Vegan Meringues

Four-In
Oct 25, 2020
1 min read

Magical aquafaba

Ingredients

130 g aqua faba (liquid from can of chickpeas)

1.5 g cream of tartar

96 g of sugar

0.5 tsp vanilla extract (optional)

Directions

1. Drain chickpea liquid from can into a bowl, add cream of tartar and beat until soft peaks.

2. Slowly add the sugar, and continue to beat until glossy peaks (approximately 20-25 minutes). Add vanilla now if you chose to use it.

2. Preheat oven to 200F/100C.

3. Line a baking sheet with parchment paper and place the mixture on the sheet, about 1 tbsp each. Using a piping bag is also an option, as it would allow baking more even sized meringues.

4. Bake for 1.5 hours, then allow them cool for 20 minutes before removing from the parchment paper. Once cooled, the meringues should easily come out from the parchment paper.

Tips

For low sodium, boil chickpeas at home and use that aquafaba. One from the can will also have a slight salty taste.

Try not to finish them in one sitting, as sharing those will bring joy to others.

Use a scale for exact measurements.