Meringues are typically made from whipped egg whites and sugar. Who knew that with some simple substitutions, you can enjoy meringues without using any egg whatsoever?! These treats have the perfect consistency; crispy on the outside and chewy on the inside. They need to bake for a couple of hours, so leave ample time for this recipe.
½ Cup Aquafaba
1 tsp Vanilla Extract
¼ tsp Cream of Tartar
½ Cup Sugar
Preheat the oven to 100ºC (200 Fahrenheit).
Combine the aquafaba, vanilla, and cream of tartar in a small bowl.
Slowly pour in the sugar while stirring.
Beat the ingredients with an electric mixer until the mixture forms peaks.
Line a baking tray with parchment paper.
Dollop small dots of meringue all over the sheet.
Bake for 1½–2 hours in the middle of the oven (the longer you let them bake, the crispier they become).
Gently scrape off the meringues and leave to cool.
Store in a dry place at room temperature out of direct sunlight, as they can easily melt.