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
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