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:
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
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.
Have you heard of aquafaba?
Chocolate mousse or lemon meringue?