Unless you’ve been living under a rock or have zero interesting in vegan baking or cooking, then you should know what aquefaba is. Aquefaba is the liquid you find in canned beans like chickpeas, black beans and more. It has gained popularity over the last few years as it has been used as an excellent egg substitute in baking and other applications. I had tried using this once in the past to make a vegan lemon meringue pie with much success and decided to give it a guy to make some aquefaba French meringues as a precursor to make French macarons…and it worked!
Fabulous results, really. And I didn’t have to use an entire carton of eggs and didn’t have to worry about what to do with 12 egg yolks! Yay!
It was a roaring success and they were gone immediately. I don’t really think my office colleagues were fully aware that they were vegan but the jar was empty at the end of the day so I’ll take that as a nice piece of validation.
The aquefaba whipped up nicely and I had no problem getting it to form stiff peaks. Flavour was fine as well – totally foolproof. I had baked these babies for two hours and they had the perfect crunch and were not hollow inside. Great! Can’t wait to experiment further with this recipe.
AQUEFABA FRENCH MERINGUES – makes 2.5 dozen
Liquid from 1 (454g) can of chickpeas (aquefaba)
¼ tsp cream of tartar
¾ cup granulated sugar
Preheat your oven to 200F and line 2 baking sheets with a non-stick Silpat mat or parchment paper. Set aside.
In your stand mixer, beat the aquefaba on high with the cream of tartar.
Gradually add in the sugar until it becomes frothy and glossy. Stop when stiff peaks form and the mixture does not “drip”.
Transfer the mixture to a piping bag and pipe directly onto the lined baking sheet small circles. Continue until both baking sheets are full and bake for 2 hours. Meringues are finished when tapped lightly, emitting a crisp exterior and hollow sound.