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Making aquafaba (chickpea water) meringues

Wednesday, January 17, 2018

These vegan meringues are so easy to make and a really thrifty way to use the water left behind in a can of chickpeas. They are cheap, tasty and versatile.

I was asked by Wifi refugees to do the #surviveon20 challenge to raise awareness of the plight of refugees and asylum seekers in NI who have no choice but to survive on a weekly food and drink budget of £20.00.  You can read about my challenge here.

During my challenge, I tried to create a range of cheap but tasty and nutritious dishes and decided to try making these aquafaba meringues.

I have read about aquafaba, which is the viscous liquid from a can of chickpeas.  We normally throw it away but it is actually a perfect egg subsitute and can be used in all sorts of sweet and savoury dishes.

Make sure to cook the meringues on a really really low heat.  My first attempt burnt and collapsed.  They are quite fragile when made but taste great and are perfect for vegans!

  • juice from a 400g can of chickpeas
  • 125g caster sugar
  • 1/2 tsp bicarbonate of soda
  • drain the liquid from the chickpeas into a bowl
  • whisk until stiff (this takes a lot longer than with egg whites)
  • add the sugar and bicarbonate of soda a bit at a time
  • Either pipe or spoon onto a lined baking tray
  • Bake in the oven at a very low heat, circa 90C for 2 hours, making sure not to open the door
  • turn the oven off and allow to cool completely without opening the door
  • Serve with your toppings of choice
Number of ingredients

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