Always willing to trying new things in the kitchen, this remarkable vegan alternative for traditional egg based meringues is a revelation and uses what’s called acquafaba, which essentially is… the drained liquid from a can of chick peas!
Hats off, top marks, etc etc to whomever initially came up with the idea of using the viscous liquid that’s normally discarded from a can of chick peas; apparently some other canned beans work as well – but I’ve yet to try them.
Naturally they will not taste the same as regular egg white meringues, but the trade off in flavour for those that can not or do not eat eggs is negligible, and just like eliminating anything from your diet, such as gluten, you can and will become accustomed to new tastes, and sometimes even textures. Besides, they’re usually not eaten on their own, and are filled with all manner of lovely things like fresh berries and topped with coconut whipped cream for a lovely vegan dessert – that’s also gluten free!
Like my mom always said… ‘you never know until you try!’
After making this several times, let me jump in here with my best tips:
- Chill the liquid before whipping; totally opposite when whipping egg whites, the acquafaba whips up better when cold. An hour or so should do it.
- Use a hand mixer; you’ll better see what’s going on, and have more control by being able to move the mixer and/or bowl around – unlike a stand mixer where it all stays in one place.
- Have your mise en place/ingredients/everything ready before you start whipping; stopping part way through was disastrous – for me anyway – and the liquid refused to reach the lovely & lofty heights possible, as seen in the next photos!
Just look at those peaks!
One last tip… don’t bother with a piping bag! Seriously. It’s messy, fussy and it seems to deflate the meringue! It’s much easier, faster and cleaner using a spoon. Swirl and swoop how you like, just keep them roughly the same size and don’t forget the little well in the middle, to hold berries, pudding, curd… or whatever else you might fancy adding!
recipe credit/link to: vegan lass
A vegan alternative to traditional egg white meringues, using the liquid from a can of chick peas is a revelation in the kitchen!
- 1 19 ounce can chickpeas: use the liquid save chickpeas for another use
- 140 grams icing sugar approx. 1 cup
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract pure lemon or almond extract also nice
Heat your oven to 212°F and line 3 baking trays with parchment paper.
Add the chickpea water to a large bowl and using a hand mixer, beat on high speed for 5 minutes until soft peaks start forming. (You may need more/less time depending on the power of your mixer).
While continuing to beat, gradually add in the icing sugar, a spoonful at a time. Once all the sugar is incorporated, sprinkle in the cream of tartar and extract, and keep beating until the meringue is glossy, with very stiff peaks.
Make nests of meringue onto the lined baking sheets, using a soup spoon to dollop the meringue into approx. 3-inch circles, swirling out a well using the back of the spoon.
Bake for 2 hours and 45 minutes. Then, switch off the oven and leave the meringues for an extra hour or two. They should be completely dry when you remove them.
Serve filled with fresh berries and whipped cream, or anything else you might fancy.