Aquafaba Meringue Kisses

Vegan Meringue Kisses
Egg-less and using Aquafaba

Saturday comes round but once a week and decisions need to be made near on straight after the previous weeks blog to what you will get or need the following week.

Its been a hectic week for me this week so I had to think how to incorporate all the necessary baking, day job commitments, and blog post to something interesting and usable.

Sooooooooo I got to thinking, I had Eton Mess cupcakes to make ( yes I will show you later calm your passion 😜)

But being Gluten Free and Vegan I had to make my own Meringues ( I can hardly cheat and by some shells as the egg tolerant non vegan folk would do pressed for time πŸ™Š), so there would be plenty of Meringue to play with, and well why not give you some meringue options……..with Bean Juice aka Aquafaba πŸ˜‚

So Meringue Kisses came into play, fit for any occasion and for adorning a cake, cupcakes or just general mouth popping πŸ™ˆπŸ™ˆ


You need a stand mixer, feel free to try a hand mixer, but it will take a longer time, I’ve never tried !!!!!

These Meringues are susceptible to water, heat and humidity.

Do not make up for more than an hour to being served , however shells can be kept in the fridge for 5 days in an air tight container and will remain fresh.

To perk up to crisp again in oven for 10 minutes on 90 C 194 F

Do not place these on a cake or cupcake for more than 1 hour before , they will melt, but easy enough just to pop on.

If anyone has anyway round this let me know cos your a genius 😜😜😜

Right with that out the way lets talk positives, they are delicious, light crisp and very very moreish. I’ve shown you my method of colouring as it means I can do multiple different colours , but of course you can do a block colour just add Gel paste colours to the end of the whisking process

I’ve made these just vanilla, chocolate and colourful, but of course any filling you like, and any flavouring, go for it

I have used all 3 Types of gel colour I have at hand, so you are aware that any work, check your brand for Vegan though, some are not !!

I’ve found over time that boiling the Aquafaba for 5 minutes for certain things really does pay dividends, and this is one of those times, it thickens and stregnthens and not a step you want to miss.

With intolerance baking there are little in the ways of shortcuts, things take time, if you haven’t got patience then don’t blame me πŸ˜‚πŸ˜‚

Right lets get Whisking (A LONG TIME )😜😜

Sexy or WHAT !!!!!!!!!!!!!!😎😜😎😜

Aquafaba Meringue Kisses

  • Servings: Lots πŸ˜‚ about 40 shells
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Crispy Meringue Shells with Dreamy Chocolate Ganache GF, DF, V

This recipe will make about 40 shells, however it depends on your piping pressure and what size you require


  • 100 mls Unsalted Aquafaba ( Chickpea juice out of a can is my preferred choice for colour alone, most neutral )
  • 120 g Caster or Superfine Sugar
  • 1/4 tsp Cream of tartar
  • 1 tsp Vanilla Extract
  • Gel colours of your own choice
  • 50 g Vegan Dark Chocolate
  • 110 mls Dairy Free Whipping Cream, I used Schlagfix


  1. Preheat the oven to 90 C NON Convection / 194 F
  2. Strain the chickpeas to retrieve the Aquafaba
  3. Save the Chickpeas in Plastic container to use for another bake or a curry , store in the fridge
  4. In a large pan boil slowly the Aquafaba for 5 minutes being careful not to let it boil over ( it can be volcanic a friend told me, shes very very wise πŸ™Š)
  5. When done, immerse the bottom of the pan in a bowl or sink of cold water, I do this in the sink, make sure its slightly weighed down with a ladle if necessary so it doesn’t float off or tip up, yep that happened too …ONCE
  6. When the Aquafaba is cold transfer into a smaller bowl and place into the freezer for 15 minutes
  7. Place the Bean Juice into the mixer with a whisk attachment attached
  8. Whisk until foamy, about 2 minutes
  9. Add the Cream of Tartar and whisk on high,( I’m on a kitchen aid its number 8/9 of 10 ) for 5 minutes until soft peaks form
  10. Add the the sugar a tablespoon at a time SLOWLY until all is added, yes its boring but necessary πŸ™Š
  11. Whisk until smooth and glossy, this takes me 10 minutes to achieve the below pictures
  12. Whilst that’s happening line 2 baking sheets with Parchment, I DO NOT USE SLIPMATS so I cant comment but feel free to try
  13. Add the vanilla last and whisk for a minute
  14. Using an 1/2 in round Piping nozzle ( I believe you can just cut a freezer bag corner off but never tired it )
  15. Paint your piping bags as required see pictures below to see how

