Vegan peppermint meringue kisses made with peppermint and aquafaba (liquid from a tin of chickpeas!) Fun and festive Christmas treats.
It’s been nearly two years since I discovered the magic that is Aquafaba, and I’m still amazed by it.
Who could have ever thought the liquid we usually wash down the drain, from a can of chickpeas or other legumes, could turn out to be the most amazing egg white substitute?
Since then, I’ve used it to make meringue nests, iced gems, royal icing, American frosting and lemon meringue cupcakes!
But this recipe is for meringue kisses.
Candy-cane or peppermint flavour meringue kisses, to be precise.
And not only are they adorable and festive, but they’re absolutely delicious!
They’re like candy canes that melt in your mouth.
📖 Recipe
Vegan Candy Cane Meringue Kisses
Cute and delicious little vegan meringues that taste like candy canes!
Ingredients
- The liquid from 1 x 400 g / 14 oz can of chickpeas
- 150 g / 1 ¼ cups icing, confectioner's sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- Vegan-friendly red food dye
Instructions
- Preheat oven to 100C / 210F and line three baking trays with greaseproof paper.
- Drain the liquid from the can of chickpeas into a large clean bowl. You can keep the chickpeas for another recipe. Just add them to a container with some clean water and keep for up to 3 days in the fridge.
- Using an electric or stand mixer, whisk the liquid on a high speed until it forms soft peaks.
- At the stage, start slowly adding the icing sugar. Keep whisking until it reaches stiff peak stage (the mixture stands upright on the whisk).
- Mix the vanilla and peppermint in at the last minute.
- Meanwhile, open out your icing bag and carefully use the red dye and a teaspoon or a clean paint brush to paint red lines onto the inside of the icing bag. Starting from the bottom, stopping about ⅓ way from the top.
- Transfer the mixture to the icing bag and start piping your meringue shapes. Squeeze the meringue near the surface of the baking sheet and then pull up to peaks.
- Add the trays to the oven and bake for two hours. My oven tends to run a little hot so I used a wooden spoon to prop the oven door open slightly. If you have this problem too, you may need to do the same.
- After two hours, turn the oven off and let them remain in the oven for another hour to cool.
- They should be crunchy on the outside and soft and mallow-y on the inside.
- It's important to keep them in an air-tight tin as they will start to soften if left out too long.
- Enjoy!
Nutrition Information
Yield 60 Serving Size Per MeringueAmount Per Serving Calories 46Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 13mgCarbohydrates 8gFiber 1gSugar 6gProtein 1g
Smita Nadia Hussain says
yea this is a garbage recipe, sorry, Ive used aquafaba many times, this got stuff but as soon as I put in the extract it fell completely flat and wouldn’t whip up. Unpinning this and should have read the comments first
June says
This recipe seems to be missing the cream of tartar that helps them hold its shape. I will try adding it next time. All of my meringues are flat :(
Griselda says
I’ve made these two Christmas ago when our families celebrated Christmas here at home, a vegan Christmas! They were absolutely beautiful and delicious, disappeared within minutes.
About to make them again for my sister that is visiting from Spain, she’s an ethical vegan as well and gluten intolerant, this recipe is perfect for her!
Thank you for this recipe!
Sonya says
Total waste of ingredients, time & gas for the baking. At first, the juice whisked up picture perfect, until I added the flavoring & powdered sugar, then it all went flat. I did this on a nice cold, low humidity day. Should’ve just went with the Wilton meringue powder instead.
Pamela says
So, exactly HOW LONG does it take to electric-whisk the meringue to ‘stiff peak stage’???????? Are all of the comments here just here for the viewing and commenting how beautiful they are (and for sure, they’re absolutely stunning in YOUR photo) ? Have any of you actually tried making them?? Any success???? I’m very frustrated. Beat the merengue fir half hour and the consistency did not change. Piped it anyway but they are flat. I’m hoping they don’t all just spread out into one flat uselessness. So disappointed. The batter tasted good.
Sonya says
I agree with you! The batter tasted good, but all in all, it was a total waste of time and ingredients.