Friday 1 July 2016

Aqua faba merignues

vegan, gluten free
Vegan meringues

"Hey guys I've made these great Vegan meringues using the water from a tin of chickpea. They're delicious!"

Unless you're talking to a seasoned Vegan, this is not an attractive way to market the result of today's adventure with chickpeas. You might receive responses such as, "Oh dear! It is a sad and desperate time in the vegan world. The EU referendum has affected you badly!"

If you are met with no curiosity at all, then that just means more meringues for you. There is no doubt about it, this simple 3 ingredient recipe produces meringues as delicious as the original egg-heavy counterpart; I have fed these successfully to vegetarians. 

You will need:
An electric whisk or 3 people with strong whisking arms
The liquid from a 400g can of cooked chickpeas (aqua faba)
½ - 1 cup granulated sugar (depending on your taste preference)
½ - 1 tsp. vanilla extract

You will save a lot of time and energy if the aqua faba is cold. 2 hours in the fridge will be enough. Depending on your strength, you will need an electric whisk

  • Preheat the oven to 100C 
  • Whisk the aqua faba until it forms firm peaks 
  • Slowly pour in the sugar, whilst whisking quickly 
  • Once the mix is firm enough so that you can turn the bowl upside down without losing any, put 2-3cm dollops onto a parchment lined baking tray 
  • Bake for 1.5 hours

This recipe is not my own creation, nor an adaptation, but a truly wonderful development in plant-based cooking developed by Goose Wohlt and Joël Roessel. Click here to learn the history of aqua faba, or 'bean water' if you translate it from latin. Or, click here for a brilliant, lively facebook community dedicated to aqua faba (there are a lot of good recipes to try, more than meringues and pavlova!)

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