Aquafaba: Vegan Meringue
A couple weeks back, my dear friend Jenn added me to a facebook group called Vegan Meringue: Hits and Misses. At first, I had no idea why, and then I became really intrigued.
Regular readers to this blog will know that, while I’m not vegan, I do enjoy cooking vegan, and I especially enjoy the challenge of creating delicious, egg- dairy- and/or gluten-free dishes for my friends (who all seem to have a lot of allergies).
Well, my friends, prepare to have your minds blown wide open.
There’s a new egg white substitute in town, and it is amazing.
Aquafaba (“bean water”) is this amazing vegan egg substitute. Now, if you, like me, have been using flax eggs as a vegan substitute in things like pancakes and waffles, this is going to revolutionize your breakfast. I have never been a huge fan of flax eggs–while they work well for binding, they don’t add fluffiness and volume.
For more recipes, check out my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)
How to make Aquafaba: Vegan Meringue
- 1 can of chickpeas
- 1/4 sugar
- 1/4 tsp cream of tartar
- vanilla or other flavouring
- Drain the can of chickpeas, reserving the water in the can, and the place the chickpeas aside for another use. (hummus? falafel? chickpea stew?)
- Measure out 2/3 of a cup of the bean water. If there is some left over, put it in the fridge for later, or you can freeze it as well.
- Place the bean water in the bowl of your stand mixer. You can, of course, use a hand mixer for this as well, but it needs to beat for while, so ideally, you want to use a stand mixer for this.
- Add to the bean water 1/4 cup sugar, the cream of tartar and whatever flavouring you desire (you can elect to have no flavouring if you wish).
- Turn on the mixer and let it go for about 5-10 minutes, until it has become fluffy and looks like meringue. You should be able to turn the bowl upside down without it budging. This recipe will make about 5 cups of meringue.
Uses for aquafaba:
- Place in a piping bag and pipe out small circles on a parchment-lined cookie sheet. Bake at 150 degrees for 90 minutes, then leave in the oven to set overnight to make meringue cookies. You can do something similar, but in a different shape (larger) to make a pavlova shell.
- Fold into your vegan pancake or waffle batter at the very end to make it fluffy.
- Make vegan marshmallows.
- Make vegan macarons.
- Vegan Lemon meringue pie.
- Vegan Royal Icing.
- Vegan Mousse or Ice cream.
I’m really stoked about this new discovery, and I can’t wait to play with it some more! Give it a try and let me know how it goes, and what you make with it.
4 thoughts on “Aquafaba: Vegan Meringue”
For the sugar, I suppose that date sugar could be used, right? I prefer to use only fruit-based sweeteners.
I haven’t tried that one… let me know if it works.
For clarification, do you mean 150 degrees Fahrenheit or Celsius? I went with Celsius and even within 30 mins, everything had completely disappeared, evaporated, just leaving a slightly wet caramelized layer on the parchment paper.
150 F! You basically want to dehydrate your cookies very slowly, they’re super delicate.