Aquafaba Meringues

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.

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