Vegan Meringues…. weird chickpea magic

meringue

Before you freak out at the thought of using chickpea cooking liquid to make meringues can I ask you to suspend your disbelief and give these a whirl. Not only do they taste great (not a bit like chickpea), they also contain a much smaller amount of sugar than standard meringue and would be a fun thing to do with kids. Known as aquafaba in the business, this liquid is a great all round egg replacer.

I used these meringues recently for a vegan cake I made and the consensus was that they are the business for vegans or anyone who can’t have egg.

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Aquafaba Meringues       Makes 80 small meringues

1/2 cup chickpea liquid – the liquid drained from a standard can of chickpeas
1/2 cup caster sugar
1/2 teaspoon white vinegar
1 teaspoon vanilla

Place chickpea liquid and vinegar in a very clean bowl. Any trace of fat will ruin this so I like to wash my bowl well with hot soapy water before I start. Beat with a stand or electric hand held mixer for about 5 mins until stiff peaks form. Slowly add sugar one spoonful at a time whilst continuing to beat. Once all the sugar is incorporated add in vanilla.
At this stage you could also fold in flavourings such as coconut or almond meal if you’d like to.

Pipe or spoon meringue onto trays lined with baking paper and bake for 1 – 1 1/2 hours at 100 degrees c. Small meringues will obviously take less time to cook than pavlova sizes and will feel dry to touch when ready. Once cooked open oven door slightly and allow to cool for another 30 minutes.

*** If you want to get creative you can tint meringue mixture with food colouring, pipe into different sizes and shapes or, like the photo above, you can paint food dye (you can use natural colourings) onto the inside of your piping bag, fill with meringue and pipe stripy meringues onto trays.

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4 thoughts on “Vegan Meringues…. weird chickpea magic

  1. Little Vegan Bear June 6, 2016 / 2:51 am

    What a stunning cake, and beautiful meringues! I’ve only had one attempt at them so far – they were okay, but by the end of the day they had lost their crispiness and gone all chewy and sticky. Will have to have another crack.

    • NaturoCath Naturopathy June 9, 2016 / 5:14 am

      Thanks for your lovely comment. Try leaving them in the oven with the door ajar and oven turned off after they’ve finished cooking. This will help dry them out completely and avoid that sticky problem. I’ve also found that different brands of chickpeas give different results so maybe try another brand. Good luck. Let me know how you go !

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