Tuesday, January 3, 2017

Sweet Treats for the New Year--Vegan Aquafaba Meringues!

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aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Sweet treats for the New Year! Making aquafaba meringues is kinda addictive!
Warning! 
This post is all about making aquafaba meringue candies/cookies. It contains LOTS of colorful, swirly photos and sugar.

Half the fun of making these, is photographing them (the other half is giving them away). As a courtesy, I'll add the gratuitous shots after the recipe. Just skip 'em if you're not into them like I am.

Aquafaba meringues are awesome for many reasons: they cost almost nothing to make and are made from something that would normally be considered a waste product, they're a bit of a novelty so they usually bring lots of smiles when you share, and you can make such pretty swirls!

They were basically designed for bakesales.

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Vegan Aquafaba Meringues
Makes 18-20 large meringues
This recipe was developed by Lynn Dic and was originally posted in the Facebook group Aquafaba (Vegan Meringues - Hits and Misses). It's published here with her permission.

Before you start, please read through the notes and recipe below! If you're new to Aquafaba, you can read more about it here. It's basically the cooking/soaking water from cooked legumes, usually chickpeas, but not required.

What You Need:
♥ 1/2 cup chickpea aquafaba 
♥ 1 teaspoon pure vanilla extract
♥ 1/4 teaspoon cream of tartar
♥ 3/4 cup granulated sugar

♥ food coloring (I use Wilton gel)
♥ pastry/decorating bag
♥ large, round holed, decorating tip, optional
♥ chopstick

What You Do:
Wash the bowl of your stand mixer with soap and hot water to remove any oil residue. Dry it well. Preheat oven to 200F and line a baking sheet with parchment paper.

Put the aquafaba, vanilla, and cream of tartar into the bowl of a stand mixer and use the mixer's balloon whisk to quickly combine ingredients. Attach the whisk and begin whipping the mixture, starting on a lower speed and gradually increasing to high. Continue to whip until the mixture has thickened, is white and very frothy, and is clinging to the center spokes of the whisk, about 10 minutes.

Slowly begin to add the sugar, 1 tablespoon at a time, while continuing to whisk at the highest speed your mixer will allow. Whisk in each addition of sugar for at least 30 seconds, before adding more (I have the best success when I whisk in the sugar slowly over a period of 15-20 minutes). When ready, to be piped, the meringue should be very stiff (meringue on the whisk should not budge when you lift it out of the bowl), and the sugar should be completely dissolved. If you're unsure, you can turn off the mixer and feel a little bit of the meringue between your fingers, you should not be able to feel any grit from the sugar. I do notice after all of the sugar has been incorporated. that the meringue goes from a very fluffy and dull mixture, to a more glossy, slightly deflated, marshmallow fluff sort of texture.

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Here's a shot of the prepared piping bag.
It's fitted with a decorating tip, cuffed over a tall glass,
 and painted with food coloring stripes with the help of a chopstick. 
While the meringue whips, prepare the decorating bag. Fit the optional tip, if using, and snip off the bottom of the bag. Turn it inside out over a tall glass, cuffing the bag around the glass so it's easy to reach inside the bag. Dip the chopstick into the food coloring and use it to paint long vertical stripes from the bottom of the bag up to the top--in a line about 4-5" long. If using multiple colors, rinse the chopstick between colors.

When the meringue is ready, use a spoon to fill the bag. Twist the bag closed and pipe the meringue into swirls on the prepared baking sheet. Be sure to pipe the meringue swirls compactly, so they're not hollow when they dry (watch the video below for a visual reference!). Also, give them adequate space as they will settle and slightly spread in the oven.

video

Bake for 3 hours, rotating the tray after an hour or so, for even baking. Turn the oven off, and leave the meringues in the oven until completely cool, about an hour. Once cool, immediately transfer the meringues to an airtight container (they will become sticky if exposed to humidity/moisture). For longtime storage, I usually keep mine in zipper-style plastic bags with a desiccate packet (white rice would work too). For bakesales, I buy small zip style snack bags from the dollar store and put 2-3 in each.

Notes and Tips: 
♥ Use granulated cane or beet sugar (I usually use unbleached granulated cane juice, like Florida Crystals). Unfortunately, coconut sugar will not work in this recipe. If you're interested in making aquafaba meringues with unrefined sugars, check out the file section of the FaceBook Group. There is good info there on how to proceed, but you'll have to order specialty ingredients.

♥ You can add flavor extract to these, as long as it's not oil based. Oil degrades the meringue and contributes to collapse and deflation.

♥ I make aquafaba from scratch chickpeas. I usually soak the beans for an hour in boiling water, drain, add fresh water and pressure cook. Then I store the beans in the cooking water for several hours or overnight, and use the aquafaba once it's thickened. I've made these from canned beans too, without the need to reduce, although I've found some brands work better than others. I prefer using homemade.

♥ Make sure to pipe a solid base, or you'll end up with a hollow meringue!

♥ If you're careful, you can save the piping bag for several batches. I just rinse it out and hang it over something tall to dry out, then tuck away for the next batch.

Photo gallery below!kristy turner, bmfwnev, gluten free, review, vegan, recipe, cookbook, giveaway,waffles

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Full disclosure. This batch turned DZ's teeth a bit pink, so I probably overdid the coloring a little! I'll probably stick to white meringue with stripes, instead of coloring the meringue and adding stripes as well. ¯\_(ツ)_/¯
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Here's the first batch I ever made.
They got a little sticky, so I threw them in the dehydrator to dry again.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
These are finished meringues. They settle and smooth out after about ten minutes in the oven.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Sun Orb Meringue.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Earth Globes.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Earth Globes, just piped.
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Spooky Halloween meringues headed to a party.
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
With sprinkles! (I found glaze free jimmies at a Mexican specialty grocery).
aquafaba, aqua faba, vegan, vegan recipe, vegan  meringue, meringues, kittee, gluten-free,
Posing with pooch!
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xo kittee

Disclosure:
This post contains Amazon affiliate links, which means if you click on a product link and purchase an item, I'll receive a very small compensation.

4 comments:

  1. Hello, they look fabulous. Is the color vegan? Do you have a video how you fill the colored piping bag?

    ReplyDelete
    Replies
    1. Yes. The coloring is vegan. No, I don't have a video. I posted directions for how I paint in the stripes with a photo of the prepped bag... It's pretty easy.

      Delete
  2. Just the sight of these meringue's make me so happy! That's cool how the color piping works, kinda like seeing the magic trick. I've only made a pavlova, like a gigantic meringue but little mini pavlovs would be so cute for my next family dinner. Actually I just made my partner vegan choco chip banana pancakes with aquafaba and I think they're the best pancakes I've ever made! If I was on Facebook I'd for sure join the Aquafaba group.

    ReplyDelete

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