From waste product to meringue kisses. Egg-free meringue is no longer an oxymoron. I am sure most of you know aquafaba, essentially the thick liquid that you discard when you buy a can of chickpeas or other beans —has become super famous for its ability to replace egg whites.
So when boiling chickpeas starches leak from the peas which then mixed with sugar and cornflour causes it to form a stable foam when whipped and baked at a low temperature to set like meringue. And it doesn’t only work with chickpeas. I have done a lot of experimenting with butter beans, white beans, and white kidney beans – so how about next time your are throwing out the chickpea and bean water make some pink meringue kisses?!
Vegan Pink Meringue Kisses
- Liquid from 1 can chickpeas
- 1 cup icing sugar
- 1 tbs cornflour
- 2 tbs maple syrup
- 1 tsp vanilla extract
- 1/2 tsp of Dragonfruit Powder (Just Blends)
Drain the chickpeas, reserving the chickpea water. Chill the chickpea water for 2 hours. Preheat oven to 150 degrees celsius and line a baking trays with baking paper. Transfer the aquafaba to a standmixer and whisk for 8 minutes or until mixture turns to soft peaks. Add sugar, a tablespoon at a time, whisking constantly for 15 minutes or until sugar is dissolved. Fold through the cornflour and the dragonfruit powder. If you like your meringues to be even more pink add more dargonfruit powder. Fill the meringue into a piping bag using a round nozzle. Now pipe little meringue kisses onto the baking paper. Place in the oven and immediately reduce temperature to 100 degrees Celsius. Bake for 1 hour or until outside of meringue is firm and crisp. Turn off oven and leave to dry out in the oven for 4 hours or overnight. Melt chocolate and drizzle on top of your meringue kisses.
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @nic_whensweetbecomeshealthy so I don’t miss it ♥