The meringues made of aquafaba are nothing but chickpea water whipped (or other legume) with sugar… yes, even I couldn’t believe it and obviously not being my field of expertise in vegan cooking, I had to do some research.
The cooking water of chickpeas is used to make meringues and I must say that even though I was very skeptical, they are very good even without using eggs!
I recommend using canned chickpea water because it has the right concentration. I tell you this because my first attempt was with the cooking water of homemade chickpeas and I did not have a good result.
This base can also be used to make cookies and meringue-based recipes.
I couldn’t calculate the calories of this product because they are just water and sugar, and I don’t know exactly how many calories the chickpea cooking water contains, but as I wrote above, approximately 400 in total, so about 12 for each meringue.
Anyway, the calories are really very few!!!
So try making them too, I am curious to know what you think of the taste of alternative meringues without egg whites!!!
Approx. 400 total Kcal
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 34 meringues
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Aquafaba Meringues
- 3/8 cup Cold chickpea water
- 4.23 oz Sugar
- 1 tbsp Lemon juice
Preparation of Aquafaba Meringues
In the cake mixer, put the chickpea cooking water, whip at high speed for a few minutes, then add the lemon and continue to blend.
Add the sugar and whip until a white foam is obtained, it will whip better than when you whip egg whites.
Line a baking tray with parchment paper, form meringues with a piping bag and bake at 212°F for at least 1 hour.
They need to dry at a low temperature, so it will take time!
