Peppermint Meringues- Vegan Aqufaba Recipe (2024)

FAQs

Do aquafaba meringues taste good? ›

In terms of texture, aquafaba meringues look, feel and taste the same as egg white meringues except there is a very slight chickpea flavour that you can taste towards the end. But the main flavours your detect are the airy texture and sweet taste.

You didn't use a stabilising ingredient. This is one of the most important steps to getting a sturdy meringue. Even though you're using aquafaba instead of eggs, adding an acidic ingredient like cream of tartar, vinegar or lemon juice will help to stabilise your meringue.

My next tip is to throw in some cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Cream of tartar: You can use white wine vinegar or apple cider vinegar in place of this. Peppermint/orange/lemon extract: Add this to the meringue at the stage where the vanilla extract is usually added.

Aquafaba Drawbacks

Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

Use cream of tartar.

Aquafaba whipped with cream of tartar takes less time to reach stiff peaks. And aquafaba whipped without cream of tartar will also deflate much more quickly. So if your recipe doesn't call for it, make sure to add a pinch or two of cream of tartar for better whipping results.

The greatest point of failure when making vegan meringues is whipping, or actually not whipping the aquafaba enough. You should get to really stiff peaks. So if you are in doubt, whip a couple of minutes longer.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

How long does aquafaba last in fridge? ›

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

Consider the flavor.

There's no way around it — aquafaba can taste like beans. To ensure your meringues or pavlovas don't taste savory, make sure to incorporate flavorings like vanilla or almond extract. You may even want to add a little more than a recipe calls for to ensure the aquafaba flavor doesn't shine through.

While aquafaba might have a mild chickpea flavor, it's almost flavorless when used as an ingredient. Combining it with other ingredients like sugar or vanilla further masks the beany taste.

Add the chickpea liquid and cream of tarter to a mixing bowl. Beat on high with an electric mixer until stiff peaks form (approximately 4-5 minutes). Add a few drops of food colouring (if using) and gently stir.

using too much can result in a meringue that tastes eggy and sour. To ensure that your meringue is sweet and not eggy, make sure to use fresh egg whites, beat them to soft peaks, add sugar gradually and make sure it's fully dissolved, and use appropriate amounts of vinegar or cream of tartar.