Aquafaba Meringues (Recipe #4)

I am sure your first thought is “what is that word?!”--mine was too when I first heard of it. I will get back to what aquafaba is, but first, I need to say that these treats were delicious and incredible!

Aquafaba is the liquid inside a can of chickpeas. There are many uses for this liquid that is normally poured down the drain. In this case, it was used to create meringues. When it is properly whipped with cream of tartar, it creates a meringue. This meringue can then be baked and cooled to produce cookies.

The only thing I would change is the cooking time, the meringues came out very sticky. The texture was amazing, they melted in your mouth, but they were sticky to touch. I put them back in the oven for another hour at 225 degrees Fahrenheit and another hour to rest. They were much better after!

I am going to keep this recipe for sure!

Taste: 10/10-- I am not going to lie--I was worried how these were going to taste. After all, this is what a chickpea bathes in. These really turned out super sweet with a great texture. I will make these again, for sure!

Level of difficulty: 2/5-- I have never worked so closely with aquafaba, so I was not sure exactly what I was looking for. The cookbook does a great job of explaining how the meringue should look before being piped onto baking trays.

Notes for next time: Dry these longer in the oven, maybe try two hours?