Aquafaba Meringues
Crisp, almond-scented aquafaba meringues turn chickpea liquid into a light vegan sweet with a glossy whip and delicate crunch.
Prep 30 min · Cook 1 hr 45 min · Total 2 hr 30 min · Makes about 48 meringues
Ingredients
- Sugar
- Almond extract
Directions
- Set the oven to 250 degrees. Cover 2 baking sheets with parchment paper.
- Strain the chickpeas and keep the bean liquid, also called aquafaba. You should end up with about 3/4 cup liquid. Save the chickpeas for something else. Transfer the liquid to the bowl of a stand mixer.
- Using the whisk attachment, beat the aquafaba on high speed until it holds stiff peaks, about 15 minutes. Add the sugar gradually, one heaping tablespoon at a time, whisking until the mixture turns shiny, then mix in the almond extract.
- Scoop the aquafaba mixture with a tablespoon and drop it into mounds on the prepared baking sheets. Bake for 1 1/2 to 2 hours, until the meringues feel dry and firm when touched. Cool the meringues before serving. Store them in an airtight container for 2 to 3 days.