Aquafaba Meringues
Updated Sept. 18, 2023
- Total Time
- About 2 hours
- Rating
- Comments
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Ingredients
- 115-ounce can of chickpeas at room temperature
- ⅔cup/135 grams granulated sugar
- 2teaspoons almond extract
Nutritional analysis per serving (40 servings)
28 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 23 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 250 degrees. Line two baking sheets with parchment paper.
- Step 2
Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about ¾ cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
- Step 3
Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1½ to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.
Private Notes
Comments
Add 1/2 teaspoon Cream of Tartar to the aquafaba before beating it. This will greatly add to the stability. Also, if you blend the sugar in your blender for a few seconds it will be more powder-like and mix in fast with the whipped aquafaba, which should only be added AFTER you have a very stiff meringue mix. For more tips see the links at www.aquafaba.com and follow the links to the Facebook groups. If you are interested in a sugar-free aquafaba meringue check out sugarfreeaquafaba.com
Mix 1 tsp. of instant coffee into the vanilla extract and these come out tasting like lattes.
I tried adding cocoa powder and the "meringue" turned back to liquid.
Do NOT put into oven before reaching 250 degrees- it results in liquified meringues:(
I didn’t think it would work but it actually whipped up and tasted good. I was surprised. It’s awesome
Easy and delicious. But mine turned out sticky on the outside. Could be the humidity. I put them in the freezer last night which might help.