Aquafaba Meringues Recipes

AQUAFABA MERINGUES

Aquafaba Meringues image

Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.

Provided by Jane Black

Categories cookies and bars, dessert

Time 2h

Yield 40 meringues

Number Of Ingredients 3

Ingredients

1 15-ounce can of chickpeas at room temperature
2/3 cup/135 grams granulated sugar
2 teaspoons almond extract

Steps:

Heat oven to 250 degrees. Line two baking sheets with parchment paper.
Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 4 grams

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