There is no better topping for a dessert than a light, sweet, and slightly toasted meringue. If you would have told me six months ago that the water in a can of chickpeas is able to create an almost perfect replica of egg-white meringue, I would have called you crazy.
I stand corrected.
This meringue recipe is free from animal products and also has the added benefit of being free of refined sugar. Maple syrup is used as a sweetener instead of the white sugar traditionally used in meringues. The addition of cornstarch and cream of tartar maintain the stability of the aquafaba meringue and vanilla extract adds a delicate flavor to this sweet treat. Feel free to dollop this meringue on Lemon Meringue Pie, Baked Alaska, or any other delectable dessert you can think of. Enjoy!
YIELDS
scant 1 cup
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup aquafaba (liquid from a can of chickpeas/garbanzo beans)
- 1 teaspoon cornstarch
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
Directions
1. Pour the aquafaba in a small saucepan over medium heat. Cook between five and seven minutes, or until the liquid has reduced by half.
2. Pour the aquafaba into a mixing bowl let cool to room temperature. Once it has reached room temperature, add the cornstarch, cream of tartar, and vanilla extract.
3. Start whipping the aquafaba on medium speed. Once the liquid has become frothy, increase the speed to high and slowly add the maple syrup by pouring it down the side of the bowl—not directly into the aquafaba. The aquafaba may take about ten minutes to reach stiff peaks.
4. Place dollops of the aquafaba meringue over the desired dish and broil for 1-2 minutes. Be sure to watch the meringue closely as it can burn quickly! Remove from the oven and serve immediately.
I recommend consuming the meringue on the same day. It will keep for a couple hours at dry, room-temperature.
Also by Olivia: Homemade Coconut Butter
Related: Banoffee Pie with Coconut Whip
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Photos: Olivia Parr
