Vegan Meringues Made with Aquafaba (chickpea brine!)

Chickpea Brine

So, have you ever heard of aquafaba? I hadn’t either up until a couple of days ago, when my mom forwarded me an article about it. It turns out, it’s very handy as a vegan egg white substitute! …and it’s the water you typically discard from your can of chickpeas! I suppose “aquafaba” sounds a lot sexier than “chickpea water” or “bean water”, but it makes sense: aqua (water) faba (bean). So, as you may have guessed, I had to try this; immediately. I actually took a trip to Trader Joe’s today specifically for a couple cans of chickpeas (I like to make my own hummus as well, and needed to make that, too–win/win!).

I was also thrilled to be able to break out my KitchenAid mixer to make these meringues! I like, NEVER use the thing. It just sits there looking all pretty and fancy on my counter.

Okay, so this recipe couldn’t be any easier! It was so fun, too!! I hope you’ll give it a try!

VEGAN MERINGUES

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  • 6 tbsp chickpea brine (water from canned chickpeas–room temperature)
  • 3/4 cup fine sugar (I used organic cane, but you can probably try it with xylitol or other sugar alcohols to keep them sugar free–please don’t use Splenda or any other artificial sweeteners)
  • 1/2 tsp cream of tartar
  • Pinch of salt
  • 1/2 to 1 tsp vanilla
  1. Preheat oven to 250 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Add chickpea brine and cream of tartar to bowl of stand mixer and mix on medium speed for about 1-2 minutes until it starts to get foamy.
  4. While it’s mixing, add sugar and mix until it dissolves completely.
  5. Add in salt.
  6. As your mixture becomes thicker, drizzle in your vanilla.
  7. Continue mixing until it looks glossy and stiff peaks form. This should take about 7-12 minutes.
  8. Scoop out about a tbsp of your meringue and drop onto your cookie sheet (you can get fancy and use a pastry bag, but I don’t have one).
  9. Bake for 45 min, and then shut oven off. DO NOT OPEN OVEN. Leave the cookies in the oven for an hour to dry out.
  10. Remove from oven and let cool before storing in airtight container.

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Also, big thanks to my daughter, Alana for napping and then “allowing” me to play in the kitchen today! She’s an excellent sous chef!

AlanaMeringue