How to Make Aquafaba Meringues
How to Make Aquafaba Meringues
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. In this post, I will teach you How to Make Aquafaba Meringues.
People react in disbelief when I explain to them the meringues are made from a liquid from a can of chickpeas. After a taste test, they admit that they are really good and they cannot tell the difference between the aquafaba and an egg white meringue.
I always try to build my recipe/product repertoire for dietary restrictions, and aquafaba has been on my ‘to try list’ as an egg-free option. I found the aquafaba meringues somewhat more tender but as indicated, there is little difference in taste from meringues made from egg whites.
YIELD: 45 – 1/2 inch meringues
This Aquafaba meringue recipe takes only minutes to make and yields 45 dainty cookies. Decorate as you wish with a few colourful sprinkles or drizzle with chocolate and surprise someone today. Here are a few points to keep in mind:
- Every 540 ml can of chickpeas yields 3/4 (180 ml) cup of aquafaba liquid, which is enough for two batches of aquafaba meringues (store the remaining liquid in the refrigerator for up to 3 days, or freeze it). Make sure you look for unsalted canned chickpeas.
- You will see many aquafaba recipes that reduce the liquid. In this recipe, I have not done so and had an excellent result.
- You will note that berry sugar is listed in the ingredients. Berry sugar is a much finer granulated sugar and is often used for meringues or when sweetening berries because it dissolves easier than granulated sugar. You can make your own berry sugar by pulsing regular granulated sugar in the food processor. If you do not have berry sugar, substitute regular granulated sugar.
- 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.
Here is your visual step-by-step How to Make Aquafaba Meringues:
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Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Oven Temperature Accuracy
- Vanilla Extract
All about Aquafaba
Tips and Tricks – Aquafaba
How to Make Macarons using Aquafaba
If you try this recipe for Aquafaba Meringues, please leave me a comment below with your feedback.
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