♥ Peppermint Vegan Meringue Melts
I’ve been itching to try out egg free meringue for ages. I first heard about the phenomenon after seeing an Instagram post claiming a photograph of brightly coloured orange and pink meringue kisses, plump and beautiful, were completely vegan.
Vegan?! Meringue without egg white? But how was this possible? What could it be made of? I was instantly intrigued.
After asking those exact questions, I was guided to Korasoi’s recipe and found the answer to be from a humble can of chickpeas. The brine we find bathing chickpeas inside the tin, the water we usually drain down the sink, is the actual magical egg white substitute; commonly known as aquafaba.
This special water can be made organically from soaking, then boiling up legume seeds (the most common being chickpeas). The leftover water turns into a viscous liquid and can look slightly yellow or brown. Aquafaba literally means bean water. The thicker the fluid, the more efficient it will be as an egg replacer.
After reading up all about aquafaba and it’s apparent amazing qualities, I’ve been eager to see if it would actually work. Having my vegan sister-in-law around last week was the perfect excuse to give it a go. Both of us as excited as each other… Who would have thought I would be so delighted to open a tin of chickpeas just to get started!
So away we went and whisked up the chickpea water. The water foamed up and I must say the results were pretty impressive. Here’s a quick one minute video to show how it all went down.
I have simplified the recipe to three main ingredients; aquafaba, sugar and cream of tartar.
Cream of tartar is great for stabilising the air pockets when whisking up the aquafaba and I regularly use it when making my usual egg white meringue. You can find this powder in the baking aisle of most supermarkets. However if you don’t have cream of tartar on hand, a pinch of salt or few drops of lemon juice should work although it may not be to the same effect.
The meringue melts in the recipe are flavoured with peppermint extract to give them a refreshingly sweet and cool melt in the mouth taste. Feel free to flavour the meringue at the same stage of the recipe with any extract or essence you like for a change.
The verdict on aquafaba was good. This stuff is incredible. There is no danger of over whisking the bean fluid unlike egg white. It’s quite easy to use. It just takes a bit of time to whip up. I can’t wait to experiment more with this fabulous dairy free, gluten-free, egg free, vegan and most importantly, suitable for baking wonder ingredient.
Please let me know if you try whisking up this magic ingredient. Have you used the genius of aquafaba in other ways and how? Get in touch!