This is a true story…vegans magically conjured up a light, airy, white, fluffy cloud of a meringue mix using just chickpea waste water. The day I discovered this was a life-changing moment for me.
‘Aquafaba’- a name I’ve only recently familiarised myself with- a few years too late, but better late than never. It literally means ‘bean water’, not surprisingly, because that quite simply is what it is. The liquid ruminants remaining once beans have been boiled; the stuff we throw away because the beans are the desirable component and the electrolyte-rich water the unwanted by-product.
As an egg replacer, there are of course, countless dishes that can be made using this liquid protein: spreads, cakes, sauces, bread and much more, but meringues – meringues are special. They can only typically be made with one ingredient as we know it- egg white. And there was no leeway, that is until now (well, approximately 4 years ago).
Makes 12 medium meringues
Ingredients for meringue:
- Brine from 400g can of chickpeas
- 100g caster sugar
- 1tsp vanilla essence
- Preheat the oven to 110C.
- With an electric whisk, whisk the liquid until white stiff peaks are visible
- Slowly add in the sugar, a spoon at a time, whilst whisking. The mix should become glossy and thick.
- Spoon into a piping bag or simply smear into rounds on a baking tray lined with greaseproof paper.
- Bake for 1.5 hours and leave to cool in the oven, after which the meringues should be brittle and crispy
Now you can enjoy crisp meringues without that eggy undertone- result.