🥨 Snacks

Vegan Lemon Meringue Kisses

Light, crisp, and airy meringue kisses with a delicate vanilla flavour, sandwiched together with bright, tangy homemade lemon curd. This 100% vegan version uses aquafaba (chickpea brine) instead of egg whites, and plant‑based ingredients for the curd, achieving the signature crisp outer shell, melt‑in‑mouth texture, and perfect balance of sweet and zesty without any dairy, eggs, or animal products at all.

Shared by katty

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Time

150 min

Serves

Difficulty

medium

🛒 Ingredients

#Vegan Meringue Shells;
120 ml cold aquafaba (liquid from a can of chickpeas, unsalted).. 150 g caster sugar
½ tsp cream of tartar.. 1 tsp pure vanilla extract.. Pinch of fine sea salt
#Vegan Lemon Curd Filling;
80 g caster sugar.. 2 tbsp cornstarch.. 120 ml water or unsweetened plant milk
60 ml fresh lemon juice.. 1 tbsp lemon zest.. 2 tbsp vegan butter
Pinch of turmeric (optional, for natural pale yellow colour)

👩‍🍳 Instructions

1
Make the lemon curd first: Whisk sugar, cornstarch, and salt in a small saucepan. Stir in water/milk, lemon juice, zest, and turmeric (if using). Cook over medium‑low heat, stirring constantly, until thick and glossy — about 3–4 minutes. Remove from heat, stir in vegan butter until melted. Let cool completely, then chill until firm.
2
Whip the meringue: Preheat oven to 100 °C (200 °F). Line two baking trays with parchment paper. In a completely clean, grease‑free bowl, beat cold aquafaba and cream of tartar until frothy. Gradually add caster sugar, 1 tablespoon at a time, beating on high speed until thick, glossy, stiff peaks form — the mixture should look like thick marshmallow fluff and hold its shape firmly. Fold in vanilla gently.
3
Pipe: Transfer meringue to a piping bag fitted with a star or round tip. Pipe small peaked swirls onto the trays, leaving space between each.
4
Bake & dry: Bake for 1.5–2 hours until the meringues feel completely dry and lift easily off the paper with no sticking. Do not open the oven door during the first hour — sudden temperature changes will make them collapse. Turn off the oven, leave the door slightly ajar, and let them cool fully inside.
5
Assemble: Once completely cold, pipe or spoon a ring of chilled lemon curd onto the flat base of one meringue, then gently press a second meringue on top. Dust lightly with icing sugar if desired. Store in an airtight container and eat within 2–3 days for best crispness.