When Cooking with chickpeas from a can, what do you do with the liquid if you don’t add it to your dish? Do you throw it away? Did you know the liquid called Aquafaba can be used instead of eggwhites? I have learnt this long time ago but not tried it out. I guess I had difficulties believing.
So it was time to try and I made meringues from Aquafaba the other day. Had some fun with piping multiple colors as well.
It was my first try making aquafabameringues so I know they can be better, but anyways I was amazed with the first time result and how it actually became fluffy and stiff as I was whipping.
- 6 Tbsp Aquafaba (liquid from a can of chickpeas)
- 1/4 tsp Cream of Tartar
- 1/2 cup (100g) White Sugar
- 1/2 tsp Vanilla Extract
Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of an electric mixer.
Start at slow speed and whip until foamy.
Then gradually increase speed until white and glossy and stiff peaks start to form.
Add the sugar in slowly while whipping at fast speed.
Add in the vanilla.
Keep whipping until glossy stiff peaks form.
Preheat your oven to 250°F (121°C).
Line a baking tray with parchment paper.
Pipe the meringue mix into cookie shapes onto the parchment lined tray. You can spoon it out too, but I found piping to be much easier.
I wanted to color mine so I divided the meringue and used foodcolor (paste not liquid) to color.
Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but don´t open it. This part is very important. Leave the oven off, but don’t open it for one hour. Time it.
After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.
They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long lasting results.