These Oggs meringues are one of our faves. Try them out on your friends. We bet they won’t believe they’re egg free!
PREP TIME 5-10 mins
COOK TIME 3 hrs
SERVES A Lot!
- 180ml or 3/4 cup Oggs (aquafaba)
- 1 cup granulated cane sugar
- 1/2 teaspoon cream of tartar
- Make sure all the equipment and utensils you are using are super clean and free from any oils. Don’t use plastic bowls. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.
- Preheat oven to 200° (180° fan). Line 2-3 baking sheets with parchment paper. This recipe makes a lot! Really, however many baking sheets your oven can hold is how many you should prep. I usually do an additional parchment-lined brownie pan or any other pan that will fit in my oven with the baking sheets.
- We like the dollop method cos it’s fun and plastic free, but if you are going to be piping them, prepare your piping bag and tips.
- Add your Oggs (aquafaba) to the mixing bowl.
- Turn mixer to med-high (so you don’t risk getting showered in Oggs!) and beat for 1 minute.
- Add the cream of tartar and beat with the mixer on the highest speed until medium peaks form.
- One tablespoon at a time slowly (about 30 secs per spoon), add the sugar while the mixer is still going, until all the sugar is gone. Scrape down the sides of the bowl a couple of times so there’s no sugar stuck there.
- It shouldn’t be at all grainy, so keep whisking it until you can feel it’s super smooth and silky. The meringue mix should now be super thick, shiny and much bigger!
- Pipe or dollop your meringue onto the prepared baking trays and put in the oven for 2 hours. Resist opening the oven, so the heat stays consistent.
- After the 2 hours is up, turn off the oven and leave the meringues in there to dry for at least another hour (the longer, the better – overnight is awesome). You know they’re done when they are completely dry and come off the baking paper easily.
- For the more enthusiastic and energetic among us, you’ll be pleased to know you can’t over-beat Oggs.
- We like using cream of tartar but you can also use 1/2 teaspoon of vinegar or 1/2 teaspoon of lemon juice.
- If you fancy pretty pink meringues like ours, add 1-2 tsp of beetroot juice to your mix once whisked.
- You can store these bad boys for up to a month in an airtight container. Stick it in the fridge if you want them to last even longer (we’ve never had this problem – we eat them far too quickly!).
- If they get soft or sticky, a stint in the fridge will harden them.
- Rather than spend money on fancy piping bags, you can use a small plastic bag and just cut a small hole in one of the bottom corners.