Light and Fluffy Aquafaba Meringues

Don’t let that chickpea liquid go to waste!

After making our delicious Chickpea deli slices, you’re left with aquafaba—the perfect base for light, airy, and completely vegan meringues. These sweet, melt-in-your-mouth treats are simple to prepare and a fantastic way to make the most of every ingredient.

INGREDIENTI:

• 120ml (½ cup) aquafaba (the liquid from a can of chickpeas)
• 150g (¾ cup) sugar (granulated or powdered)
• ¼ tsp xanthan gum (optional, for stabilization)
• 1 tsp lemon juice

INSTRUCTIONS:

1.Preheat the Oven: Set your oven to 100°C (210°F) and line a baking tray with parchment paper.

2.Whip the Aquafaba: Pour the aquafaba into a clean mixing bowl. Using a hand or stand mixer, whip it on high speed until soft peaks form. This can take about 5–10 minutes.

3.Add Lemon Juice: Incorporate the lemon juice into the mixture and whip briefly to combine.

4.Add Sugar Gradually and Xanthan Gum:  Slowly add the sugar, one spoonful at a time, while continuing to whip. The mixture should turn glossy and form stiff peaks. Sprinkle the xanthan gum over the whipped aquafaba and continue to whip.

5.Shape the Meringues: Use a piping bag or a spoon to place small dollops or shapes of the mixture onto the prepared baking tray.

6.Bake: Bake the meringues in the preheated oven for 2½–3 hours. They should be crisp on the outside and easily lift off the parchment paper.

7.Cool Completely: Turn off the oven and leave the meringues inside with the door slightly ajar until they are completely cool.

Tips and Variations

• For Colored Meringues: Add a drop of natural food coloring to the aquafaba mixture before piping.
• Citrusy Twist: Swap the lemon juice for lime juice or even a hint of orange extract for a different citrus note.
• Chocolate Drizzle: Once cooled, drizzle the meringues with melted dark chocolate for an extra indulgent touch.

Storage Tips

• Store the meringues in an airtight container at room temperature. They’ll stay crisp for up to 5 days (if they last that long!).
• Avoid exposing them to moisture, as this can make them soft and sticky.

Why Use Aquafaba?
Aquafaba, the liquid gold from legumes, is a game-changer in vegan baking. Its ability to mimic egg whites makes it ideal for recipes like meringues, mousses, and even vegan mayonnaise. Plus, it’s an amazing way to reduce waste and get creative in the kitchen!

So next time, don’t toss the aquafaba—whip up these delightful meringues instead! They’re sure to impress vegans and non-vegans alike.

VIDEO RECIPE: