Today, we’re making Meringues using aquafaba or chickpea water instead of egg whites. So, if you have a recipe that calls for egg whites, but you need to make alterations to accommodate food allergies or dietary concerns, you can consider aquafaba as an option. Now, this isn’t a special recipe. We’re simply making a straight substitution, 6 tablespoons of aquafaba for 3 egg whites.
We add our aquafaba, followed by Cream of Tartar, then some vanilla, and a pinch of salt. Then, we’re going to beat the mixture until stiff which in this case took about 6 minutes. What does it look like to you? Although it’s aquafaba, it looks an awful lot like egg whites.
Now,we’re going to start adding our sugar, a little bit at a time, and beat until stiff. Then, it’s on to the baking pan and into the oven where we’ll bake them at 275 degrees for 60 minutes. Turn off the oven and leave the meringues in the oven for at least another hour to dry.
Here’s our final product except there’s no eggs in these meringues, and my daughter, who is allergic to eggs can eat them.