Updated: Mar 16, 2021
What is Aquafaba? Aquafaba is the liquid in a chickpea can that is naturally created when the protein from the beans leaches out, creating a very similar consistency to an egg.
The cream of tartar acts as a stabilizer and the sugar and vanilla adds a subtle sweetness. The end result is light, fluffy, airy and perfectly sweet.
When I think about how much Aquafaba I have poured down the drain over the years, I can’t help but be sad thinking about how much meringue I have missed out on.
This isn’t an original recipe of mine, but it is too good not to share! There is a lot of variety out there with recipes, but this combination and measurement of ingredients seems to be my favourite (from Loving It Vegan).
I think the new rule is every time I open a can of chickpeas, I make meringue! Sounds like a sweet deal to me!
6 tablespoons of aquafaba
1/4 teaspoon of cream of tartar
1/2 cup of sugar
1/2 teaspoon of vanilla
1. Preheat oven to 245°F and line a baking sheet with parchment paper.
2. Beat the aquafaba and cream of tartar together, gradually increasing the speed until stiff peaks start to form.
3. Add the sugar and vanilla. Keep whipping until glossy stiff peaks start to form.
4. Spoon or pipe the meringue out onto a cookie sheet lined with parchment paper.
5. Bake for 45 minutes. DO NOT OPEN THE OVEN. Turn off the oven and let them sit in the oven for 60 minutes.
6. Remove from oven and enjoy!