Meringue Ghosts [Vegan, Grain-Free]

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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 heart's content!

Meringue Ghosts [Vegan, Grain-Free]

Ingredients

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

Preparation

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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AUTHOR & RECIPE DETAILS

Simple recipes for those who love the sweeter things in life. Welcome to Little Swiss Baker, a website dedicated to the sweeter things in life. My name is Fabio and I am a passionate home baker. I hope I can inspire you to bake more at home instead of buying over-processed desserts at a grocery store. I want my recipes to be as simple and pure as possible.