Vegan Aquafaba Meringues

Vegan Aquafaba Meringues

The technical definition of aquafaba according to the official aquafaba website is “the cooking liquid of beans or other legumes like chickpeas.”  The knowledge that this liquid can perform many of the same functions as an egg is relatively new and exciting.  I first came across it in a NY Times article a couple of months ago and have finally come around to giving it a try.  It turns out that making meringues with the liquid left over from a can of chickpeas is no more difficult than making meringues the traditional way.  And, the taste and texture are almost indistinguishable from a traditionally made meringue.

If you are interested in reading more about aquafaba, here are some great websites with more information:

  • This is the ‘official’ aquafaba website and contains information on the history, science and a great general overview.
  • Hits and Misses! is a facebook group dedicated to perfecting aquafaba recipes.
  • This Washington Post article is a fun and informative read.

Once you have made these meringues, they should be stored in an airtight container and, if necessary, uncooked rice can be added to the container to absorb any moisture.  Depending on humidity, these meringues will last several days.

Aquafaba meringues can be served as one would serve egg-based meringues.  We ate them for dessert one night, with coconut-based chocolate ice cream and raspberries, but most of the meringues were eaten by the kids, plain, straight out of the tin (sticky, dirty fingers and all, quietly, while mom was not watching – or pretending not to watch).

Vegan Aquafaba Meringues

Vegan Aquafaba Meringues

Vegan Aquafaba Meringues

Print Recipe
Vegan Aquafaba Meringues
These meringues are deliciously crunchy and sweet and the recipe is based on these two recipes:  NY Times, and thekitchn
Vegan Aquafaba Meringues
Servings
Ingredients
  • Liquid from 1 15-oz can of chickpeas aquafaba
  • ¼ tsp cream of tartar
  • 2/3 cup sugar
  • 1 tsp vanilla
Servings
Ingredients
  • Liquid from 1 15-oz can of chickpeas aquafaba
  • ¼ tsp cream of tartar
  • 2/3 cup sugar
  • 1 tsp vanilla
Vegan Aquafaba Meringues
Instructions
  1. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer with a whisk attachment beat the aquafaba and cream of tartar on high until foamy. Slowly add sugar and beat until stiff peaks form. This can take anywhere from a few to 15 minutes.
  3. Transfer foam to a piping bag and pipe foam onto parchment paper.
  4. Bake for 2 hours, and allow the oven to cool down with meringues inside.
  5. Once completely cooled, store meringues in an air tight container.


low-sugar whole-wheat muffins

Everyday Snack Muffins

I have made these low-sugar, whole-wheat muffins many times over the past couple of years for early morning breakfast picnics, as snacks to add to the kids lunchbox, and just because it seemed like a good day for a treat.  They contain plenty of nutrients, and the sweetness is largely due to the addition of the raisins and parsnips, with little refined sugar added.  Did I already mention that they freeze well?

Parsnips are a wonderful alternative to carrots, either cooked, raw and shredded in salads, roasted, or any other way you can think to use them.   Carrot and parsnips are in fact in the same family Apiaceae, along with parsley, and are native to Eurasia.  We know parsnips have been cultivated since antiquity, especially by the Greeks and Romans.  However, our history is incomplete, since in ancient Greek and Roman texts carrots and parsnips are sometimes given the same name – pastinaca.

Parsnips were introduced to the North American continent by European settlers.  Before the introduction of the potato, parsnips represented a dietary stable in Europe, along with the turnip.  Interestingly, if parsnips – the root of which contains more starch than the carrot root – are left to overwinter in the ground, they convert their starches in to sugars, and as such, were also used as sugar substitutes before the introduction of sugar cane (Harold McGee).

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Biking Cookies

The success of these cookies hinges on the ratio of four basic ingredients: flour, butter, sugar and eggs. These four ingredients together provide the structural integrity to which all the other ingredients can be added (or not, depending on your preferences!) to create a unique cookie. You may notice that aside from the sugar, the ratio of the four basic ingredients in this recipe is mostly consistent with Toll House cookies, and indeed the preparation of these cookies is the same.

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