Meringue from aquafaba

Aquafaba is a unique liquid that can become the basis for many vegetarian or lean sweets. In the meringue recipe, you can use the liquid from canned peas or cook it yourself. To do this, soak the chickpeas in water for 8 hours, drain, load into a saucepan and fill with clean water. Cook for about two hours (until the peas become soft), gradually add water, as a result, about 150 ml of broth should remain. Drain, cool slightly and use to make meringue.

So, aquafaba is available... Pour it into the bowl of the mixer and beat it at the highest speeds until a fluffy foam forms, you can add salt. The whole process takes about 5 minutes, and the resulting mass looks no different from the classic whipped proteins.

Without stopping the whipping process, we begin to introduce sugar. It should be added in small portions, with each spoon the mass will become more dense and glossy. When all the sugar is introduced, add vanillin and citric acid, which can be replaced with lemon juice. The total whipping time of the aquafaba with sugar is 10 minutes.

The resulting mass for meringue is transferred to a pastry bag or syringe, and deposited on a baking sheet, which must be covered with paper or a silicone mat. If there is no bag, just spread it with a spoon.

Dry the meringue in the oven, preheated to 120 degrees, do not increase the heat, otherwise there is a risk of burning the tops. The drying process is quite long, takes from 1.5 to 2 hours, depending on the power of the oven and the size of the cakes. To check the readiness, remove one meringue. If it easily moves away from the mat or paper, and is firm when compressed, you can turn it off. We leave the cakes in a closed oven until completely cooled.

Finished meringues can be stored for several days, if you put them in an airtight container with a paper napkin on the bottom.

Prepare and surprise the guests!