Almond Aquafaba Meringues (Recipe #123)

I just love the idea of reducing waste. I never thought about aquafaba, or the liquid inside a can of chickpeas to be waste, until I heard that you can use it in recipes. This basically free ingredient can turn into an incredible dessert with the help of some sugar and cream of tartar. This recipe is a variation of the aquafaba meringues that I previously posted about. The only thing different about this variation is that it uses almond extract rather than vanilla extract. I loved the flavor of these meringues!

I was a little disappointed with what happened after baking them. This time the meringues became very soft. The texture was almost like a marshmallow. I think this is because I made them too large. I am glad I know, so that next time I can make them smaller, but not too small.

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I love these!