Aquafaba Meringue
Aquafaba meringues use whipped chickpea liquid instead of egg whites to create crisp, airy sweets. Baked low and slow, they finish glossy outside, light inside, and gently vanilla scented.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Strain aquafaba and whip it with cream of tartar and salt until foamy and beginning to hold peaks.
Add sugar gradually, beating until the meringue is glossy and stiff.
Beat in vanilla, then pipe small kisses onto a parchment-lined tray.
Bake at low heat until dry and crisp, then let the meringues cool in the turned-off oven.
Store airtight once fully cool so they stay crisp.
π· Perfect Pairings
Complete your meal with these
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