiko Ota Author

Cloud-light, crisp-edged, and sweet as a wink.

Total Time: 30 minutes (Plus 1 to 1.5 hours of baking time)

Level of Difficulty: Easy

Ingredients:

Liquid from 1 box/can of chickpeas (120 ml aquafaba) *All the organic brands I buy tend to have very thin aquafaba. If that’s the case for you too, I recommend reducing it over low heat until it thickens slightly, then letting it cool before using. The total amount should still be 120ml.
1/2 tsp cream of tartar or lemon juice. In this recipe I also added a pinch of Xanthan gum (optional, for stability)
300 g (1.5 cup) fine white sugar or powdered sugar
1/2 tsp vanilla extract
Pinch of salt

Instructions:

Preheat the Oven:
Set your oven to 100°C (210°F) and line a baking sheet with parchment paper.
Whip the Aquafaba:
In a large, clean mixing bowl, add aquafaba and cream of tartar (or lemon and xanthan gum). Using a stand mixer, whip on high speed for 8–10 minutes, until stiff peaks form. It should look like glossy whipped egg whites.
Add Sugar Gradually:
While continuing to whip, add the sugar slowly, allowing each addition to dissolve before adding the next. This should take 5–7 minutes. Once all the sugar is incorporated, add vanilla and a pinch of salt. Beat for another minute until the mixture is thick, glossy, and holds stiff peaks.
Shape the Meringues:
Use a spoon or piping bag to create small dollops or swirls on the baking sheet. Keep them about 2 cm apart.
Bake Slowly:
Bake for 1 to 1.5 hours until the meringues are dry to the touch and easily lift off the paper. Turn off the oven and let them cool inside with the door slightly ajar for 1 hour. This helps avoid cracking.
Serve & Store:
Enjoy right away or store in an airtight container for up to a week. They go beautifully with berries, chocolate yogurt, or crumbled over a creamy mousse.

Macronutrient Breakdown (per meringue, approx. 20 small meringues):

Calories: ~22 kcal
Protein: ~0.1 g
Fat: ~0 g
Carbohydrates: ~5.4 g

Ayurvedic Profile:

These airy meringues are light, dry, and sweet—a treat for special moments rather than everyday balance.

Vata: 🌀 65
Very light and dry, which can increase Vata if eaten too often. Enjoy occasionally, preferably with warm tea or paired with moist toppings like fruit compote or plant-based cream.
Pitta: 🔥 50
The sweetness soothes Pitta, but the sugar and airiness can create internal heat if overconsumed. Pair with cooling additions like berries or mint for balance.
Kapha: 🌿 75
These are pure air and sugar—Kapha types should enjoy in small amounts, ideally with something spicy or astringent (think cinnamon, dark chocolate, or tart fruits) to counter heaviness.

Cycle Syncing Suggestions:

As a delicate, sugary treat, vegan meringues are best enjoyed mindfully and paired with wholesome elements. They shine most in the Inner Spring and Inner Summer phases.

Inner Spring (Follicular Phase):
Pair with citrus zest, fresh berries, or a spoon of coconut yogurt for a light and playful dessert. The energy of this phase matches the airiness of meringue.
Inner Summer (Ovulatory Phase):
A lovely time to enjoy beauty and pleasure—try these with a berry compote, floral essence (like rose water), or a drizzle of raw honey substitute. Keep portions small, but joyful.
Inner Autumn (Luteal Phase):
Not the ideal time for airy, sugary treats, which may spike and drop energy levels. If you do indulge, pair with grounding foods like dark chocolate yogurt or warm baked fruit.
Inner Winter (Menstrual Phase):
Sugar and air can be depleting during this phase. Best to minimize or skip. But if cravings hit, try a single meringue with spiced pear slices or creamy tahini on the side for balance.

Categories: : Comfort Food, Easy Dessert, Minimal Ingredients, Snack