Aquafaba meringues
This recipe describes how to make meringues using the liquid from canned chickpeas (aquafaba).
Servings: 72 (1.5 inch) cookies
Calories: 9kcal
Ingredients
- 1 cup aquafaba, room temperature
- 1/4 tsp cream of tarter
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat the oven to 200F. Place the oven rack in the middle. Line a cookie sheet with parchment paper.
- Whisk the aquafaba, cream of tarter and vanilla (if using) with an electric mixer at low speed until foamy. Gradually increase the speed and add the sugar one tablespoon at a time. You may need to stop occasionally to scrape any sugar that is on the side of the bowl. Continue to whisk at high speed until all the sugar is added and the meringue is glossy and hold stiff peaks.
- Transfer the mixture to a pastry bag with a star tip. Pipe meringues onto the prepared cookie sheet.
- Bake for 1.5 to 2 hours, rotating the pans halfway through. Test if meringues are done by removing one from the oven and checking to see if it is dry and crisp on the outside and slightly chewy in the inside.
- Store in an airtight container at room temperature. Do not refrigerate.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 2mg | Sugar: 2g