Aquafaba Christmas Tree Meringues
“Vegan aquafaba Christmas tree meringues are the perfect holiday treat! Crunchy, sugary deliciousness - these little kisses can be flavoured with all your favourite holiday flavours.” ~ Tom
Makes 20 | Prep: 2 hours | Cooking time: 2 hours
- a piping bag with open star nozzle – if you prefer not to use silicon or fabric bags please do use biodegradable or compostable piping bags!
- electric whisk or stand mixer
- silicone mat or parchment paper
- accurate scales to weigh aquafaba after simmering
- 150g aquafaba (2 cans of 400g chickpeas, unsalted)
- 100g fine caster sugar
- 150g icing sugar
- ½ tsp cream of tartar
- 2 drops green gel food colouring
- (optional) peppermint extract
- Pour the contents of the cans of chickpeas into a measuring cup through a sieve to collect the liquid (aquafaba). You will need at least 250ml and no more than 350ml.
- Pour the aquafaba into a pan and use a low heat to bring the liquid to a simmer. Keep stirring every few minutes and reduce the liquid for 15 minutes in total. We are aiming to reduce the liquid by half to 150ml.
- Once reduced, pour it into a measuring cup to check it has been reduced to 150ml (a hot liquid will let off some steam so it’s good to aim for 160ml and the liquid will reduce further while it cools).
- Leave to cool until room temperature.
- Line a baking tray with parchment and pre-heat the oven to 80C (176F).
- Once cool, put the aquafaba in a stand mixer bowl with the cream of tartar and beat on medium for 10 minutes.
- Once you reach soft peaks, start sieving in the caster sugar one spoon at a time. Then allow the meringue to whip up for a further 3 minutes.
- Once you reach firm peaks, start adding in the icing sugar. We use icing sugar here because it’s a very dry sugar and it will counter some of the excess moisture.
- Add 2 drops of green food colouring. Optionally, add some peppermint extract.
- Fit a piping 10mm open star tip or similar. Add the meringue into the piping bag.
- Pipe towers of meringue to resemble the Christmas trees.
- Decorate with sprinkles to look like baubles.
- Put the meringues in the oven to dehydrate for 2 hours. Leave to cool overnight. If they are still too soft, bake for a further 30mins.
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Tom is the creator behind Project Vegan Baking. He is a scientist turned baker with the goal of reinventing all classic desserts into tasty, cruelty-free and plant-based versions. After discovering vegan macarons back in 2016, he set off on a mission to prove that any dessert can and should be made vegan and that no challenge is too great when we are helping shift the world away from animal products and towards a plant-based future. See all recipes by Tom