Aquafaba Meringue

Meringue….. one of the most lightest stuff on earth. Few years back, I didn’t even know what it was, let alone making it at home. Then when I started baking regularly, heard of beating egg whites till stiff and making meringues. My first tryst with aquafaba was when I tried eggless macarons. I faced some power cut issues while baking them and hence was not fully satisfied, resulting in the fact that eggless macarons couldn’t yet

find a place in the blog. I shall surely make them again soon 🙂

A successful trial with aquafaba were these yummy n super delicious coconut macaroons.

Now coming to this recipe, I found it be very sweet, though I have added only 80 grams of sugar. I have powdered sugar at home. The cup used is 240 ml. I have used red colour (magic colours). You can use any colour, single or multi streaks too or keep it white. Surprisingly, hubby liked it and mentioned that he has never tasted anything so light n sweet. Neha was very skeptical to taste it. I will have to find someone to whom I can distribute these 🙂

Ingredients:

• Aquafaba 120 ml (1/2 cup)
• Sugar 80-100 gm
• Vanilla extract 1/2 tsp
• Cream of tartar 1/2 tsp (or)
• Vinegar 1/2 tsp
• Colour (optional)

Method:

• Powder the sugar and keep it ready.
• Line a couple of baking trays with parchment paper and keep them aside.
• Take a clean (grease free) glass bowl. (Please avoid plastic bowl).
• You may wipe the bowl with a smear of vinegar to ensure its free of oil remnants.
• Measure half cup of aquafaba into the clean bowl and start beating it with an electric beater.

• After a minute or so, it will start frothing and slowly turn whitish in colour.

• Once you beat it for around 5-6 minutes, you can observe soft peaks on it.

• Add the cream of tartar or vinegar and the vanilla extract.
• Start whipping it again. Slowly add the powdered sugar spoon by spoon while beating it.
• Continue till you get stiff peaks and the the aquafaba doesn’t fall even if you invert the bowl. It will take good 12-14 minutes after the soft peak stage.

• If you want some colour in your meringue, dip a toothpick into your colour bottle and line the inner sides of a piping bag.

• Fill the piping bag and snip the tip.

• Pipe out the meringue into desired size on to the parchment paper.

• Meanwhile preheat the oven at 100-110 degree Celsius for 5-6 minutes.
• Bake these meringue for 1.5-2 hours or more or till the top is dry to touch. Do not open the oven.
• Switch off the oven and allow the meringue to cool in the oven overnight or for few hours.
• Store in airtight containers at room temperature or in the refrigerator.

Notes:

• To make aquafaba, cook around 1 cup of chickpeas with sufficient water in a pressure cooker till the chickpeas are fully cooked. Do not add salt. Drain the liquid and make sure it’s thick. If it looks too watery, boil till it reduces a bit. Refrigerate this brine for few hours. It stays fresh for around 3-4 days. This brine resembles egg white in texture.
• Do not expose these meringues to ar or else they will turn sticky n soggy.
• Do not open the oven while the meringues are getting baked.
• Use parchment paper on the baking tray.
• Do not use butter paper or wax paper.
• Do not grease the tray.
• You can sprinkle finely chopped nuts or dehydrated fruits or dry fruits on the piped meringues.
• You may scoop the whipped aquafaba with a spoon on the parchment paper.
• Half cup of aquafaba yields too may meringues, so better to half the recipe if using a small oven.
• A beautiful variation apt for this festive season is adding rasmalai extract to the whipped aquafaba and colouring with saffron or yellow colour and a generous sprinkle of finely chopped pistas and almonds.
• Make sure that the bowl in which you beat the aquafaba is super clean and non greasy. Avoid plastic bowl.
• Lastly have loads of patience while beating the aquafaba. It takes time.
• Cream of tartar will be a better stabilizing agent than vinegar.
• If you feel that your meringues have become sticky, refrigerate for a while.
• Or bake it for few minutes at a low temperature.