I recently learned about aquafaba and have been stock piling it in my fridge, trying out new recipes to find delicious ways to use the chick pea water. That’s right, chickpea water – so when you open a new can of chickpeas, start saving that water from the can instead of draining it down your kitchen sink! The brine from canned chickpeas, aka aquafaba, can be used in place of egg whites in many recipes, like these Coconut Meringue Cookies.
Aquafaba meringues are a vegan version of the traditional egg-white meringue. This is a recipe for simple aquafaba meringues that taste amazing on their own, and you can also make them into macarons.
3/4 Cup Aquafaba (liquid from canned chickpeas)
1 Cup Powdered Sugar
1/2 tsp Vanilla or Almond Extract
1 tsp Cream of Tartar
In a cold mixing bowl, use an electric mixer to whip the aquafaba until it forms soft peaks.
Once soft peaks are forming, add the cream of tartar and continue whipping.
Add the vanilla or almond extract, and slowly add sugar while constantly whipping.
Continue whipping until stiff peaks form.
Scoop the mixture into a piping bag, then squeeze 1″ drops onto a parchment lined baking sheet.
Bake at 250′ for 1 1/2 hours, then let sit in oven for 1 hour before opening the oven door.