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If you’ve ever dreamed of indulging in light, airy treats that are completely plant-based and bursting with a stunning pop of color, the Vegan Meringue Kisses with Beetroot Powder (Aquafaba Meringue) Recipe is here to sweep you off your feet. These delicate clouds of sweetness capture the magic of traditional meringue without any eggs, using aquafaba—the humble liquid from cooked chickpeas—which whips into a glossy, stiff peak marvel. Infused with natural beetroot powder, these kisses deliver a gorgeous rosy hue alongside a subtle earthy sweetness that you won’t be able to resist. Perfect for impressing guests or simply brightening your day, this recipe is as delightful to make as it is to eat.
Ingredients You’ll Need
Gathering simple, yet key ingredients is what makes this recipe so approachable and reliable. Each element contributes to the whipped structure, sweetness, or the beautiful blush color that makes these meringue kisses truly special.
- Aquafaba: The star ingredient that whips up just like egg whites to create that airy meringue texture.
- Caster sugar: Provides essential sweetness and helps stabilize the meringue for that perfect glossy finish.
- Cream of tartar: This little acid helps strengthen the aquafaba foam for maximum volume and stability.
- Cornflour (cornstarch): Adds a touch of dry texture to keep your meringue kisses crisp on the outside and chewy inside.
- Beetroot powder: For that gorgeous natural pink color and subtle earthy flavor; you can also swap this with freeze-dried raspberry or strawberry powder for a fruity twist.
- Vanilla extract (optional): A splash of warm, fragrant vanilla deepens the taste and makes the meringues even more irresistible.
How to Make Vegan Meringue Kisses with Beetroot Powder (Aquafaba Meringue) Recipe
Step 1: Prepare and Reduce Your Aquafaba
This initial step is crucial and requires some patience but trust me, it’s worth every minute. Start by pouring your aquafaba into a saucepan and gently simmer it until it reduces to about half its original volume. This reduction intensifies the protein content, allowing your meringue to whip up fabulous peaks. Once reduced, cool it completely and chill it in the fridge to ensure your meringues reach their fluffy potential.
Step 2: Preheat and Prepare Your Baking Surface
While your aquafaba chills, set your oven to a gentle 100°C (212°F). Lining a baking pan with parchment paper and dusting it lightly with cornstarch is key to preventing sticking. This small step makes removing your tiny meringue kisses an effortless joy after baking.
Step 3: Whip Aquafaba to Soft Peaks
Use a large, completely dry bowl and add your chilled aquafaba along with cream of tartar. Whisk on high speed for about 10 minutes until soft peaks form. Seeing those fluffy, cloud-like peaks is incredibly satisfying and marks the beginning of magic.
Step 4: Incorporate Sugar Gradually
Add the caster sugar one tablespoon at a time, whisking well in between to dissolve each addition. Continuing to whisk after all sugar is combined will result in a thick, glossy meringue that holds its shape beautifully. Adding vanilla extract now will infuse the meringue with a subtle warmth.
Step 5: Divide and Color Your Meringue
Split your meringue mix into two bowls; fold beetroot powder gently into one for that vibrant blush. Then carefully fold half the cornstarch into each to help give your meringues their signature delicate crunch while keeping the inside tender. Remember to fold gently to keep that airy texture intact!
Step 6: Pipe Your Meringue Kisses
Using a piping bag fitted with a star nozzle, create pretty swirls by alternating a spoonful of plain and beetroot meringue, swirling them together inside the bag. Pipe small kisses about 2 to 2.5cm wide on your prepared parchment, giving each one a little breathing room so they don’t stick together.
Step 7: Bake Slowly and Cool Carefully
Bake your piped meringue kisses for 1 hour, then let them sit in the oven with the door slightly open for 15 minutes. This gentle cooling phase prevents cracks and helps them dry out properly. Once out, allow them to cool completely on the tray—this patience pays off with wonderfully crisp and melt-in-your-mouth bites.
How to Serve Vegan Meringue Kisses with Beetroot Powder (Aquafaba Meringue) Recipe
Garnishes
These charming meringue kisses shine on their own but dress them up with a few fresh berries, edible flowers, or a dusting of powdered sugar for a festive touch. A drizzle of dark vegan chocolate on top adds a luxurious finish that’s perfect for special occasions or afternoon tea.
Side Dishes
Complement these light treats with a tangy fruit compote or a scoop of vegan coconut yogurt for an elegant contrast in textures and flavors. A refreshing herbal tea or sparkling lemonade pairs delightfully to balance the sweetness.
Creative Ways to Present
Try layering your meringue kisses crushed into vegan trifles or scattered atop parfaits for an added crunch and color pop. They also make adorable cupcake toppers or edible decorations on cakes, elevating any dessert with their beauty and charm.
Make Ahead and Storage
Storing Leftovers
Store leftover meringue kisses in an airtight container at room temperature for up to 2 to 3 days. Keep them away from moisture and humidity to maintain their crispness and delicate texture.
Freezing
Although meringues freeze well, it’s best to freeze them on a baking sheet first until solid, then transfer to an airtight container. When ready to enjoy, let them thaw at room temperature for 30 minutes. This way, they retain their perfect structure without becoming soggy.
