Aquafaba Meringue
Meringue with Garbanzo Water
Vegan patisserie is not easy, it has it’s own little challenges but in the vast majority they can easily be replaced, in my case I don’t mean with processed products, but naturally instead; I have nothing against traditional patisserie, it is just a personal choice, in fact when I am visiting home (Quito-EC) my mom always has homemade Humitas (a traditional fresh corn sort of tamales filled with cheese and green onions instead and lots lots of love) but you won’t find any dairy in my fridge.
Okay now that we all respect our sides and decisions, lets start! Have you heard of Aquafaba? It’s been out for not quite long (2014) and it is basically a translation of water from beans, now to convert this into what seems to be egg whites, that was discovered by a French Tenor Joël Roessel. I personally have previously attempt quite a few times (following recipes) and was not really successful so I decided to try my own little thing, and it worked! So here I am happily sharing with you and hoping this works the same way it did with me.
Okay so here I leave you with my version*
*This recipe is half of a portion of what a 1 whole can of garbanzos contain in terms of water only
Vegan Meringue
Aquafaba Meringue
Makes: 2 Flax Eggs
Prep time:
Total time:
- Pinch of Salt
- 1/8 tsp cream of tartar
- 1/2 tsp apple cider vinegar
- 1/2 tsp flaxmeal**
- amount and ingredient name
- Pour ½ cup of the garbanzo water (aquafaba) in a bowl or your stand up mixing bowl and whisk on high #8 for 3 minutes
- Without stopping the mixer nor decreasing speed add salt and cream of tartar and keep whisking for 2 additional minutes
- Now add the apple cider vinegar and continue whisking for 2 last minutes
- If the recipe calls for ribbon stage meringue tan add the flax meal and whisk for 30 extra seconds until you see a little elasticity growing
**Only add when the recipe calls for ribbon stage meringue