Chickpeas do it all, friends. The brine they come in when canned can even be transformed into something I find mind-blowing: meringue akin to egg whites.
I’ve been gawking for months at some of my favorite food bloggers using aquafaba in their recipes (cough cough, Minimalist Baker), so it was finally time to have a go. My first trial was a macaron, which burned in the oven. The second time around I got rid of the almond flour and went for a plain meringue… sweet success.
These meringues aren’t too sweet, though. That’s the beauty of an unrefined sugar like coconut sugar.
A 16oz. can of chickpeas yields about 1/3 cup of aquafaba. When whipped, this makes a lot of meringue so don’t worry if the liquid falls shy of 1/3 cup.
The final product is super delicate, so don’t bank of these to be a filling snack. They make for a beautiful addition to a dessert table on a special occasion, though.
- 1/3 cup aquafaba
- 1/2 teaspoon xantham gum
- 1/3 cup coconut sugar*
- optional: crushed nuts
In a bowl using a Kitchenaid or handheld mixer, whip aquafaba until frothy. Add xantham gum and continue to whip until stiff, shiny peaks form.
Preheat oven to 225°F and line 2 baking sheets with parchment or silicon. Add coconut sugar, whip until completely incorporated.
Add aquafaba meringue into a piping bag (or ziploc) and pipe 1 – 1 1/2″ circles onto the lined baking sheet. Sprinkle with crushed nuts if desired.
Bake for 1 hour, rotate pans, bake for an additional 1 hour.
*it’s ideal to have the coconut sugar be as fine as possible. I passed the coconut sugar through a mortar and pestle once before incorporating.