What is aquafaba and why is it used in these Meringue Ghosts?

Aquafaba is the liquid from canned chickpeas, and it's used as a remarkable egg white substitute to create the light, airy, and stable meringue texture for these vegan ghosts.

How do I ensure my aquafaba meringue forms firm peaks?

To achieve firm, glossy peaks, ensure your aquafaba is whisked with cream of tartar until it doubles in volume, then gradually add caster sugar while continuing to whisk at high speed for up to 10 minutes.

Can I use a different extract instead of almond for the meringue?

Yes, the recipe suggests using almond extract or vanilla extract. You can choose either based on your flavor preference for these Meringue Ghosts.

What's the best way to store leftover Meringue Ghosts?

Once completely cooled, store your Meringue Ghosts in an airtight container at room temperature to maintain their crispness. Avoid refrigeration as it can make them soft.

What's the ideal oven temperature and baking time for these Meringue Ghosts?

Bake the Meringue Ghosts at a low 200 degreesF for 1 hour without opening the oven door, then turn off the oven and let them cool completely inside with the door partly open.

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Meringue Ghosts
[Vegan, Grain-Free]

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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A plate of whimsical white Meringue Ghosts, piped with distinct ghost shapes and decorated with melted vegan chocolate eyes, ready for a spooky treat.

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Aquafaba

Meringue Ghosts [Vegan, Grain-Free]

Dairy Free

Vegan

These egg-free meringue ghosts are super cute and delicious, and perfect for any Halloween party. They're made from aquafaba, or the liquid from a can of chickpeas, which acts as a flawless stand-in for egg whites. Once your meringues are set, just melt some vegan chocolate and decorate to your... Read More

Ingredients You Need for Meringue Ghosts [Vegan, Grain-Free]

Liquid from 1 can of chickpeas (aquafaba)
Caster sugar (ratio of 2 part sugar to 1 part aquafaba)
1/4 teaspoon cream of tartar
1 teaspoon almond extract (or vanilla)
Vegan chocolate, for decorating

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How to Prepare Meringue Ghosts [Vegan, Grain-Free]

Preheat the oven to 200°F. Line baking trays with parchment paper.
Put the aquafaba, cream of tartar, and almond extract in the bowl of your stand mixer or use a hand mixer.
Start whisking on low speed, increasing to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks.
Add the sugar, a tablespoon at a time, while continuing to whisk at high speed.
Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks. This can take up to 10 minutes. At this moment, the sugar has been completely incorporated, you shouldn't see any sugar grains anymore.
Spoon the meringue into a large piping bag fitted with a plain round tip.
Pipe ghost shapes on the trays.
Bake for 1 hour, without opening the oven door. The meringues are baked when dry and lift easily off the paper.
Turn the oven off, leave the door partly open and let the meringues cool completely.
Melt some vegan chocolate and decorate your ghosts.

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Comments:

Kally Lunde says:

October 26, 2017 at 7:00 pm

Vanessa
Marie Shirkey says:

October 26, 2017 at 6:36 pm

Fawn Rose Murray we should make these!
Pamela DiMaria says:

October 26, 2017 at 4:16 pm

Adrian Money Durski