What is aquafaba and what can I make with it? Delicious Vegan Meringues – Without Egg!
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If you want to know how to make aquafaba, just read on. Aquafaba is the liquid in cans of legumes, like chick peas. It can be used as an egg white replacement in various recipes and one of my favorite uses is to make meringues. Yes, you read that right!
This isn’t a recipe for vegans only. Whether you eat eggs or not, you will enjoy this recipe. It is so easy. And, meringues are so elegant. Everyone will think you spent many hours in the kitchen crafting these little lovelies. I gave some to a friend as a little appreciation gift. When I told her how easy they were to make, she couldn’t believe it! It’s practically as easy as whip, bake, eat.
Whenever I make humus, I use the aquafaba to make these delicious and beautiful treats. The best part about it is that you likely have the rest of the ingredients in your kitchen. To make these vegan meringues without egg, all it takes is some sugar and some vanilla extract. You could use cream of tartar, but that is optional. The cream of tartar helps the merigunes hold their shape a bit. We don’t have kosher cream of tartar here, so I never use it and my meringues come out just fine.
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There are so many options with meringues. You can change the shape, size, color, flavor and even add fillings. I’ve added a drop of food color or flavored extract to make all sorts of varieties. My family loves these double meringues with chocolate between them like the ones pictured here. It’s simple. Just melt some chocolate, use the back of a spoon to apply some to the bottom of one meringue and stick a second meringue to it. These also make a beautiful gift to bring over to a neighbor, a teacher or someone at work.
- 1/2 cup aquafaba (120 grams )
- 1 tsp cream of tartar (optional)
- 5/8 cup sugar (120 grams)
- 1 tsp vanilla extract
- Preheat oven to 250F (120 C)
- Pour aquafaba in bowl
- Add cream of tartar (optional)
- Beat with a whisk attachment until glossy
- Add vanilla
- Add sugar slowly while mixing, until peaks are stiff
- Use a pastry bag to form meringues on a baking sheet lined with parchment paper. Sometimes I use a star tip to get a swirled shape, but most often, I use a round tip and make these macaron shaped meringue. If you don't have a pastry bag, you can use a plastic bag (like a ziploc) with a tiny hole cut at one of the corners.
- Cook at 250F (120C) for one hour until just firm, and not sticky on the outside.
If you like dessert, you’ll love these Italian Bisse Cookies from the Jewish Ghetto of Venice!