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).