📝 About This Recipe
Unlock the magic of plant-based pastry with these ethereal, crisp-shell meringues made from the humble liquid of canned chickpeas. This culinary miracle, known as aquafaba, whips into a glossy, stable foam that perfectly mimics egg whites, offering a light-as-air texture and a clean, sweet finish. Infused with aromatic vanilla and a touch of cream of tartar for stability, these meringues are a testament to modern vegan innovation and sophisticated confectionery.
🥗 Ingredients
The Meringue Base
- 3/4 cup Aquafaba (liquid from 1 can of unsalted chickpeas, chilled)
- 1 cup Superfine Sugar (also known as caster sugar)
- 1/2 teaspoon Cream of Tartar (essential for structural stability)
- 1 teaspoon Pure Vanilla Extract (use clear vanilla for a snow-white finish)
- 1 pinch Sea Salt (to balance the sweetness)
Flavoring & Decorating
- 1 tablespoon Freeze-dried Raspberry Powder (optional, for natural pink swirls)
- 50 grams Dark Chocolate (melted, for drizzling)
- 2 tablespoons Pistachios (finely crushed for garnish)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Cornstarch (sifted, to ensure a dry, crisp center)
👨🍳 Instructions
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1
Preheat your oven to 215°F (100°C). Line two large baking sheets with parchment paper or silicone baking mats. Use a tiny dab of aquafaba on the corners of the pan to stick the parchment down firmly.
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2
Ensure your mixing bowl and whisk attachment are completely grease-free. Wipe them down with a paper towel dipped in lemon juice or white vinegar to remove any lingering oil residues that might deflate the foam.
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3
Pour the chilled aquafaba into the stand mixer bowl. Add the cream of tartar and the pinch of salt.
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4
Begin whisking on medium speed. The liquid will initially turn frothy with large bubbles, then gradually transform into a white, opaque foam.
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5
Once the mixture reaches soft peaks (where the foam curls over when the whisk is lifted), increase the speed to medium-high.
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6
Add the superfine sugar one tablespoon at a time. Do not rush this process; wait about 30 seconds between each addition to allow the sugar crystals to dissolve completely.
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7
Continue whipping for 10-15 minutes until the meringue is thick, glossy, and holds stiff, upright peaks. If you rub a bit between your fingers, it should feel perfectly smooth, not gritty.
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8
Gently fold in the vanilla extract, lemon zest, and the sifted cornstarch using a rubber spatula, being careful not to deflate the volume.
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9
If using raspberry powder for swirls, sprinkle it over the top and give it just one or two very gentle folds for a marbled effect.
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10
Transfer the mixture to a piping bag fitted with a large star or round tip. Alternatively, use two spoons to dollop mounds onto the prepared baking sheets.
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11
Pipe 2-inch wide mounds, leaving at least an inch of space between them. They will not spread much, but they need airflow to dry evenly.
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12
Bake for 1 hour and 45 minutes. Do not open the oven door during this time! The meringues need a consistent, low heat to dehydrate.
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13
Turn off the oven and leave the meringues inside with the door slightly ajar (use a wooden spoon to prop it open) for at least 1 hour, or until the oven is completely cool. This prevents cracking.
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14
Once cooled and crisp, gently peel them off the parchment. Drizzle with melted dark chocolate and a sprinkle of crushed pistachios if desired.
💡 Chef's Tips
Always use unsalted chickpea liquid to avoid a savory aftertaste. If your sugar is coarse, pulse it in a blender for 5 seconds to create your own superfine sugar. Avoid making meringues on very humid or rainy days, as the sugar will absorb moisture from the air and become sticky. For the best volume, use a metal or glass bowl; plastic bowls often retain microscopic fat molecules that hinder whipping. If the meringues feel tacky after the cooling period, bake them for another 20 minutes at the same low temperature.
🍽️ Serving Suggestions
Serve alongside a bowl of fresh macerated strawberries and coconut whipped cream for a vegan Eton Mess. Pair with a hot cup of Earl Grey tea or a dark roast espresso to contrast the sweetness. Crush smaller pieces over a lemon sorbet for a delightful textural contrast. Place atop a vegan lemon tart for a stunning, toasted meringue finish (using a kitchen torch). Serve as a light 'mignardise' at the end of a multi-course dinner party.