Vegan Raspberry and Dark Chocolate Meringues

These Vegan Raspberry and Dark Chocolate Meringues are crisp and airy with the bright, fruity flavor of raspberry and deliciously rich dark chocolate.

I want to start off by saying that you will feel like a professional baker when making these meringues and then once you are eating them you will feel like you are at a royal tea party!

While these Vegan Raspberry and Dark Chocolate Meringues are shockingly easy to make, I was incredibly intimidated at first! Even though I have been vegan for five years, I have surprisingly never used aquafaba while baking. I have seen those mind blowing videos of the literal juice from a can of chickpeas somehow turning into magical fluff from clouds!

I was really excited to make these meringues, but incredibly nervous too. However, it was way easier than I could have imagined and so satisfying to see how these few ingredients come together to make a delicious dessert!

With Valentine’s Day just around the corner, we wanted our next few recipes to highlight the fun treats you can make for your loved ones! I think this Valentine’s Day there will be a lot of people having date nights at home! These Vegan Raspberry and Dark Chocolate Meringues are the perfect dessert for such an evening! Once you start devouring these treats you will forget all about the fact that your date night is surrounded by piles of laundry to fold and by the stacks of dirty dishes waiting to be washed. At least that is what I am telling myself!

~Tessa

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Vegan Raspberry and Dark Chocolate Meringues

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Yield: approximately 16 cookies

Prep time: 25 minutes

Bake time: approximately 90 minutes

Author: Kitchen Potatoes

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Ingredients

· ½ cup aquafaba

· 1 tsp vanilla

· ⅓ cup granulated sugar

· 1 tsp cream of tartar

· 2 tbsp seedless raspberry jam (room temperature)

· ¾ cup dark chocolate chips (or chopped dark chocolate)

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Method

1. Pour vanilla and aquafaba into the bowl of your stand mixer. With a whisk attachment, beat on high speed for approximately 7-10 minutes or until the aquafaba is an opaque white and has begun to thicken.

2. While continuing to mix, slowly add the sugar, a teaspoon at a time. Sprinkle the cream of tartar on top and allow to beat for another 10 more minutes.

3. Preheat oven to 200°F and line two large sheets with parchment paper.

4. Spoon the meringue onto the prepared cookie sheets. In a small bowl, stir the raspberry jam to remove any clumps.

5. Sprinkle drops of jam onto each meringue (approximately a ½ teaspoon of jam per meringue) and swirl with a toothpick.

6. Bake for approximately 90 minutes or until the outside of the meringue is completely dry and firm to the touch. If the meringue is sticky or is indented when touched, bake another 10 minutes at a time until the meringues are ready.

7. Remove from oven and allow to cool for 3-5 minutes. Remove meringues from sheet and place on cooling rack while you prepare the dark chocolate.*

8. In a microwave safe bowl, melt chocolate in the microwave for 25 second increments until it is smooth. Stir after every 25 seconds and avoid overcooking the chocolate as this will cause it to split.

9. Gently dip the bottom of each meringue into the chocolate and then set on a piece of parchment paper to dry. Once chocolate has set, serve and enjoy!

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Notes:

* Avoid releasing additional moisture into the air while the meringues are left uncovered (this could be boiling water on your stovetop or washing dishes with steaming water). Being exposed to additional moisture causes the meringues to lose their crispness and become sticky.

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