eggless Baked Meringue
Melt in your mouth delicious meringue made with aquafaba
I hate missing out on fun desserts! This is crazy easy with only 2 ingredients (plus fillings). A great dessert for someone who has egg allergies, or is vegan.
150 ml aquafaba (the juice from a can of chickpeas)
200 g confectioners’ sugar
Mix aquafaba with wire whisk attachment on high. Once they are whipped to stiff peaks (you can turn the whisk upside down and it doesn’t fall off), turn mixer to medium-high. Slowly add powdered sugar, one spoonful at a time. Once all sugar is in bowl, use a spatula to scrape sides and mix well.
Put in a piping bag (a ziploc bag will work if you don’t have piping bags).
Make small circles on parchment paper-lined baking sheet.
Bake 225°F (107°C) for 2 hours and 8 minutes.
Garbanzo beans will give approximately 150ml of liquid. (I doubled the recipe) Tip: generic brands tend to give more liquid which is good! But I try to get cans that only contain beans, salt and water. No extra junk.
If you don’t have a scale, 200 g is approximately 1 1/2 cups.
Use whisk attachment on mixer.
It starts out foamy.
And gets more and more foamy.
It looks good, but still too runny.
Getting there…the mixture is dripping less quickly, but needs more mixing.
It’s beautiful and shiny, just like regular meringue!
Stiff peaks
Put in a piping bag (or use an ice cream scooper)
Put on a parchment paper-lined baking pan. (You can try it before baking. Tastes like marshmallows.)
225* F, 2hrs 8min
Baked and beautiful! Crunchy, but dissolves in your mouth.
The best topping: fruit. I added a spoonful of sugar and lime juice.
Once, I made them large, about 4 inch diameter. I sliced off the top. The center is empty. I added a mixture of palm shortening, powdered sugar, lime juice and lime zest. Topped with a strawberry compote.