📝 About This Recipe
Unlock the magic of plant-based pastry with this revolutionary meringue made from the humble chickpea. By harnessing the proteins and starches of 'aquafaba,' we create a glossy, marshmallowy cloud that defies logic and delights the senses. This recipe yields a crisp exterior with a melt-in-your-mouth finish, proving that you don't need eggs to achieve confectionery perfection.
🥗 Ingredients
The Base
- 3/4 cup Chickpea Liquid (Aquafaba) (strained from a standard 15oz can of unsalted chickpeas, chilled)
- 1/2 teaspoon Cream of Tartar (essential for stabilizing the protein structure)
Sweeteners and Aromatics
- 3/4 cup Superfine Sugar (Caster Sugar) (pulsed in a blender if only granulated is available)
- 1 teaspoon Pure Vanilla Extract (use clear vanilla for a snow-white finish)
- 1 pinch Sea Salt (to balance the sweetness)
- 1/4 teaspoon Almond Extract (optional, for added depth)
Optional Toppings
- 2 tablespoons Freeze-Dried Raspberries (crushed into a fine powder)
- 1/4 cup Dark Chocolate (melted, for drizzling)
- 1 tablespoon Pistachios (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 210°F (100°C). Line two large baking sheets with parchment paper or silicone baking mats. Ensure your mixing bowl and whisk attachment are spotlessly clean and free of any residual grease.
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2
Strain the liquid from the can of chickpeas into a small saucepan. Simmer over medium heat for about 5 minutes until reduced by one-third. This concentrates the proteins for a more stable foam. Let it cool completely in the fridge before using.
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3
Pour the chilled, reduced aquafaba into the bowl of a stand mixer. Add the cream of tartar and the pinch of sea salt.
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4
Using the whisk attachment, begin beating the liquid on medium-low speed for 2 minutes until it becomes frothy and small bubbles form.
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5
Increase the speed to medium-high. Continue whisking until soft peaks form, which usually takes about 5-7 minutes. The mixture should look like white shaving cream.
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6
With the mixer running, add the superfine sugar one tablespoon at a time. Do not rush this process; wait about 30 seconds between each addition to ensure the sugar dissolves completely.
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7
Once all the sugar is added, turn the mixer to its highest speed. Whisk for another 5-10 minutes until the meringue is thick, glossy, and holds very stiff peaks.
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8
Test the texture by rubbing a bit of the meringue between your fingers. If it feels gritty, continue whisking until the sugar is fully dissolved and it feels silky smooth.
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9
Gently fold in the vanilla extract and almond extract using a rubber spatula, being careful not to deflate the air you've just incorporated.
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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 swirls, leaving about an inch of space between each. If using toppings like raspberry powder or pistachios, sprinkle them lightly over the tops now.
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12
Place the sheets in the oven and bake for 1 hour and 45 minutes. Do not open the oven door during this time, as the temperature drop can cause cracking.
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13
Turn off the oven and leave the meringues inside for at least another hour (or even overnight) to dry out completely. This ensures they are crisp all the way through.
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14
Once completely cool and dry, gently peel the meringues off the parchment paper. They should feel light as air and sound hollow when tapped.
💡 Chef's Tips
Always use a metal or glass bowl; plastic bowls often retain microscopic traces of fat that prevent the aquafaba from fluffing up. If your meringues turn out sticky, it is likely due to high humidity in your kitchen; store them in an airtight container immediately after cooling. For the best flavor, use aquafaba from unsalted chickpeas to avoid a savory aftertaste. Reducing the aquafaba on the stove is the secret 'pro move' that guarantees the meringues won't collapse in the oven. If you don't have superfine sugar, simply pulse regular granulated sugar in a food processor for 30 seconds.
🍽️ Serving Suggestions
Serve alongside a bowl of coconut whipped cream and fresh passion fruit for a vegan Pavlova experience. Crush the meringues and layer them with macerated strawberries and dairy-free yogurt for a 'Vegan Eton Mess.' Pair with a hot cup of Earl Grey tea or a dark roast espresso to contrast the sweetness. Drizzle with melted dark chocolate and a sprinkle of flaky sea salt for a sophisticated dessert platter. Use as a decorative garnish on top of a lemon tart or chocolate ganache cake.