Aquafaba Meringues

Aquafaba meringues are a vegan alternative to traditional meringues that use egg whites. Aquafaba is the liquid found in canned chickpeas or the liquid obtained from cooking chickpeas in water; it’s rich in protein and can be whisked into soft peaks just like egg whites.

Ingredients

• 100 ml of aquafaba (chickpea brine)
• 200 g of granulated sugar or powdered sugar
• 1/4 teaspoon of cream of tartar or lemon juice (optional, helps stabilize the meringue)

Preparation

1. Preheat the oven to 100 °C (212 °F) and prepare a baking tray by lining it with parchment paper.
2. Strain the aquafaba to remove any chickpea bits and pour it into a large, dry bowl.
3. Begin to whisk the aquafaba with an electric mixer or a stand mixer at medium speed. If you choose to use cream of tartar or lemon juice, add it at this stage.
4. When the aquafaba starts to foam up and turns white, increase the speed of the mixer and whip until soft peaks form.
5. Gradually add the sugar, continuing to whip until the mixture becomes shiny and forms stiff peaks. This may take from 10 to 15 minutes.
6. Transfer the mixture into a piping bag with your preferred tip and pipe small meringues onto the lined baking tray, leaving a little space between each one.
7. Bake the meringues and let them cook for about 1 hour and 30 minutes or until they are dry to the touch and easily peel off from the parchment paper.
8. Turn off the oven and let the meringues cool completely inside, with the oven door slightly open, to prevent condensation that would make the meringues sticky.

Curiosity

Aquafaba was relatively recently discovered as a vegan substitute for egg whites and quickly won over cooks and pastry chefs for its versatility and ease of use. It’s not only perfect for meringues, but also for vegan mayonnaise, mousse, and much more.

Remember that the consistency of aquafaba can vary depending on the chickpeas used and their preservation, so sometimes it may be necessary to slightly adjust the quantities or the whipping times. Have fun experimenting in the kitchen with this interesting vegan alternative!