Once in a while, I get the itch to try something new in the kitchen. I’d probably act on that itch a little more if someone else would clean up after me, but whatevs. I finally decided to give aquafaba meringues a chance after seeing them pop up on some vegan food blogs. I’m not vegan, but I do love a chance to try something interesting. I’m also not a huge fan of eggs (the traditional base for meringue), so this was a perfect experiment for me.
First: aquafaba. It’s just a fancy name for bean juice. You can make your own by soaking and cooking dried beans, but the easiest thing to do is to spend a buck on a can of chickpeas and drain the juice into a container. Any bean will do, but chickpea juice is a) nearly flavorless and b) nearly colorless. Cannellini or white beans are good alternative. A black bean meringue is probably going to be very bad and very ugly, though. Learn more about the science of aquafaba here.
Anyway, get y’self a can of chickpeas, drain the juice and then set aside the chickpeas for something else, such as hummus, lemony chickpea stirfry, roasted chickpeas, or just toss them into a salad as is.
You just put your ⅔ to ¾ cup of chickpea juice into your stand mixer bowl (gotta be a stand mixer for this challenge) with some cream of tartar (or arrowroot powder, if that’s what you have), whip, then add sugar (vegan sugar if you want it to be vegan) and flavor, whip some more and 15 minutes or so later, you’ve got meringue! It’s that easy. And super safe to eat without cooking. Here’s the recipe I used that was based on one from The Kitchn, though I’ve made some notes and also filled in some steps that they missed.
Aquafaba Meringue Cookies
yields 4 to 6 dozen cookies, depending on size
¾ cup aquafaba (the juice from 1 15oz can of low-sodium garbanzo beans/chickpeas
¼ teaspoon cream of tartar or arrowroot powder
½ cup granulated sugar
1 teaspoon vanilla extract (or other flavor--see notes)
Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.
Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and beat on medium speed until very foamy, about 3 minutes.
While continuing to beat, gradually add in the sugar (about a tablespoon at a time so it is fully dissolved) and vanilla. Once all the sugar and flavor has been added, increase speed to medium high (I put it on 7 on my KA mixer). Beat until glossy and to stiff peaks, about 7-10 minutes longer. You can stop and check for stiff peaks with a spatula. When you scoop a bit out and hold it upright, it should maintain its shape instead of falling.
Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the lined baking sheets into 1-inch rounds (and 1-inch or so high). You can also scoop the meringues onto the baking sheets in tablespoon rounds or use a sandwich bag with the corner cut off.
Place both sheets in the oven (or you can do one at a time). Bake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.
Remove the meringues from the oven and cool completely before using or storing.
Notes: You might be tempted to use almond. I did that and I don’t recommend it. The flavor doesn’t bake out right at the lower temperature, so it retains some of that metallic almond taste that’s so common in almond emulsions and extracts. YMMV. To save the almond ones I made, I added a bit of cherry-flavored Stur, which made them tolerable. They’re the pink cookies in the photo.
For a second batch, I used a ½ teaspoon of lemon extract and a ½ teaspoon of vanilla and I *loved* that flavor. But, as you can tell from the photo, I didn’t whip them long enough, so they did not retain their shape as well. That’s really the only issue with not getting the stiffest peaks: not keeping their shape. They still tasted great.
Also, try to use two baking sheets at a time if you can. After an hour of sitting in the fridge, the leftover meringue needs to be whipped again to stiffen up and over-whipping may make it break down. That is true for eggs, at least. I didn’t really have that problem, but it was a concern.
You can also make thicker and bigger cookies and they’ll have a bit of a marshmallow texture on the inside. Try it, you might like it.
Another cool thing is that a ½ cup of sugar only has 387 calories, so even a small yield of 4 dozen cookies (I actually ended up with something like 8 dozen because mine were small), they calorie count is very low. You’re eating mostly flavored air. You can also use aquafaba to make a meringue topping or a pavlova. Pretty cool!