Electric hand mixer or stand mixer with a whisk attachment
200mlaquafaba - liquid from one can of chickpeas or garbanzo beans
½teaspooncream of tartar
270gpowdered sugarroughly 2 -¼ cups
1teaspoonxanthan gum- a plant-based thickener made from fermented sugar
Pour aquafaba into a deep mixing bowl or stand mixer bowl. Add cream of tartar. Using an electric hand mixer or stand mixer with a whisk attachment, whisk on medium speed for 3 - 5 minutes, until foaming. Increase the speed to high and continue whisking for 5 - 10 minutes, until stiff peaks form.
Start adding sugar, one tablespoon at a time, while continuing to whisk into a stiff meringue. Add vanilla seeds and xanthan gum. Whisk an additional 30 seconds.
For a Soft Meringue Pie or Dessert Topping
Preheat oven at 325º
Spoon the mixture into a large piping bag fitted with a star nozzle.
Pipe meringue over pie filling, covering completely. If you don't have a piping bag, simply spoon dollops of meringue with a spatula or large spoon over the pie filling, covering to the edges. Place pie into oven at 325º and bake for approximately 18 minutes or until meringue is lightly brown. Remove from oven and place pie on cooling rack for 20 - 30 minutes. Sprinkle with lemon zest (if desired).
For a Hard or Crispy Meringue (mini meringues or Pavlova)
Preheat oven at 250º
Use same techniques to prepare and pipe as a soft meringue.
Bake meringues at 250º for 50 min. - 1 hour.
🥕This recipe is inspired by Prue Leith's recipe for Vegan Tropical Pavlova as seen on The Great British Bake Off. You will see that some of the ingredients are listed by weight, which is quite common in baking recipes, as it is far more accurate. If you don't have a food scale, you really should consider getting one. A scale can make the difference between a hit or a miss in baking.🥕This is the perfect recipe to use with our fabulous vegan Old Fashioned Lemon Meringue Pie!