These bite-sized meringues are crunchy, crumbly and have that melt-in-the-mouth sweetness, leaving you longing for more!
They’re uncomplicated to make and easy to bake. They also use aquafaba which is a by-product from canned chickpeas (and if often wasted), so you’ll be doing yourself a favour.
Why you’ll love this recipe
- Are the perfect bite-sized treat
- Are a crunchy and crumbly masterpiece
- Contain only three ingredients
- Take minimal time to prep
- Have no preservatives
By-products from this recipe
Although they’re not exactly a by-product, chickpeas are leftover as a result of using the aquafaba from the can.
Chickpeas are full of nutrients and are beneficial for gut health. They’re also packed with protein which makes them beneficial for a plant-based diet.
Aside from eating them on their own or in a salad, you can use them in curries, soups, fritters, falafels and hummus.
You will need
Aquafaba– Is the liquid in a can of chickpeas. To salvage the aquafaba, strain with a fine sieve oven a clean bowl. Aquafaba works in the same way that egg whites do.
Sugar– I have used caster because it adds to the sweetness of the meringues without changing the flavour or colour.
Cream of tartar– Is an acid added to the aquafaba before whipping. It helps stabilise the meringues by boosting the strength of the bubbles present in the aquafaba mix and slowing the rate of their deflation.
Mixer with a whisk attachment– The aquafaba acts similarly to egg whites and therefore, takes some whipping to form stiff peaks. Any high speed electrical whisk will work for this recipe.
Piping bag with star tip– This is optional. If you do not have a piping bag, you can dollop the mixture onto the prepared tray using a a spoon.
Meringues might take on a light brown colour during baking. This can be avoided by further reducing the temperature of the oven and cooking for a longer period of time.
I’ve topped my meringues with a raspberry powder to give them a little a fruity flavour and to add a sour tang. You can also top yours with any fruit (or cocoa) powder desired.
Tips perfecting the recipe
I recommend clicking on the ‘medium peaks’ and ‘stiff peaks’ that are underlined in the recipe to determine when to stop beating air into the meringue mixture.
Many people have different opinions on the desirable texture for their meringues. I personally prefer mine to be crisp the whole way through so I cook them for a longer time. Cook your meringues to your own desired texture.
- Mixer with whisk attachment
- Piping bag with star tip (optional)
- 160 ml Aquafaba (canned chickpea brine)
- 230 g (1 Cup) Caster sugar
- 1/4 tsp Cream of tartar
- Preheat oven to 140° Celsius and line a tray with baking paper or a silicone mat
- In a clean bowl, whisk together chickpea brine and cream of tartar until medium peaks form
- Slowly beat in sugar, one tablespoon at a time. Continue beating until stiff peaks form
- Place meringue into a piping bag with a star tip and pipe onto prepared tray. You could also spoon the mixture onto the tray in equal portions for a more rustic feel.
- Bake for roughly 2 hours or until meringues come away from the baking paper cleanly and are completely crisp. If you prefer a gooey meringue, remove from the oven earlier or when desired texture is achieved. Let cool on tray