⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Vegan meringue using aquafaba - the liquid from a can of chickpeas. The key is the right ratio of aquafaba to sugar (1:1.5) and making sure there’s no fat on your bowl or utensils.
Ingredients
- 0.75 dl aquafaba
- 1/3 krm cream of tartar (vinsyra)
- 1 dl sugar
Instructions
Whip aquafaba: Beat aquafaba with cream of tartar until soft peaks form, about 1-2 minutes.
Add sugar: Add sugar one tablespoon at a time, whipping between each addition. Continue until you have glossy, stiff peaks and can hold the bowl upside down.
Shape: Pipe or spoon small meringues onto a parchment-lined baking sheet.
Bake: Bake at 100°C for about 60 minutes. Small meringues can burn if baked longer than 1.5 hours, so keep an eye on them.
Cool: The meringues release easily from the paper once cooled slightly. You can turn off the oven after one hour and leave them inside to cool - even overnight.
Notes
Fat-free is essential: Unlike egg meringue, aquafaba meringue cannot tolerate any fat - not in the bowl, on the whisk, or added after whipping. Make sure everything is completely clean and grease-free.
Aquafaba amount: “The liquid from one can” can vary from 1 dl to 2 dl. This recipe uses specific measurements for consistent results.
Colored meringues: For striped meringues, place a piping bag tip-down in a tall glass, fold the top over the rim, and paint vertical stripes of food coloring (powder mixed with a few drops of water, or paste) on the inside. Fill with meringue and pipe.
Storage: Keeps well both in an airtight container or left out in the open.
Source: Kakboken