I realise that you are all probably quite full after Christmas, but I made an obscene amount of these cute little meringue kisses over Christmas and as soon as they came out of the oven, I could not wait to share the recipe with you.
I had absolutely no trouble getting rid of them, my friends were more than happy to sample some. They could not believe that these melt-in-the-mouth crunchy shapes were not regular, egg meringues. They were so much fun to make and photograph that I cannot wait for an excuse to have to make them again, to be honest. They are super simple to make and require only 3 natural ingredients! I imagine that piping these beauties is a great thing to get your kids involved in. It’s loads of fun. We tried asking Tina if she wanted to have a go, but she preferred licking her intimate parts splayed on our kitchen floor instead. Cats, eh? Most importantly, don’t be intimidated. These little guys are really easy to make. Three key things to remember are: 1) unlike with egg-whites, it is impossible to overwhip aquafaba 2) before you start adding sugar make sure the whipped aquafaba does not slide out of the bowl when turned upside down 3) add sugar very gradually! Once ready put them into an airtight jar and do your best to resist eating all of them at once. They seem so innocent, but are capable of giving you a heady sugar rush if you’re persistent.
*Beetroot juice – to extract juice out of a beetroot, grate it and squeeze with your hands or through a small sieve or a muslin cloth. If you’ve enjoyed making your own vegan meringues and want to take your experiments further, you may be interested in joining a fabulous Facebook group called Vegan Meringue – Hits and Misses. It’s a group full of passionate vegan cooks who know everything there is to know about the wonders of aquafaba.
