Ok, don’t make that face: I know it could sound a little bit strange. I was so surprised I had to try to try these vegan meringues with aquafaba myself.
People say that from the viscous water in which legume seeds have been cooked – the aquafaba – it’s possible to prepare vegan meringues that taste just like the real ones.
Magic? Not at all, this is due to the aquafaba ability to mimic functional properties of egg whites in cooking.
For these vegan meringues I used chickpeas cooking liquid, unsalted and without preservatives.
If you’re just a bit curious, let’s try this recipe: make a tasty hummus and then fill your kitchen with all kinds of vegan meringues!
Ingredients for 50 meringues
- 90 g of chickpeas aquafaba, cold
- 100 g of caster sugar (not icing)
- ½ tsp of cream of tartar
- Vanilla extract (optional)
How to prepare vegan meringue
Pour the aquafaba into the mixer cold bowl and beat with a whisk for about 5 minutes.
Add cream of tartar and keep on beating for about 2 minutes.
At this point you could add½ tsp of vanilla extract or other flavouring.
Add the caster sugar slowly whilst still mixing for further 5 minutes until it looks white and glossy.
Preheat the oven to 180°C.
Fill a pastry bag and form your vegan meringues on the baking tray covered with parchment paper.
You can use any kind of tip, just keep the meringues the same dimension.
Bring the oven to 90-100°C and put the meringue in.
Cook you vegan meringues for 70-90 minuti (it depends on the meringues dimension).
Pay attention not to exceed 100°C or the meringues will burn.
Turn the oven off and leave to cool on a grid.
Store in a tin box and keep away from humidity.