Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, aquafaba meringues. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Aquafaba Meringues is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Aquafaba Meringues is something which I have loved my whole life.
This aquafaba meringue recipe is a must have for any budding vegan baker, and can be used in all manner of delicious desserts, from a seasonal pavlova to classic Eton mess. This recipe is taken from Mildreds Vegan Cookbook, published by Mitchell Beazley. Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook aquafaba meringues using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aquafaba Meringues:
- Take 1 cup chickpea brine from can
- Prepare 180 ml sugar, castor
- Take 1/4 teaspoon cream tartar
- Get 1 teaspoon vanilla essence
- Get As needed Spray and Cook
I have actually used aquafaba before, very successfully, when I made my aquafaba peppermint chocolate mousse! So goodness knows why I was daunted by the idea of vegan meringue, but somehow I just was! But these came out so beautifully! Meringue for all! 'Aquafaba', the liquid from a can of chickpeas forms the base for this egg-free meringue.
Instructions to make Aquafaba Meringues:
- In a mixer with whisk attachment or with a hand mixer, whisk chickpea water until white and firm (should look like whipped egg white).
- Add cream tartar, sugar and vanilla essence. Whisk until sugar crystals are incorporated.
- Preheat oven to 100°C. Grease baking sheet with Spray and Cook. Pipe mixture with piping bag and star nozzle on greased baking sheet.
- Bake for 2.5 to 3 hours or until it doesn't stick to pan anymore. Can still be sticky on the inside. Enjoy!
Serve the same day ideally: the meringues will soften and become sticky the longer. Vegan Meringue Cookies are made using aquafaba, which is the water that is leftover in a can of chickpeas. Vegan, egg free, totally scrumptious! *Aquafaba was certainly not my discovery, only one that I have learned about and enjoyed exploring on my own. A simple aquafaba meringue recipe can be found here, while the above image demonstrates Vegan Lass's scrumptious addition of vegan lemon curd. Meringues: You can whip the aquafaba (with a little powdered sugar and vanilla extract) so stiffly that you can pipe it into meringue kisses or nests to bake at a low temperature until crisp.
So that’s going to wrap this up with this exceptional food aquafaba meringues recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
