Aquafaba is amazing stuff. That it can do what egg whites do in many recipes (though not all) was a revelation to me. Meringues were the first aquafaba recipe I tried. Basically the same as standard egg white meringues but needing a little flavouring to change the slight beany flavour that is part of the profile.
Ratios:
45g/2 tablespoons aquafaba = 1 large egg white
70g/2.5oz raw granulated sugar per 45g aquafaba
Recipe:
For 90g/4 tablespoons aquafaba
Makes 18-24 small to medium sized meringues or 1 large meringue case
Ingredients
90g/4 tablespoons aquafaba from canned chickpeas at room temperature
scant 1/4 teaspoon cream of tartar
160g/6oz granulated raw sugar
1/4 teaspoon vanilla extract
a few drops almond extract
Method
Preheat your oven to 120C/250F
Line or very lightly oil one or two baking sheets depending what you are making
Place the aquafaba in a roomy mixing bowl.
Beat until it becomes frothy, the add the cream of tartar.
Continue beating until soft peaks form, then add the vanilla and almond extracts, beating in and then add the sugar a little at a time as you beat until the mixture becomes thick and glossy.
Scoop or pipe the meringue as wanted onto a lined baking sheet.
Bake for about 2 -21/2 hours until the meringues are hard and crisp.
Allow to cool.
Can be stored in an airtight bag or container for up to several days.
