Aquafaba Meringues
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 13.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Aquafaba Meringues calories by ingredient
Introduction
Aquafaba (liquid that comes with canned chickpeas and other beans) whips up perfectly into light and fluffy meringue - perfect for light-as air, fat free cookies. It is even easier than using egg whites, and no allergy issues to contend with either! Aquafaba (liquid that comes with canned chickpeas and other beans) whips up perfectly into light and fluffy meringue - perfect for light-as air, fat free cookies. It is even easier than using egg whites, and no allergy issues to contend with either!Number of Servings: 45
Ingredients
-
2/3 cup aquafaba
¼ tsp cream of tartar
3/4 cup + 1/2 tbsp (150 g) superfine sugar
flavouring / colouring of choice
coloured sprinkles (optional, for "funfetti" meringues)
Tips
More info: http://aquafaba.com/
Directions
Heat the oven to 215F (190F convection).
Combine the aquafaba and cream of tartar in a stand mixer and whip on high speed until stiff peaks form - about 15 minutes.
Slowly beat in the sugar one tablespoon at a time, beating at least 10 seconds between additions.
When all the grittiness is gone, add 1 tsp of your flavouring of choice (I've used vanilla, mint, and even "Cake Batter") and colouring (if using) and whip to incorporate.
If using sprinkles, fold in by hand.
Drop or pipe the foam onto a parchment paper-covered cookie sheet (I don't recommend SilPat for meringue, it deflates it for some reason).
Bake for 2 hours. Do not open the oven door during this time.
Turn off the oven and cool inside for 30 minutes, then crack the door and let meringues cool to room temperature.
Store the completed meringues in an airtight container.
Serving Size: Makes 45
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the aquafaba and cream of tartar in a stand mixer and whip on high speed until stiff peaks form - about 15 minutes.
Slowly beat in the sugar one tablespoon at a time, beating at least 10 seconds between additions.
When all the grittiness is gone, add 1 tsp of your flavouring of choice (I've used vanilla, mint, and even "Cake Batter") and colouring (if using) and whip to incorporate.
If using sprinkles, fold in by hand.
Drop or pipe the foam onto a parchment paper-covered cookie sheet (I don't recommend SilPat for meringue, it deflates it for some reason).
Bake for 2 hours. Do not open the oven door during this time.
Turn off the oven and cool inside for 30 minutes, then crack the door and let meringues cool to room temperature.
Store the completed meringues in an airtight container.
Serving Size: Makes 45
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.