Vegan Meringue

Vegan meringue made from aquafaba that holds its shape and won't go flat.

Course Dessert

Cuisine American, vegan

Keyword aquafaba meringue, vegan meringue, vegan meringue pie

Prep Time 10

Cook Time 6

Total Time 1 16

Servings slices

Calories 61kcal

Add 1/2 cup aquafaba (bean liquid) to the bottom of a large mixing bowl with 1/4 tsp cream of tartar or lemon juice. Beat for 7 minutes until it forms a stiff meringue.
Add 2 tsp of vanilla and beat again for another minute, then turn off the beater and make your agar agar syrup.

In a small saucepan, add 1/2 cup water and 3/4 tsp agar agar and boil for 3 minutes.
Then add 3/4 cup sugar to the agar mixture and boil for 3 more minutes, stirring constantly.
Immediately pour the hot syrup slowly into your meringue mixture, with the beaters set to medium speed.
Beat the syrup into the aquafaba mixture for about 30 seconds, until well incorporated and the meringue looks shiny.
Quickly top your pie with the meringue, spreading it evenly over the top and making peaks by lifting up the spatula. (You must work quickly because the meringue will start to set once it cools.)
Let your pie cool in the fridge for another hour, allowing it to set completely.
Use a kitchen torch to toast the top of the meringue, giving the peaks some golden-brown color. (optional)

Measure your agar agar carefully; slight changes in the amount of powder will affect the firmness of your pie.
Work quickly when making the aquafaba meringue. It will set once it cools, so it needs to be added to the pie quickly while it is still warm.
I don't recommend toasting the top of your pie in the oven. The meringue can become too hot and deflate or melt. A kitchen torch works best.