So to continue my usual theme of recipes your mates will NEVER know are vegan, here is a real star. Quick, simple, cheap to make and a real family pleaser. All from something you might normally pour down the sink.
The lightest crunchiest meringues, make ahead, they are fine the next day in an air tight container or I keep them in a glass dome….well, keep is relative as they might keep, but won’t survive long as they are so delicious!
What is Aquafaba? Well, next time you use a can of chickpeas (ideally organic, with no added salt etc, just in water) simply drain the fluid into a container (I love my metal gastronorms for freezing and keeping food). You will get approximately 1 cup full of miracle ingredient AQUAFABA. Pop it in the freezer and when you fancy meringues or other lovelies its ready for you to use.
I find this recipe works best from almost defrosted aquafaba (chickpea water), but you can use straight from the can too. What not make some luscious fresh Beetroot Hummus and have a light supper of jacket potatoes so you have plenty of room for pud?!
Method:
Preheat oven to 120 degrees centigrade, place parchment (not wax) paper on two baking sheets.
Take a cup of aquafaba, and one teaspoon of Cream of Tartar, whisk in a food mixer for several minutes till it becomes thick and peaks very well, you will notice it takes on a glossy sheen that’s just the right moment to stop.
Gradually add a cup of granulated sugar, and a teaspoon of vanilla essence, whisk in well and then simply spoon (or pipe if your fancy) out your mixture onto the sheets in tall individual blobs, you should get 3×4 rows on each sheet, they will collapse a little so give them room to spread.
Bake for 45 minutes in the oven, DONT OPEN THE DOOR AT ALL, then turn off the oven and leave at least one hour, or better still over night.
DELICIOUS with anything… toffee sauce, Boojabooja Ice cream, Soyatoo whipped ‘cream’ strawberries or even on the top of a lemon meringue pie. 🙂