Vegan Meringue with Aqua Faba | Tutorial by Mary's Test Kitchen

Uploaded by Judith Lane on April 5, 2019 at 5:25 pm

Vegan Meringue with Aqua Faba | Tutorial by Mary's Test Kitchen

This basic vegan meringue recipe is simple. The base is aqua faba...which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post: http://www.marystestkitchen.com/making-vegan-meringue-with-aqua-faba/

But don't knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.

You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.

This recipe requires the use of refined sugar. If you don't/can't consume refined sugar, do not make this recipe for yourself.

Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn't work for all types so check out the Facebook group to get more information from fellow experimenters.

This tutorial was inspired by all the lovely folks at the Vegan Meringue - Hit's and Misses Facebook group. Join in on the experimenting fun here: https://www.facebook.com/groups/VeganMeringue/

Learn more about the origin of this technique at http://aquafaba.com/

**Please excuse my especially nasally voice today. Hay fever is also happening**

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INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract

INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring

NOTES
Brand to brand and even can to can, the bean brine's consistency will be thinner or thicker. It doesn't have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.

If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 - 50%.

I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.

Good luck!

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MORE RECIPES WITH AQUA FABA

How to make Aquafaba from scratch (from dry chickpeas):
https://www.youtube.com/watch?v=uztw9FUF3f8&index=5&list=PL6QDlGTnYxpGzcw6TPQiElFMcuJ5FIwq0

Alternate How-To for Basic Meringue:
https://www.facebook.com/groups/VeganMeringue/permalink/392290507625288/

Simple Strawberry Seafoam Candies by ME!!: https://youtu.be/gaXBe4Axw60

Vegan Meringue Ice Cream Sandwiches by The Lazy Vegan Baker: https://thelazyveganbaker.wordpress.com/2015/04/18/vegan-meringue-ice-cream-sandwiches/

The BEST Chocolate Chip Cookies by VedgedOut.com:
http://vedgedout.com/2015/03/26/the-best-vegan-chocolate-chip-cookies/

Peaches & Cream Macaron by Floral Frosting:
http://floralfrosting.blogspot.co.uk/2015/03/peaches-cream-macarons.html

Step-by-step Vegan Macaron Video by Floral Frosting:
https://www.youtube.com/watch?v=KAl_mdYSkoI

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This basic vegan meringue recipe is simple. The base is aqua faba…which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post: http://www.marystestkitchen.com/making-vegan-meringue-with-aqua-faba/

But don’t knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.

You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.

This recipe requires the use of refined sugar. If you don’t/can’t consume refined sugar, do not make this recipe for yourself.

Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn’t work for all types so check out the Facebook group to get more information from fellow experimenters.

This tutorial was inspired by all the lovely folks at the Vegan Meringue – Hit’s and Misses Facebook group. Join in on the experimenting fun here: https://www.facebook.com/groups/VeganMeringue/

Learn more about the origin of this technique at http://aquafaba.com/

**Please excuse my especially nasally voice today. Hay fever is also happening**

*****************************************************************
INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract

INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring

NOTES
Brand to brand and even can to can, the bean brine’s consistency will be thinner or thicker. It doesn’t have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.

If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 – 50%.