About recipe

Aquafaba is the leftover cooking liquid from chickpeas or other light-colored beans. When whipped like egg-whites or heavy cream, it becomes a vegan substitute for meringues or whipped cream. The final product is like eating a cloud! And don’t worry, the bean taste is not noticeable once the sugar and extract have been added.

Ingredients (serves 50)

• 3/4 cup aquafaba (the drained liquid from a 15-ounce can of chickpeas)
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1 teaspoon extract of your choice (vanilla, peppermint, almond, etc.)
• 1 cup mini semisweet chocolate chips (optional, and choose vegan chips if you want to keep the final product vegan)
• Non-stick cooking spray

Preparation

1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray.
2. Combine the aquafaba and cream of tartar in the bowl; using a mixer, beat on high until white and glossy, and soft peaks form, 2-5 minutes.
3. With the mixer running, slowly add sugar to the aquafaba mixture. Continue mixing until peaks are more defined and stiff, at least 5 minutes more but could take longer. Be patient—you can’t overbeat aquafaba the way you can egg whites.
4. Add extract to bowl and mix until incorporated.
5. Gently fold in chocolate chips (if using), and any food coloring with a spatula.
6. Transfer meringue mixture to a large food storage bag or pastry bag. Cut a slit at the bottom of the pastry bag (if one does not already exist) or in one corner of the food storage bag . Squeeze 2-inch round mounds onto prepared pan about 1 inch apart.
7. Bake at 250 degrees F for about 1 1/2 hours or until dry and firm to the touch.

Note: If using a decorative piping tip, fit it to the pastry or food storage bag before step 6. Other add-ins to consider: Finely ground, dehydrated berries; instant coffee crystals; mini white chocolate chips. You can also dip or drizzle in melted chocolate and let cool.