1. Preheat the oven to 200 F. Line baking trays with parchment paper.
2. Beat chickpea brine until soft peaks form (about 10 minutes).
3. Add cream of tartar and beat for another 3 minutes.
4. Start adding sugar, ¼ cup at a time, pouring slowly. Beat until meringue forms stiff peaks (another 5 minutes).
5. Spoon into a piping bag (I used a Ziploc bag) and pipe meringue into medium size rounds on baking trays.
6. Bake in the oven for 2 hours. Allow to cool, and store in an airtight container.
Aquafaba literally means ‘bean water’ – the water that beans are soaked in, and was only discovered in 2014 (according to aquafaba.com) by a chef on a quest to find an egg alternative. It is a great substitute – 3 tablespoons of aquafaba equals 1 whole large egg. Aquafaba is plant-based, naturally gluten-free, and low in calories. Because it is so new, the complete nutrition analysis is not available. From the website it was found that aquafaba has about 3 – 5 calories per tablespoon, but not a significant source of other nutrients. These meringues call for quite a bit of sugar, but when you divide by the number of servings (100!) you will only get about 5 calories per meringue. A lot of fun to make and experiment with!
I am super passionate about helping people understand the science of food and making it work for them. I love coming up with healthy and tasty meals for my family and sharing them with you!
Have a question? Need nutrition advice? Want a meal plan designed just for you? Just ask me!Contact Laurie