Whip up light, airy meringue for your favorite cakes and desserts—even on a vegan diet. Traditional recipes call for eggs, but aquafaba, the liquid from chickpeas, creates the same stunning results with this foolproof method I've perfected over years of plant-based baking.
Ingredients
Instructions
1. Preheat the oven to 100 degrees.
2. Pour the chickpea liquid into a bowl. Beat with an electric mixer for a few minutes until frothy. Gradually add the sugar and vanilla, whipping until stiff peaks form—the mixture should stay put when you invert the bowl. This takes about 10 minutes total.
3. Line a baking tray with baking paper and pipe or spoon swirls of the batter.
4. Bake the meringue puffs for 1.5 hours at 100 degrees. Turn off the oven and cool inside for 2 hours without opening the door.
Did you know… Chickpea liquid is called aquafaba. Discover more aquafaba recipes for vegan baking wins.