  16. Fill bag , put a small shell in each corner of the baking tray to attach the parchment. Pipe the shells, my smaller shells are a count of 3 secs my larger ones are a count of 5………STEADY COUNTS 😜😜😜
  17. Place in the oven for 90 minutes
  18. Rotate pans after 45 minutes
  19. Switch off oven and leave shells in for 15 minutes
  20. Whilst the Meringues are cooking and cooling make the Ganache if required
  21. Whip the Dairy free Cream Cream til thick
  22. Add to the chocolate melted chocolate, melt in the microwave at 10 sec increments, stir in.
  23. Leave to set at room temperature
  24. Take out the Meringues and leave to cool on the baking tray….will take about 15 minutes
  25. Fill half the shells with either a teaspoon of the ganache or pipe on
  26. Match the shells for size is pretty
  27. Enjoy

So there you go they are not as difficult or trick as folk make out they are vegan, I’ve done the donkey work for you πŸ˜‚πŸ˜‚

So lets get some pretty pictures and maybe if you are really good a cupcake 😜

Warning…………if you are of sensitive disposition .do not read the descriptions just look at the pictures ( mind if you actually follow my blog you already know I’m on the wicked side )πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

Naked Kisses (did I just type that πŸ™ˆ)
His ‘n’ Hers Kisses ( Oh er I stopped at Naked 😜)
The Inspiration for the post Eton Mess Cupcakes ( Recipe is the Vanilla on the blog )
#UltimateKissesPorn 😜

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or Follow me on WordPress or Insta and see what I’m up too.

If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week


Intolerant Funfetti Cupcakes

Well if anyone had told me I would be writing a Blog Post on Funfetti Cupcakes 6 months ago I would be telling them they where having a laugh.πŸ˜‚

But in all honesty if you had told me last week I would be writing this post my answer would be the same 😜

Especially because today is actually my Birthday ……. yes really it is. πŸ˜‚πŸ˜±πŸ˜œ

To be even more honest I’m not a sprinkles type of person. I know I know some of you are going to say, but Clare nearly every cake you produce has sprinkles of some description on it πŸ™ˆ

Reason, sprinkles catch the eye, they distraction from the pile of dust that I’m presenting πŸ˜‚, they make you see a bake in its own right not in its intolerance stake

I’m lucky enough to have my own Sprinkle pimp Cindy in the US who kindly some time back shipped The Cauldron a never ending supply of sprinkles.πŸ˜πŸ˜‚

I can get some here in the UK but searching GF V usually means an Email to companies and suppliers to double check, especially the GF part but there are more out there than you actually think

Are great for an easy can see the ingerdients list

Are the US sprinkles of all sprinkles and wow this big boys are huge……..go big or go home in the sprinkle world and I’m talking about the size of the sprinkle not the company πŸ˜‚

Right back to the bake, well is there’s not really a lot you can say, cupcakes and sprinkles…….inside the cupcake !!!!!!!

Every child’s dream and a celebration and festive cupcake that always pleases the masses……….most probably because its the ultimate sugar rush πŸ™Š

And just because I can I made myself my own very own Birthday Cupcake…… well nobody is going to make one for me …… I’m still waiting for that day πŸ™Š

Happy Birthday to MeπŸ™Š

Funfetti Cupcakes with Vanilla Frosting

A Light Fluffy Vanilla Cupcake with Hidden Fun and Dreamy Frosting GF, DF, V

This recipe will make 12 Standard Cupcakes. Do not be tempted to take these out early, they are a moist cupcake that will tolerate a little longer in the oven if you are unsure ERMINE PUDDING BASE NEEDS TO BE MADE IN ADVANCE AND COOLED, MAKE THE DAY BEFORE ( don’t tell me I didn’t tell you 😜😜)


