Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More

After making chocolate mousse with aquafaba, I wanted to try meringues and I have to say, I was pretty impressed! For those of you who still don’t know what aquafaba is, it’s the latest vegan wonder ingredient. As odd as it may sound, it’s the liquid found in cans of chickpeas or other legumes! Fear not, the liquid doesn’t actually taste like chickpeas, especially when whisked into peaks, which is why chickpea liquid is the most recommended. Black bean or kidney bean liquid has a more pronounced flavour so it’s not the best choice for desserts. So next time you open up a can of chickpeas, I suggest trying my vanilla meringue recipe rather than throwing the liquid down the drain. This recipe is super easy to make and simply requires time as it’s baked slowly at a low temperature. But trust me; the fluffy meringue that melts in your mouth is definitely worth it. It’s really surprizing how closely it tastes to the original made with egg whites! There’s just one caveat: it falls easily, so it’s best to prepare and serve immediately! The liquid from just one can of chickpeas is enough to make nearly two dozen meringues. No Fail Egg Free Meringue Recipe!

Prep time : 15 minutes
Cook time : 1 hour 30 minutes
Yield : 20 servings

Ingredients

Liquid from one can of chickpeas
60 mL (¼ cup) organic cane sugar (about 56 grams)
5 mL (1 tsp.) vanilla extract

Directions

  1. Preheat oven to 100°C (200°F).
  2. Beat aquafaba for 5 minutes on high in a blender. Add sugar and blend for another 5 minutes. The aquafaba should look like eggs beaten to form peaks. Add vanilla, and blend for another minute.
  3. Fill a pastry bag, or if you don’t have a pastry bag, you can use a plastic sandwich bag and fill it with the blended aquafaba, snipping off one of the two corners of the bag with scissors (cut off about ½ cm from the corner).
  4. Using your hands, squeeze the bag onto a parchment-lined baking sheet in little bursts to form peaks. Space meringues out since they tend to spread while cooking.
  5. Bake for 90 minutes and let cool completely before removing parchment paper. If ready, the meringues will unstick easily, leaving nothing on the parchment.
  6. Store in an airtight container for up to one week tops.

Audrey Skoropad