Vegan Meringue Ghosts
Whip up a batch of these spooky and cute Aquafaba Meringue Ghosts just in time for Halloween! Made with whipped aquafaba, these vegan meringue ghosts are wonderfully crunchy and sweet, perfect for a fun and festive treat. They're easy to make and will surely be the highlight of your Halloween spread!
Equipment
- 1 large mixing bowl
- 1 electric whisk
- 2 lined baking trays
Ingredients
- 1 can aquafaba unsalted chickpea water of 1 400g-can (15 oz) of cooked chickpeas
- 1 teaspoon cream of tartar
- 170 g confectioner's sugar / icing sugar approx. 1 ⅓ cups
- 1-2 teaspoon vegan chocolate spread or dark chocolate, melted
Instructions
- Preheat your oven to 130C.
- Drain your chickpeas and place the chickpea water into a large mixing bowl. Ensure there are no other food leftovers on the inside of your bowl as any form of oil will prevent your aquafaba from fluffing properly.
- Add the cream of tartar to the bowl, then whisk it with an electric whisk for roughly 5-7 minutes until it has more than doubled in size. Your aquafaba should become white, foamy and fluffy at this point. Mix until you get stiff peaks that can hold themselves up.
- Slowly add in the icing sugar spoon by spoon whilst continuing to whisk. Once all the sugar has been mixed in, you should end up with a glossy, fluffy mixture.
- Transfer the aquafaba to a piping bag with a round nozzle and pipe onto a lined baking tray into ghost shapes.
- Carefully transfer to the oven and bake for 2 hours. Please leave the oven shut for the entire baking time. Once the baking time elapses, leave the ghosts in the oven to cool down entirely. Remove once they have cooled entirely.
- Gently heat 1-2 teaspoons of chocolate spread and use a toothpick to carefully add the eyes and mouths onto your fluffy ghosts. For best results, let it set for an hour before serving, or keep the ghosts in an airtight container for up to a week.
- Drain a can of unsalted chickpeas and save the liquid. Pour this aquafaba into a large mixing bowl. Make sure the bowl is clean and free from any oil.
- Add a teaspoon of cream of tartar to the aquafaba. Use an electric whisk to whip the mixture on high speed. Continue whisking for 10-15 minutes until the aquafaba forms stiff peaks. The mixture should be white, foamy, and able to stand up when you lift the whisk.
- Gradually add 170 grams of icing sugar to the whipped aquafaba. Do this a spoonful at a time while continuing to whisk. The mixture should become glossy and smooth.
- Transfer the whipped mixture into a piping bag with a round nozzle. Line a baking tray with parchment paper. Pipe small ghost shapes onto the tray by squeezing from the top and lifting the bag to create tiers.
- Preheat your oven to 130°C (266°F). Carefully place the tray in the oven and bake the meringue ghosts for 2 hours. Keep the oven door closed the entire time to maintain a steady temperature. After baking, turn off the oven and let the ghosts cool completely inside.
- Melt 1-2 teaspoons of vegan chocolate spread or dark chocolate. Use a toothpick to carefully add eyes and a mouth to each ghost. Let the chocolate set for an hour before serving, or store the ghosts in an airtight container for up to a week.
Notes
- Serve the meringue ghosts on a tray with a drizzle of melted dark chocolate for added spookiness. They pair well with a hot beverage like tea or coffee.
- Store the meringue ghosts in an airtight container at room temperature for up to a week to maintain their crisp texture.
- Ensure all mixing equipment is free from oil for optimal whipping of the aquafaba.
- Gradually add icing sugar to prevent lumps, ensuring a smooth texture.
- Experiment with food coloring or flavor extracts, ensuring they are oil-free, to customize your ghosts.