Vegan Matcha Meringues #aquafaba
So… this Aquafaba stuff.
You’d think that I’d completed experimenting with it while I was writing my cookbook, but it turns out I’m still discovering new ways to use it.
I did quite a bit of experimenting with concentrating AF while researching the book. I found that concentrating it down by boiling it on top of the stove created a more stable product for doing things like macarons and souffles.
For the book, I primarily used the French Meringue method for creating the aquafaba meringe. Simply put, you beat the aquafaba together with a little sugar and a stabilizer, usually cream of tartar.
There is also an Italian Meringue method, which I used for creating marshmallows. This process includes creating a simple syrup and then beating it into the already-whipped aquafaba meringue.
Finally, there is a Swiss Meringue method, which is what this recipe uses. You place the aquafaba and some sugar over top of a double boiler, and cook it until the aquafaba is thick and syrupy. Then you beat it in the mixer to make a meringue.
The quality of meringue is much more stable, similar to concentrating the AF. I may actually try making macarons with this method, just for fun.
For more recipes featuring aquafaba, check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water).
These meringues are light and airy on the inside, but they will hold their shape when piped (this has not always been the case, I had an epic failure of this recipe prior to discovering this technique).
Matcha adds and earthiness to and a delicate green hue to these delicate cookies.
Vegan Matcha Meringues
(recipe adapted from Martha Stewart)
- 3 tbsp aquafaba
- 1/3 cup granulated sugar
- Pinch coarse salt
- 1 tbsp icing sugar
- 1/2-1 tablespoon matcha (depending on how strong you like it)
- Place aquafaba, granulated sugar, and salt in a heatproof bowl overtop a pot with a few inches of barely simmering water, Whisk until sugar is dissolved and the mixture is frothy and opaque, 1 to 2 minutes.
- Place the aquafaba-sugar mixture in the bowl of your stand mixer and beat on high until stiff, glossy peaks form, about 3-5 minutes.
- Place confectioners’ sugar and matcha in a small sieve; sift over aquafaba mixture and gently fold in with a rubber spatula.
- Carefully scoop the meringue into a pastry bag fitted with a large star tip. Pipe individual “kisses” onto parchment-lined baking sheets.
- Bake for 2 hours in a preheated 175 degree oven, rotating the pans halfway through.
- Remove from oven, and allow to cool for several hours on the baking sheets before serving.