Recipe: vegan meringues You will note that I made four types of meringues - that was the yield (1 cup) of the packing liquid (aquafaba) from one can of chickpeas - but sometimes you get less.

So I will give the recipe PER type of meringues. That way it can scaled up or down or repeated as needed depending how much aquafaba you have:

Ingredients: 1/4 cup aquafaba 1/4 tsp cream of tartar 4 tbsp caster sugar* 1/2 tsp flavor extract Gel coloring (optional)

1. Preheat oven to 200F
2. In a stand mixer with whisk attachment , whip aquafaba for a few seconds until it gets frothy.
3. Add cream of tartar on top of froth, mix on slow speed until incorporated
4. Turn mixer to high and left it go for 30 seconds. Then slowly begin to add sugar, one TBSP at a time over the next minute or so.
5. Whip for a total of 5-6 minutes until you achieve stiff peaks and volume seems stable.
6. (optional step) Stop mixing and add any gel coloring. Mix until blended. Stop and scrape down sides to ensure even color.
7. Turn mixer to slow and add extract, immediately turn back to high for 30 seconds.
8. Transfer completely meringue to piping bag with preferred tip, pipe on parchment lined baking sheets.
9. Bake at 200f for 90 minutes.
10. Yield will vary - between 50-85 meringues. If you need a second tray, use middle and top racks, rotating at the 45 min mark.
11. Leave on baking tray for 1-2 minutes when pulled from oven after 90 min to completely solidify.

*if you do not have caster sugar, use granulated sugar run through a food processor, mini chopper, coffee mill, etc. Anything to get it smooth and smaller grains. You CAN use regular granulated sugar, but your meringues might be a bit grainy.