Light and crunchy brown sugar aquafaba meringues are a complete delight. Eat on their own, top them with whipped coconut cream and berries, add to an Eton Mess style dessert or crumble over ice cream. They're a vegan dream.
180ml(6 fl oz or ¾ cup) aquafaba from an unsalted tin of chickpeas
½tspcream of tartar
100g(3 ½ oz or ½ cup) soft light brown sugar (I use light brown muscovado)
Tip the aquafaba into a bowl or the bowl of your stand mixer. Make sure it's clean. Add the cream of tartar.
Start on low speed and whisk until the aquafaba is foamy, then gradually increase the speed to high and whisk until soft peeks form.
Whilst the mixer continues to whip at high speed, add a spoonful of sugar at a time. Make sure it's well mixed before adding the next one.
Continue to whisk until the meringue is stiff and glossy. You should be able to turn the bowl upside down whilst the meringue stays put. It usually takes about ten minutes of continual whisking.
Set your oven to 100℃ (212℉, Gas ¼).
Scoop heaped tablespoons of the meringue onto baking trays lined with parchment baking paper. Allow room for spreading.
Place in the centre of the oven and leave for at least 1 ¾ hours before opening the door. They usually take two hours, but I like to test mine just in case any are getting too dark.
If the meringues are firm and crispy all over, they're done. If not, continue to bake for a further fifteen minutes. Then test again.
Once you're happy they're done, turn the oven off, but leave the meringues inside to dry and cool. Keep the oven door slightly ajar to allow any steam to escape.
Once the oven and meringues are cold, serve immediately or store in an air tight tin.
They should last for 2-3 days if stored in a cool place in an air tight tin.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.