CHICKPEA MERINGUE

No separating the yolks from the whites? No worries about licking the whisk after whipping up a meringue? Did you know that Aquafaba - the liquid surrounding canned chickpeas, beans or lentils - is so high in protein that it can do anything an egg white can?

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If you prefer to cook your own legumes, you've been making Aquafaba all this time and didn't even know it. And for some reason, it doesn't taste like chickpea but lends itself beautifully to any meringue-y morsel, from macarons to mayonnaise, and even brownies. Curious?

INGREDIENTS

  • ½ cup Aquafaba (room temperature)

  • ¼ tsp cream of tartar

  • a pinch of salt

  • ½ tsp vanilla

  • ½ cup of icing sugar (or caster sugar)

METHOD

  1. Whip the Aquafaba until it forms medium peaks

  2. As soon as the mixture turns frothy, add the cream of tartar and a pinch of salt

  3. Then, add the vanilla

  4. And finally, slowly incorporate ½ cup of icing sugar (or caster sugar)