Aquafaba is taking the vegan world by storm on the internet. It’s really just the drained liquid from a can of chickpeas, garbanzo beans, or white cannoli beans. With a bit of patience, the liquid whips up into a meringue-like substance that can be used to make meringue cookies, meringue and macaroons. The trick is to buy unsalted beans or you will get a very salty dessert. I am not vegan but I haven’t found an eggless meringue until now. I decided I had to try it myself and see if it really works. I have made meringue cookies now twice so I can attest that it works.
Drain the liquid from a can (340 ml) of unsalted chickpeas into a large mixing bowl:
- approx 3/4 cup aquafaba
- 1 tsp vanilla
- pinch salt
Beat until frothy. Then sprinkle in:
- 1/2 tsp cream of tarter or 1/2 tsp cider vinegar
Keep beating and when opaque and thick but not peaked, sprinkle in sugar slowly while mixing:
- 2/3 to 3/4 cup sugar (depending on how sweet you want your meringues)
Beat on high until stiff peaks form and your meringue is shiny. This is going to take several minutes with a stand mixer. Spoon onto parchment lined baking sheets. If you want to pipe these, I would recommend using a large piping bag and fill each bag once as it becomes really messy, really quickly.
Bake at 200 degrees F for 2 hours until your meringues are dried out. Let cool on pans. Store in a tightly sealed container. Makes approximately 40 meringues.