Due to my recent diet change, I have been put in a position to experiment with strange and new ingredients– more so aquafaba.
What the heck is that you may ask. It’s not a pool toy but an everyday ingredient that most people would throw away.
Aquafaba is literally bean water. The water that submerges your chickpeas in the can and its a great substitute for eggs when baking.
So I made Aquafaba Meringue Cookies!
The Recipe (4 ingredients: 90 minutes cook time)
1 cup of water from a can of chickpeas (Other bean types work as well).
3/4 cup of brown sugar (you use whatever sugar you want).
1/2 teaspoon cream of tartar
1 1/4 teaspoon vanilla extract
Medium stainless bowl
Piping bag (Optional)
- Dump bean water content into a medium stainless steel bowl. DO NOT use a smaller bowl as the liquid WILL expand.
- Add the cream of tartar to the bean liquid. Start stirring with an electric mixer on a lower speed. After about 10 minutes the liquid should be white and meringue-like.
- Slowly add in sugar and mix with higher speed settings for 5 minutes.
- Once all the sugar is evenly distributed add in the vanilla extract. Keep mixing until you have stiff peaks (if not sure see below). Total mixing time should be 20 minutes or more.
- Place on a parchment lined baking sheet at 250F for 90 minutes. Using a piping bag and place 1 inch apart. If you don’t have a piping bag use a teaspoon.
- Once done, turn off heat to the oven and let the meringue sit until cooled in the oven.
How to Tell if the Aquafaba is Ready?
Aquafaba can be a hard ingredient to work with and I even messed up my second batch.
You can tell when it is getting close to being finished when the meringue becomes glossy after the sugar has been added.
Another way to tell if you have stiff peaks. Although, I know what a stiff peak is. I was blending so long that I had to google it for assurance. Be careful googling “stiff peaks” you may find something R-rated.
To ensure you have stiff peaks, pull out the end of the electric whisk to see if the peaks stand straight up on their own. If so, shake the bowl, if they don’t move the meringue is ready. If not keep blending with the mixer and don’t be afraid to use that power boost option.
**It is best to over mix this recipe, then under mix it. If you undermix it, the cookies will melt and won’t set. Remember there is a science to baking!!
How I Messed up my Second Batch
You will notice this makes A LOT of meringue cookies. So in an effort to use as much leftover meringue possible, I stacked them on the baking sheet.
First of all, they all melted. Some even disintegrated. It is better to make the cookies smaller (Mine were as wide as a can of tomato paste at their biggest). I also found piping them the meringue set it better than using a spoon.
These turned out better than expected. The house smelled amazing like marshmallows. I would do this recipe again for a potluck or just shock people (There’s something pleasing with telling people I turned bean water into meringue cookies).
This recipe is great for vegan, dairy free, and gluten free diets.
If you have any questions, leave them in the comments below and don’t be afraid to give this post a like.