Vegan meringues?? Impossible! Not anymore!
If you are a vegan you know that we have come a long way in the creation of substitutes for animal products, however, egg whites are one aspect that has alluded us -- until now!
What is aquafaba?
Much to my surprise aquafaba has quite a following and there is actually an entire website dedicated to recipes, it's history, and scientific facts surrounding aquafaba. Basically, it is the liquid that the chickpeas have been cooked in and it can be found when you strain a can of chickpeas. Who knew that the stuff we send down our drain could be so useful! There is a unique mix of starches, proteins, and other soluble plant solids that have come out of the chickpea seeds during the cooking process. This provides aquafaba with properties that lend it to emulsifying, foaming, binding, gelatinizing and thickening. The aquafaba community (yes one exists!) is always looking for new innovative ways to use this interesting substance such as in mayo, butter. pavlovas, macarons, and of course, meringues!
I have to say, I was definitely a little bit nervous getting started with this aquafaba. It sits in a can with chickpeas soaking in it and I was convinced my meringues would end up tasting bean-y or like hummus. Fear not though friends, it tastes nothing like a chickpea. In fact, they taste like sweet air and will lend itself to many different flavors. I stuck with simple vanilla but it would be great with citrus or almond.
This is a very simple and quick recipe and something that just about anyone will be able to accomplish. It requires one bowl, 3 ingredients, and no special equipment. I would recommend using an electric mixer (either handheld or stand) over a manual whisk unless you are looking to build some badass arm muscles.
Another fun aspect of these meringues is that you can get as creative as you want. As I mentioned before you can add any kind of flavors you want but you can also get crazy with the colors and shapes. To get the swirl of two colors I simply took gel food coloring, teal and purple, and brushed the purple on one side of an empty piping bag and the teal on the other. Then I filled the pastry bag with the meringue mixture and let the colors fall where they may. This gives each meringue its own personality and each one is a little bit different.
yields about 40 meringues | 12 calories each | 3 g. sugar
- 1 can of chickpea liquid (aquafaba)
- 2/3 cup of sugar
- splash of vanilla
- Preheat your oven to 250 degrees F and line a couple cookie sheets with parchment
- In a medium bowl add the aquafaba and begin to mix using an electric mixer of sorts. This will take about 5ish minutes so be patient. You will know its done when you can lift the mixture up and turn it over and nothing falls out -- this is called stiff peaks.
- Gradually add the sugar into the aquafaba meringue until it is all evenly combined and has a glossy finish.
- Add in the vanilla to taste, I like a lot but you can use as much or as little as you want.
- Fill a piping bag (or ziplock) with the meringue mixture outfitted with your nozzle of choice and pipe 2 inch rounds on to the parchment paper.
- Bake for 90-120 minutes until the meringues are dried out and come off cleanly from the parchment.
- Let cool and enjoy!
These meringues are amazing little treats that are easy to make, low calorie, and fun to look at! I hope you all make some of your own!
Next time I'll give you an amazing, and easy, blondie recipe using those leftover chickpeas!
Thanks for stopping over and please come visit me at my shop Loving Bakes :)