Editor's Note: Aquafaba is the liquid of canned chickpeas or the liquid leftover from cooking beans at home. This recipe for Aquafaba Meringues is a perfect vegan substitute for traditional meringues.
- Cook Time
- Prep Time
- 1/2 cup aquafaba (liquid drained from a can of chickpeas)
- 1/4 teaspoon white vinegar
- 1 pinch sea salt
- 10 tablespoons sugar
- 1 teaspoon pure vanilla extract or 1 vanilla bean, split and scraped (optional)
1. Preheat oven to 200°F and line a rimmed baking sheet with parchment paper.
2. Place aquafaba, vinegar and salt in the bowl of a standing mixer and mix with the whisk attachment until stiff peaks form.
Note: Be patient and make sure peaks are stiff, and don’t worry about overwhipping. (As opposed to egg whites, it seems impossible to overbeat aquafaba, but if you don’t whip enough, meringues will liquify in the oven. )
3. Add sugar, 1 tablespoon at a time, waiting 30 seconds in between each addition.
4. Once all sugar has been incorporated, add vanilla, if using, and whip for 1 more minute. Turn machine off and with a spatula, or an ice cream scoop, place meringue blobs onto prepared baking sheet, leaving 1 inch in between each.
5. Bake for 90 minutes, turn heat off and open oven door a bit (you can place a wooden spoon to keep the door slightly open) and let them cool completely.
6. Serve or store airtight for a few days.