Description

By Audrey Skoropad

After making chocolate mousse with aquafaba, I wanted to try meringues and I have to say, I was pretty impressed! For those of you who still don’t know what aquafaba is, it’s the latest vegan wonder ingredient. As odd as it may sound, it’s the liquid found in cans of chickpeas or other legumes! Fear not, the liquid doesn’t actually taste like chickpeas, especially when whisked into peaks, which is why chickpea liquid is the most recommended. Black bean or kidney bean liquid has a more pronounced flavour so it’s not the best choice for desserts. So next time you open up a can of chickpeas, I suggest trying my vanilla meringue recipe rather than throwing the liquid down the drain. This recipe is super easy to make and simply requires time as it’s baked slowly at a low temperature. But trust me; the fluffy meringue that melts in your mouth is definitely worth it. It’s really surprizing how closely it tastes to the original made with egg whites! There’s just one caveat: it falls easily, so it’s best to prepare and serve immediately! The liquid from just one can of chickpeas is enough to make nearly two dozen meringues. No Fail Egg Free Meringue Recipe!