Do you know what “aquafaba” is? I hadn’t even heard the word until a few weeks ago, but after making aquafaba meringues, I am intrigued by this nearly-free, vegan-friendly ingredient. The word “aquafaba” literally means “bean liquid” and refers to the liquid brine in a can of chickpeas (or the liquid resulting from cooking chickpeas). It turns out that this liquid has emulsifying and foaming properties similar to egg whites that makes it useful as an egg substitute!
My quest to make aquafaba meringues started a few weeks ago, when I saw this teaser in my Facebook feed:
You will be shocked by what happens when you whip the liquid from a can of chickpeas.
Posted by Slate.com onFriday, January 8, 2016
Since I have several favorite recipes that use canned chickpeas, I saved the post. As I was making this curried chickpea stew recipe, I remembered the article, and decided to see if it would work.
Recipe For Aquafaba Meringues
The recipe is simple:
- liquid from 1 can chickpeas (about 3/4 cup)
- 1 cup sugar
- 1 Tbsp vanilla
I almost doubled the recipe since my chickpea stew uses two cans of chickpeas, but thank goodness I didn’t. This recipe makes a ton of meringues.
The steps are simple, but you have to be patient:
- add all ingredients to the mixing bowl of a stand mixer
- using the whisk attachment, beat on medium-high until stiff peaks are formed
(this may take 15-20 minutes) - spoon or pipe onto cookies sheets lined with parchment paper
- bake at 250F for 90 minutes
It took a long time for the stiff peaks to form–I almost gave up–but then
it happened!
This peak stayed put while I prepared the cookie sheets of meringues.
I used a pastry bag to pipe out one pan of aquafaba meringues,
but switched to the “dollop” technique after I ran out of patience.
They baked up nicely and taste just like meringues. The “raw” batter tastes great too, and would make a great topping for a lemon meringue pie or as a substitute for marshmallow fluff. After the surprise success of this recipe, I found another website with aquafaba recipes. I think the chocolate mousse would be fun to try.
[Tweet “Amazing #Vegan Aquafaba Meringue #Recipe”]
Have you heard of aquafaba?
Chocolate mousse or lemon meringue?
![The Ultimate Coffee Date](http://got2run4me.com/wp-content/uploads/2019/03/Ultimate-Coffee-Date.png" "The Ultimate Coffee Date")
that’s all you need?!??! i had no idea they were so easy to make!! i don’t have a whisk on my hand mixer though!!
Yep, it’s a very simple recipe! For a hand mixer the regular beaters should work but your arm will get tired!
what? How did I not know about this? I have always loved meringues small or large and found them delicious, but as a vegan I thought I will never eat one again. This sounds like a delicious option. Thank you for sharing I will definitely try making this recipe.
I hope you give it a try – it really works!
I have never heard of this! I am intrigued for sure. You should link this up to our Meatless Monday
Wow! I have never heard of this but what a great idea 🙂 I basically just throw that liquid out so it’s good to know of a way I can use it. I’m definitely going to have to give this one a try.
I have never heard of this. Who knew chick pea liquid would whip?! I am glad it tasted good and surprised lol
Well, who knew? Did you put sugar in these to sweeten them up?
The things I learn from blogging! this is awesome!
Who thinks of using Chick Pea juice for meringues? People are so much more creative than I am! It’s hard to believe this works, but you have proven it does. Oh, and I eat a half can of Chick Peas every day for lunch. They are my “chips” to go with my turkey sandwich. Now, I’ll feel guilty for pouring out the juice.
What a cool recipe alternative.
This is amazing! I’m always amazed by what egg whites can do in a meringue or mousse, and had NO idea that chickpea water would do the same (or even had it’s own name). Going to have to try these next time I make fried chickpeas.
This is so cool! I’m so curious to experiment with it!
I never heard of this! Thanks for trying, may have to give it a shot.