Meringue | Aquafaba | Vegan-gluten free
Uppdaterat: 9 mars 2021
Happy Friday my lovelies! This is a recipe my mum came across and she happily asked if I had heard of it and at the time I had not. We spoke on the subject for a while and after that I got so curious about that I figured I would give it a try and to my amazement it worked and I honestly couldn't tell the difference between these and meringue I've had in the past. Hopefully this will indulge you all to try it out as well.
What you need:
1 1/2 dl (1/2 cup) chickpea water (aquafaba)
Canned chickpeas around 380-410 should be enough.
1 1/2 dl (1/2 cup) sugar
1/2 tsp white vinegar
Begin with straining the chickpea water into a bowl, I used my chickpeas for a stew so I would suggest using the chickpeas for your dinner so they don't go to waste.
In a large bowl add the cold chickpea water and whisk it until you get stiff peaks I use a standing mixer, at this point you can add the white vinegar and whisk until combined.
To test if you have the correct texture you can carefully turn the bowl upside down and if it doesn't slip out you are good to proceed to the next step.
Preheat the oven to 100°C (210°F) and place baking paper on a baking tray.
Now we can start adding our sugar into or meringue and do this slowly about a tablespoon at a time and whisk well each time as we won't the sugar to dissolve.
It should look very glossy if done correctly.
I ended up adding a bit of food colouring into mine and simply swirled it around for a beautiful effect.
The meringue fluff was firm enough that I could scoop it onto the tray without having to use a piping bag but if you do scoop in the meringue into the piping bag using a nozzle of your choice and place a plate or bowl underneath the opening so the meringue doesn't drip out and make a mess.
Then squeeze out small blobs onto the tray and once done bake in the oven for 65-75
minutes and after that turn the oven off and leave the door slightly open and allow
it to cool in the heat for another hour.