Reheating
Reheating isn’t usually necessary since these meringue kisses are delightful at room temperature. However, if you want to refresh their crispness, pop them into a low oven at 90°C (194°F) for about 5-7 minutes—just keep an eye so they don’t brown.
FAQs
What exactly is aquafaba, and why is it used here?
Aquafaba is the viscous water in which legumes like chickpeas have been cooked. It whips up similarly to egg whites, making it the perfect vegan substitute in meringue and other recipes that rely on egg foam structure.
Can I use beetroot powder substitutes?
Absolutely! Freeze-dried raspberry or strawberry powder are excellent alternatives that add color and a subtle fruity flavor, giving a fun twist to the Vegan Meringue Kisses with Beetroot Powder (Aquafaba Meringue) Recipe.
How do I know when the meringue is done baking?
The meringues should be crisp on the outside and lift off the parchment easily. They’ll feel light and dry. The final gentle cooling with the oven door ajar also helps ensure they set perfectly without cracks.
Why is cream of tartar important in this recipe?
Cream of tartar stabilizes the whipped aquafaba and helps it hold its peaks longer, making your meringue less likely to collapse during baking and cooling.
Is it necessary to reduce the aquafaba before whipping?
Yes, reducing removes some water and concentrates proteins, allowing the aquafaba to whip up with stronger volume and stiffness, key to a successful meringue.
Final Thoughts
There’s something truly magical about making and enjoying Vegan Meringue Kisses with Beetroot Powder (Aquafaba Meringue) Recipe—it’s a celebration of creative plant-based cooking that brings joy to your kitchen and smiles to your table. These airy, colorful treats prove that vegan desserts can be just as elegant and delightful as their traditional counterparts. So go ahead, whip up a batch, share them with friends, and savor every sweet, crispy bite!
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Vegan Meringue Kisses with Beetroot Powder (Aquafaba Meringue) Recipe
- Total Time: 1 hour 45 minutes (excluding overnight aquafaba prep if done ahead)
- Yield: Approximately 20 small meringue kisses 1x
- Diet: Vegan
Description
These Vegan Meringue Kisses use aquafaba—the liquid from cooked chickpeas—as a perfect egg white substitute, creating light, airy, and naturally vegan meringues with a beautiful pink hue from beetroot powder. Crisp on the outside and melt-in-your-mouth inside, they are an impressive and allergy-friendly treat.
Ingredients
Main Ingredients
- 1 cup aquafaba (liquid from cooked chickpeas, reduced as per instructions)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour (cornstarch), sifted, plus extra for dusting
- 2 teaspoons beetroot powder (sifted, or freeze-dried raspberry/strawberry powder as alternative)
- 1 teaspoon vanilla extract (optional)
Instructions
- Reduction of Aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Reduce heat and simmer until the volume reduces by half, approximately 5-10 minutes. Measure carefully to ensure it reduces to about ½ cup. Allow to cool to room temperature, then refrigerate until chilled.
- Prepare Oven and Baking Tray: Preheat your oven to 100°C (212°F). Line a baking tray with parchment paper and lightly dust with sifted cornstarch to prevent sticking and help release the meringues easily once baked.
- Whip Aquafaba: In a large, clean, grease-free bowl, combine the chilled reduced aquafaba and cream of tartar. Whisk on high speed for about 10 minutes until soft peaks form.
- Add Sugar: Gradually add the caster sugar one tablespoon at a time, whisking for about 30 seconds between each addition to fully incorporate. After adding all sugar, continue whisking for 10 more minutes until the mixture is thick, glossy, and forms stiff peaks. If using, whisk in vanilla extract for 1 minute.
- Divide and Color: Split the meringue mixture evenly into two bowls. To one bowl, gently fold in the beetroot powder until combined. Then add half the sifted cornstarch to each bowl and fold carefully until just incorporated, taking care not to deflate the meringue.
- Pipe Meringue Kisses: Fit a piping bag with a star nozzle. Alternate spoonfuls of plain and beetroot meringue into the piping bag to create a marbled effect. Pipe small kisses about 2–2.5cm in diameter onto the prepared baking tray, spacing them about 1 cm apart.
- Bake: Bake the meringue kisses in the preheated oven at 100°C (212°F) for 1 hour. After baking, leave the oven door slightly ajar and keep the meringues inside for an additional 15 minutes to dry out gently.
- Cool: Remove the tray from the oven and allow the meringues to cool completely on the tray for 30 to 60 minutes before attempting to remove them.
- Storage: Store cooled meringue kisses in an airtight container at room temperature. They remain fresh for 2-3 days.
Notes
- Reducing aquafaba concentrates the proteins and gives better volume and stability.
- Make sure bowls and whisks are completely clean and dry to help the meringue form properly.
- Beetroot powder not only provides color but adds a subtle earthy sweetness; raspberry or strawberry powder are great alternatives for fruity twists.
- Do not over-fold the cornstarch into the meringue to avoid deflating it.
- Piping the two meringue colors together creates an attractive pattern; practice on parchment paper if new to piping.
- Store in a dry place away from humidity for best crisp texture.
- Prep Time: 20 minutes (excluding aquafaba reduction and chilling time)
- Cook Time: 1 hour 15 minutes (1 hour baking + 15 minutes oven drying)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Contemporary
