I remember when a meringue was still the holy grail of vegan kitchen experiments, before aquafaba was discovered (almost simultaneously, in different kitchens) 🧁 Since then, it’s become a must-have in vegan kitchens everywhere—and thank goodness it’s 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 form—it’s exactly the same as with egg whites ☺️☺️ Spoon or pipe onto a baking sheet, and leave in a warm oven until set. Store in an airtight container (if they haven’t already melted in your mouth).
- ½ cup aquafaba (strained to remove lumps)
- 1 tsp vanilla essence (optional)
- 1 tsp white vinegar
- ⅔ cup sugar (processed to a powder)
- Preheat the oven to 100ºC 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 – now it's ready.
- With a teaspoon, spoon dollops of the mixture onto the baking paper, leaving a little space between them.
- Bake at 200ºC for 1 ½ 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).