Applesauce, finely ground flaxseed, silken tofu and bananas—all can be used as vegan replacers in recipes for whole eggs. But when it comes to recipes requiring egg whites, a vegan option has been elusive…until recently. Did you know that you can whip up the liquid (brine) from a can of chickpeas into a beautiful vegan meringue? Dubbed aquafaba—aqua is Latin for water and faba is Latin for bean—chickpea brine mimics the structure of egg whites, which are used in recipes like meringues, as well as candies, desserts and baked goods.
So instead of pouring your chickpea liquid down the drain, put it to use in a tasty recipe or two. (And use your chickpeas in another recipe!)
Vegan Meringue Cookies
- Liquid from 1 (15-ounce) can of chickpeas
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¾ cup organic coconut palm sugar, milled into powder
- Preheat oven to 220°.
- In a medium-sized bowl, add chickpea liquid, cream of tartar and vanilla extract. Beat with an electric mixer on high for 1 minute.
- Add sugar gradually; continue to beat until stiff peaks hold in the meringue.
- Line a baking sheet with parchment paper. Spoon teaspoons of the meringue onto lined baking sheet; leave 1 inch of space between cookies.
- Bake for 1 hour, 10 minutes.