Aquafaba is a unique bonus ingredient that not too many people know about. I call it a bonus ingredient because it is something that most people discard like the heel from a head of celery or the skin of a cooking onion (both of which I keep and freeze and use in making soup stock). Aquafaba is the liquid from a can of chickpeas, or beans or peas. It is used as an egg substitute, and can be added to baking; for example: made into meringues. Aquafaba can be whipped exactly like egg whites and can be used to make products where a meringue is called for such as amaretti cookies or lemon meringue pie.
90 ml aquafaba liquid (6 tablespoons), room temperature
1/8 teaspoon of cream of tartar
pinch of salt
1/2 cup berry sugar or granulated sugar
Vanilla extract, optional
Preheat the oven to 210°F/100°C. In a clean mixing bowl with a whisk attachment, pour the aquafaba liquid into the bowl and add the cream of tartar and pinch of salt. Beat at medium speed for about one minute or until the aquafaba is light and bubbly.
Gradually start adding the sugar by pouring slowly into the mixing bowl while the beater is still whisking the mixture.
Once all of the sugar has been added, turn the mixer to high speed and beat until the meringue holds stiff peaks. It will become glossy and thick.
Add the vanilla extract, if using, and whisk to incorporate.
Using a spatula, scoop the meringue into a piping bag fitted with a large star tip (my tip is #829) or your favourite piping tip.CHEF TIP:If you do not have a piping bag, you can use a large zipper plastic bag. Cut one corner at the bottom of the bag and fit the piping tip into the hole. Scoop the meringue into the bag, close the zipper and then start piping.
Line a baking pan with parchment paper. CHEF TIP:Place a small amount of meringue under the corner of each edge of parchment paper so that it adheres to the baking sheet and does not shift while you pipe the meringues.
To make meringue rosettes: Pipe the meringues by starting at one point and making a tight rotation in a continuous circle. I promise you, this gets easier with practice. To make meringue kisses: Pipe the meringues by starting at one point, applying pressure to the piping bag and pulling upwards while releasing pressure on the piping bag to create the kiss.
Pipe the meringues with a small space in between (they will not spread in the oven). You should be able to get all 45 meringues on one baking sheet. Use two baking sheets, if necessary. Have fun with it.
Bake the meringues for approximately 2 hours. Turn off the oven, but do not take the meringues out of the oven. Leave them in the oven for another hour to dry out further. They are ready when they can be lifted off of the parchment paper easily. If they stick to the paper, they need more time. I often leave meringues in the oven to dry overnight.
Store the meringues in a covered container at room temperature. If desired, melt a little dark chocolate and dip the bottoms of the meringues in chocolate to decorate.
For further details, including step-by-step photographs, please refer to my original post: https://urbnspice.com/my-recipes/how-to-make-aquafaba-meringues/