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Vegan Rose Meringues
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Vegan rosewater meringues made with whipped chickpea liquid, light and crisp with a floral touch.
Ingredients:
  • 0.75 cup aquafaba (chickpea water)
  • 1 teaspoon rose water
  • 0.25 teaspoon lemon juice, or more to taste
  • 0.25 teaspoon cream of tartar
  • 0.75 cup confectioners' sugar
Instructions:
  • Preheat your oven to a cozy 200 degrees F (95 degrees C) and get your baking sheets ready with a layer of parchment paper.
  • In a large bowl, whisk aquafaba, rose water, lemon juice, and cream of tartar until fluffy using an electric mixer for 10 to 30 minutes. Increase speed to high and gradually add confectioners' sugar, beating for approximately 10 minutes until meringue holds stiff peaks. Transfer meringue to a piping bag fitted with a round tip.
  • Dollop small clouds of meringue onto lined baking sheets.
  • Bake the meringues in the preheated oven, rotating sheets halfway through, until they are dry and firm, for 1 1/2 to 2 hours. After baking, turn off the oven and let the meringues cool inside.

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