This post will either amaze you or freak you out, kind of depends on how you feel about chickpea meringue! I personally heard about it and thought it sounded crazy (if you don’t know about this aquafaba/chickpea meringue deal, read more about it), but it’s actually really stinking amazing that juice from a can of chickpeas can be turned into a dreamy, creamy versatile vegan meringue. I held off on trying it for such a long time, partly because my inner desire for real vegan baking just couldn’t fathom that bean juice (<–promise I won’t ever use that phrase again) could be whipped into clouds of pillowy marshmallow fluff like clouds. But, a couple of weekends ago I decided to go for it and I’m pretty much hooked. Let’s look deeper into this vegan meringue and figure out how we can use it, shall we?
Honestly, I don’t know who figured out that whipping up chickpea juice would result in the easiest vegan meringue around, but I’m so glad they did. For a long time, I missed baking a few of my favorite pre-vegan fancy desserts, mainly anything that involved whipped egg whites or needed fluffy marshmallows folded in. I never thought I would be able to replicate high rising souffles, perfect macaroons, or even make easy homemade marshmallows vegan (attempting all of the above now that I know the wonders of this stuff, so stay tuned!). So, I was extremely pleased when I saw firsthand how easy it is to make vegan meringue and how many ways I thought up to use it right away. Basically, you take the juice from a can of chickpeas, add in some xantham gum or guar gum, vanilla and powdered sugar. After it’s whipped for a while in stand mixer, voila! Light, fluffy peaks of vegan meringue goodness are ready to be used. If you want to make it a bit less solid, like I did, add in a half cup of maple syrup and it becomes super easy to use as more of a spread, rather than stiff vegan meringue. The nice part about this meringue is that it keeps for quite some time and is super easy to whip back up if it starts to fall while it’s being stored in the fridge.
Is this creeping your out? It shouldn’t! I honestly thought it was going to be WAY harder to make chickpea meringue than it really was, but it’s all about keeping an eye on it and having faith that it will turn out. You might not want to tell non-vegans that you made it from chickpea juice (I certainly didn’t tell my fiance because he would be all WHAT and never go near it), but really, they don’t need to know if they are just going to be creeped out. Tell me, have you tried chickpea meringue and what have you made?! I have a million and one ideas running through my head and constantly being scribbled in my notebook to use it in, so I’m already dreaming up a whole month’s worth of recipes. I would love any tips, tricks or questions you might have about it!
p.s. No, it doesn’t taste like beans, promise.
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Resources for this recipe:
- 1 cup (1 can's worth) chickpea brine
- 1½ teaspoons xantham gum
- 1 teaspoon lemon juice
- 1¼ cups powered sugar
- 1 teaspoon vanilla extract
- In the bowl of a stand mixer fitted with a whisk attachment, whisk together the chickpea brine, xantham gum and lemon juice on the highest setting until mixture is thick and foamy. Add the powdered sugar and vanilla extract and continue to beat for another 3-4 minutes, until mixture is thick and creamy. Use in parfaits, smore's, to top oatmeal or put in between two cookies!