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.
I followed the recipe closely and the process was straightforward - the peaks were stiff and the meringue was glossy and easy to manage after mixing in the sugar and almond extract. They cooked up shatteringly crips and dry after 100 minutes at 250. They were inedible, maybe the single worst-tasting recipe I've ever followed. I threw the batch away.
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