In 2015 the vegan community was rocked with news that would change their lives forever. News that would turn their dreams of eating a meringue into a reality. If you missed it—like I did—it was the news that by whipping the gloopy liquid from a tin of chickpeas (the stuff you normally chuck down the drain) you had an egg-white replacement. Aquafaba is what they call this gloopiness—try hold back the ‘eew!’
And what does this mean for the vegan community? Well, they can finally make meringues and the other wonderful dishes they have been missing out on. Now, although you probably won’t find a lot of us non-vegans running to make aquafaba meringues, lets just say they have been waiting ages for an easily accessible, simple, raw-food egg-white replacement.
And they’re having fun with it. Just go to Vegan Meringues – Hits and Misses on Facebook and you’ll see all the wonderful—and not so wonderful—things that can be made with aquafaba.
We’ve included the recipe for the basic aquafaba meringue for you below.
Tips from Vegan Meringues – Hits & Misses:
1. Don’t worry, you can’t over-whip.
2. Feel the foam after all sugar is added, if it’s still gritty keep whipping till it’s smooth.
3. You can also add cream of tartar to help stiffen the peaks if you wish.
4. You need a good whisk attachment and high speed.
Basic Aquafaba Meringues
160ml canned chickpea liquid
1 cup caster or brown sugar
1. Using an electric mixer, whisk the canned chickpea liquid for 15 min or until soft peaks form.
2. Whisking constantly, gradually add sugar and whisk until the mixture is thick and firm.
3. Spoon large dollops (about 2 tablespoons) of mixture onto baking mat or trays lined with baking paper.
4. Bake at 120 C for 11/2-13/4 hours, until firm to touch.
5. Cool the meringues in the oven, then serve.