Aquafaba Meringues Food
AQUAFABA MERINGUES
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.
Provided by Jane Black
Categories cookies and bars, dessert
Time 2h
Yield 40 meringues
Number Of Ingredients 3
Steps:
- Heat oven to 250 degrees. Line two baking sheets with parchment paper.
- Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
- Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 4 grams
VEGAN MERINGUES
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
Provided by Barney Desmazery
Categories Dessert
Yield Makes 10-12
Number Of Ingredients 3
Steps:
- Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
- Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins - far longer than for a traditional meringue.
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Sodium 0.1 milligram of sodium
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- Heat the oven to 200°F with the racks in the upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
- Combine the chickpea liquid and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, 2 to 3 minutes. With the mixer still on medium, gradually pour in the sugar, followed by the vanilla. Increase the speed to high and continue to beat until the mixture forms stiff peaks, about 5 more minutes.
- Scoop the meringue into a piping bag fitted with a 1/2-inch (#806) tip and pipe into quarter-sized rounds on the prepared sheet pans. You should be able to fit 48 rounds on each sheet pan. Bake until the cookies are dry and crisp, about 1 1/2 hours.
- Transfer the sheet pans to wire racks and let the cookies cool completely before serving or storing in airtight containment for up to 1 week.
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