  • 240 Gluten Free Flour ( Dove Farm UK or Pilsbury US cup for Cup) + tbsp for sprinkles
  • 1 3/4 tsp Baking Powder
  • 1/2 tsp Bicarb of Soda
  • 1/2 tsp Xanthan Gum ( omit if your blend contains it )
  • 220 g Caster Sugar
  • 140 ml Oil of Choice ( I used Sunflower for these)
  • 250 ml Dairy Free Milk ( Soya or Rice for me. Avoid Nut its to over powering )
  • 1t sp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 30 g Sprinkles ( make sure they are GF and Vegan )

Ermine Frosting


– 55 g Gluten free Flour blend as used for your cake
– 165 g Granulated sugar
– 340 ml Dairy free Milk, I advise Rice milk always but that’s up to you
– 165 g Vegan Butter, I use Pure Dairy Free or Stork Block depending on what I have in . Earth Balance will be the US alternative
– 135 g Shortening, I use Trex, Hi Ratio is the best US wise.
You can use full Non dairy butter but you would need to stabilised it with xanthan gum and that can cause splitting, feel free to try, it needs to be added at the end of the process and whisked in thoroughly 400 g of Non dairy in total, not for me though…….
-2 tsp Vanilla Extract


    Make the ermine pudding base……follow the insructions here


  1. Preheat the oven to 160 C Convection / 180 C / 350 F
  2. Place cupcake Liners in a 12 hole muffin tin
  3. Add the Cider Vinegar to the Milk and leave to stand for 5 minutes
  4. Sift the Flour, Baking Powder, Sugar ,Xanthan Gum into a Bowl
  5. In a separate jug or bowl combine the Milk concoction , Oil and Vanilla extract with a whisk to combine
  6. Add the wet ingredients to the dry ones and whisk until the batter is smooth, this can be done in a stand mixer if required on medium speed for 2 minutes
  7. I do tend to use a hand mixer for cupcakes

  8. In a separate bowl add the tablespoon of flour to the sprinkles and coat
  9. Add the sprinkles stir the VERY CAREFULLY AND ONLY 3 TIMES you do not want a grey streaked mess 9 it can happen cos a very good friend was heavy haneded once πŸ™ˆ)
  10. Spoon or using a cookie scoop place the batter into the cupcake cases. Only 3/4 full, these babies rise !!!!!!!
  11. Bake for 20 minutes until well risen and firm to touch or a toothpick or cake tester comes out clean.
  12. Leave to cool in the tin for 5 minutes then transfer onto a wire rack to cool for one hour before frosting
  13. Make the Ermine Frosting as the directions here

  15. Swirl away and sprinkle to your hearts content
  16. Enjoy

I would like to thank the Wellbeing Lounge locally in Keighley for the opportunity to roll out the Funfetti this week at their Unicorn Day Event . That much so that I’ve embedded their Home page twice next and cant remove it (sorry, dam amateurs πŸ™ˆ )

I go to great pains daily to avoid Unicorns 😎😎, that’s my brief ….but for SJ and the team well I a girl can have her arm, twisted πŸ™ˆ

I was MADE to make these ….honest πŸ˜‚πŸ˜‚πŸ˜‚

So lets give you some more pics. I am extremely pleased with these as well as the bake……….if you wont eat GF V and not enjoy it eating these babies there is no hope for you……..they do just make you HAPPY …….THEY DO!!!

Look at that light !!!!!
Nothing but Fun !!!!
Sprinkles galore
Crumbporn 😜
Ultimate Birthday Crumbporn 😍

Please feel free to leave me a comment, or a like, it really does spur me on.

Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

Recipe inspired by Sallys Baking Addiction

Best Intolerance Frosting EVER………. well today πŸ˜‚

My Bestest Ever , Never to be Improved, Only One You Will Ever Need Fully Intolerant Cake Frosting……πŸ˜‚πŸ™ˆ

Continue reading “Best Intolerance Frosting EVER………. well today πŸ˜‚”