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Vegan Meringue!

LIKE OGP ON FACEBOOK :
This happened in my kitchen today! Isn’t that gorgeous? It’s vegan meringue!! Vegan bloggers worldwide are experimenting using canned chickpea brine and sugar, beating it together until it formed stiff peaks, and calling it meringue. To good to be true? I had to try for myself.

Vegan Meringue!

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1 cup chickpea brine (aquafaba)
  • 1/2 cup vegan cane sugar
  • 1 teaspoon vanilla extract

Preparation

  1. Place all ingredients into the bowl of a stand mixer. Attach the wire whip and let it rip until stiff peaks from.

 

 

Notes

Chickpea brine is the liquid in a can of chickpeas. A hand mixer will work fine but may take longer. Enjoy!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Aquafaba

 

AUTHOR & RECIPE DETAILS


photo

I am vegan and I am a wife, mom, and yogi. We have inspired many of our friends and family to think about what they are eating. All of my recipes are easy. E A S Y. If they weren’t, I would not be in the kitchen at all! Almost all of the dishes I make take less than half an hour. Check out my website at Lisa's Project Vegan.


 

 



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0 comments on “Vegan Meringue!”

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aquafaba
1 Years Ago

Thank you for helping get the word out about our aquafaba vegan meringues. It is highly recommended that you keep or restore the attribution associated with recipes like this one. In case anyone is interested in more, please join the Vegan Meringues - Hits and Misses! facebook page or visit aquafaba.com.


Reply
Plant_Based_Living
1 Years Ago

Holy $#!t! Talk about perfect timing, just reading this and made hummus earlier for vegan Mid-Eastern night and so had still had leftover chickpeas in brine and had to try this! I was curious to see if it worked with the brine from the dried chickpeas I cooked and it does, so don\'t have to use canned chickpeas either! Unfortunately, I didn\'t all the ingredients on hand to make a vegan lemon meringue pie tonight or I\'d be doing that right now too! Tomorrow though for sure...


Reply
CoCo
27 Apr 2015

Sounds good, however I do have a comment (question). I currently live in the Middle east and indulge on and off in the wonderfully prepared Hummus that is freshly available almost everywhere. Now I read in one of my researches that you need to soak chick peas for at least 12 hours and change the soaking water several times before boiling in order to destroy the relatively high content of Phasin. My question regarding your recipe is if it is based on using the first soaking brine? and if so, what could you tell me about Phasin contents? Thanks a lot for your comment:)

Emily Jelassi
1 Years Ago

looks like meringue, but how does it bake and more importantly, how does it taste? does it taste like chickpeas??


Reply
Jil Nelson
1 Years Ago

What the heck is aquafaba. Be smart.

Jil


Reply
Kari
1 Years Ago

Now do marshmellows! I cant get them right. They just stay "fluff".


Reply


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