For a long time I was intimated by the idea of vegan meringues. Now I can’t remember why because it couldn’t be any easier, and if you ask me, it’s pretty badass to use aquafaba as a substitute for egg whites.
What is aquafaba? It is the liquid leftover from cooked chickpeas. You can either use the aquafaba from canned chickpeas or cook the chickpeas yourself and use the leftover cooking liquid. However, I advise to use the canned chickpea liquid just because it seems to be more reliable as I have experienced in the past.
My favorite way to use aquafaba is to whip up some delicious vegan meringues. Why not add some love beets powder to turn them into these gorgeous pieces of art.
1 tsp love beets powder + 1 tbsp of water or beet juice
1 can of chickpeas
1/2 cup monkfruit sweetener (powdered)
1/4 tsp cream of tartar
Preheat oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper. Drain the liquid from your chickpeas into a medium sized bowl but reserve the chickpeas for another use. Beat with your hand mixer or a Mixer Machine at high speed for about 5 minutes. Add the cream of tarter and start adding the monk fruit sweetener gradually. Continue beating for another 2-4 minutes until a stiff peak forms.
Mix the beet powder with water or beet juice and strain through a sieve. Add a few drops of that beet liquid to the meringue mixture and make a few swoops with a spoon or spatula. Do not overmix.
Scoop the meringue in a few scoops (with your spoon) onto your baking sheet and bake in the oven for about 2 hours. Turn oven off, open the door slightly and wait for another 30 minutes before storing the meringues in an airtight container.