A sweet, fluffy, satisfying dessert whipped into meringue cookies. Made from gluten free, egg free, vegan aquafaba, also known as chickpea brine. Yep, the liquid from a can of chickpeas turns into this amazingly delicious Aquafaba Vegan Meringue.
Tara’s Tips for Perfect Aquafaba Vegan Meringue
- What is aquafaba?
- Simply put, it is the liquid leftover from cooked chickpeas.
- You may see aquafaba in recipes as “chickpea brine”.
- Where do I get it?
- It is the liquid in the can with the chickpeas that you normally throw away.
- Topping ideas:
- Strawberries, pomegranates, coconut whipped cream, dairy whipped cream, you can customize this any way you like. We used fresh strawberries and pomegranates and a homemade whipped cream topping. But go crazy and top it off to your liking! You can never go wrong with fresh organic strawberries!!
- Sugar
- For this recipe, you need the sugar to be superfine. So, simply take whatever sugar you are using + pulse it in your blender a few times. You can also sometimes find superfine sugar in the stores.
- Whipping
- The aquafaba acts like an egg white and needs to be whipped to be the right consistency. You can use a stand mixer or a hand mixer to achieve this. As you are whipping and a foam forms, slowly add in the fine sugar.Once it thickens, add the vanilla and salt and keep whipping for 10 minutes until you see a gloss form on top.
- Low + Slow
- It is not a typo in the recipe! 250 degrees F is the temperature to cook these on. Low + slow.
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Aquafaba Vegan Meringue
A sweet, fluffy, satisfying dessert whipped into meringue cookies. Made from gluten free, egg free, vegan aquafaba (chickpea brine). Yep, the liquid from a can of chickpeas.
Ingredients
- 6 tbsp aqaufaba (liquid from a can of chickpeas)
- 1/2 tsp cream of tartar
- 3/4 cup superfine sugar (pulse regular organic sugar in blender a few times to make it fine or purchase sugar in superfine form)
- pinch of salt 1
- tsp vanilla extract
Directions
- Step 1 Preheat oven to 250 degrees.
- Step 2 Prepare cookie sheet by lining with parchment paper.
- Step 3 Pour aquafaba and cream of tarter into a medium bowl and whisk on medium-high with a hand or stand mixer until it the mixture foams. After the foam forms, slowly add sugar and continue to whisk until it dissolves.
- Step 4 Once the mixture thickens with the sugar added, add in salt and vanilla.
- Step 5 You will need to continue to mix for about 10 minutes or until a glossy peak forms on top of your mixture.
- Step 6 With a spoon or a pastry bag, drop meringue onto cookie sheet with each being one inch apart.
- Step 7 Bake for 45 minutes in a 250 degree oven. After 45 minutes, turn oven off but do not open the door to the oven. Set a timer for one hour and let them continue to dry out. This is necessary to maintain the airy texture. Remove from oven, top with toppings and eat or serve! Store any leftovers (without toppings) in an airtight container.
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