I remember when a meringue was still the holy grail of vegan kitchen experiments, before aquafaba was discovered (almost simultaneously, in different kitchens) đ§ Since then, itâs become a must-have in vegan kitchens everywhereâand thank goodness itâs so accessible! Just a can of chickpeas (or other beans) will give you the gift of this magical bean water.
Strain it, add a drop of white vinegar, some caster sugar, and beat until stiff peaks formâitâs exactly the same as with egg whites âșïžâșïž Spoon or pipe onto a baking sheet, and leave in a warm oven until set. Store in an airtight container (if they havenât already melted in your mouth).
If you make this recipe and decide to share it on Facebook or Instagram, donât forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations đ
Aquafaba Meringues
Equipment
- Egg-beater
Ingredients
- œ cup aquafaba (strained to remove lumps)
- 1 tsp vanilla essence (optional)
- 1 tsp white vinegar
- â cup sugar (processed to a powder)
Directions
- Preheat the oven to 100ÂșC and line a baking sheet with baking paper.
- In a medium mixing bowl, swill the vinegar around the whole bowl, and discard (there should only be trace amounts left).
- Add the aquafaba and vanilla (if using), and use an electric egg beater to mix on low speed, gradually increasing the speed.
- Beat for 5 to 10 minutes, until stiff peaks form.
- Continuing to beat, slowly add the sugar a tablespoon at a time.
- Beat until silky in texture, with no grainy texture â now it's ready.
- With a teaspoon, spoon dollops of the mixture onto the baking paper, leaving a little space between them.
- Bake at 200ÂșC for 1 Âœ hours, then turn off the oven and leave the meringues in the oven until cool.
- Check for doneness by cracking one open: if it's dry inside, it's ready.
- Store in an airtight container (if you don't, they'll turn into a sticky mess).