Ingredients
Equipment
Method
- Pour the measured 0.75 cup aquafaba into a small saucepan. Simmer gently until it measures about 0.5 cup, usually longer than a few minutes if the simmer is gentle. Cool completely, then chill before whipping. Reduction and cooling time vary; measure the final volume.
- Heat the oven to 200°F (95°C) and line two baking trays with parchment. Use a spotless grease-free bowl and beaters. Add the chilled reduced aquafaba, cream of tartar and fine salt.
- Beat on medium speed for about 3 minutes until foamy. Increase to high and add the finely powdered coconut sugar and maple sugar a spoonful at a time. Continue for 8–12 minutes, or until glossy peaks hold their shape. Pause to check that no gritty sugar remains.
- Add vanilla, lemon juice, lemon zest and coconut nectar. Beat briefly just until incorporated. The foam should still hold peaks; avoid prolonged beating after adding the syrup.
- Pipe or spoon 18 small mounds onto the lined trays, leaving space between them. Small consistent mounds dry more evenly than a few large ones.
- Bake for about 1 hour 45 minutes, keeping the oven door closed for most of the drying time. Check near the end: the surfaces should feel dry and release from parchment. If still tacky, continue drying gently; humid conditions and natural sugars can leave softer centers.
- Switch off the oven and leave the meringues inside for 30 minutes with the door slightly ajar. Let cool fully before handling or storing.
- If using the optional citrus dust, combine its orange zest, powdered coconut sugar and tiny pinch of flaky salt and add just before serving. Fresh zest can soften the surface, so leave stored meringues plain.
Nutrition
Notes
Sugar and color: Coconut and maple sugars are still sugars. They give a warm tan color and caramel flavor; do not expect white, sugar-free meringues.
Foam: Finely powder and sift the sugars, keep all tools grease-free and wait for peaks before shaping.
Aquafaba: Reduce the starting 0.75 cup to about 0.5 cup and chill completely; the reduction and chill are additional to the displayed baking and oven-cooling estimate.
Texture: Natural sugars and humidity make the shell more moisture-sensitive; use small mounds and extend gentle drying if tacky.
Optional finish: Citrus dust, rose water, freeze-dried fruit or vegan dark chocolate changes flavor and is separate from the default nutrition estimate.
Storage: Cool completely and keep airtight in a dry room for up to four days; refrigeration softens the shell. Add fresh citrus garnish just before serving.
