Who would have ever imagined that if you poured the juice from around a can of chickpeas into a bowl and whisked it on high for several minutes that it would turn into the creamiest fluffy meringue you ever did see? Not us! But it totally does! We have baked it a 225 for an hour to crisp it into the traditional meringue, and we have frozen it into a frozen ice cream mousse dessert. This vegan hot commodity called “aquafaba” is truly a miracle in the making as more and more uses are being discovered. Check out our favorite use below
Chocolate Vegan Meringue
- Drain the aquafaba from 1 can of chickpeas and set aside in the kitchenaid bowl
- 1/2 cup sugar (and 1/4 cup more if desired)
- 1.5 tbsp vegan cacao powder
- Preheat oven 225 degrees farenheit
- Prepare a piping bag
- Prepare a baking sheet with parchment paper
Whip the aquafaba on high for several minutes until it reaches stiff peak stage. Then begin to add sugar 1 tablespoon at a time allowing it to be completely mixed prior to adding another tablespoon of sugar. Once all sugar is incorporated add the cacao powder. Taste and add more sugar or cacao to your taste, in teaspoon amounts as the cacao is extremely strong.
Once the mixture is combined and stiff peaks you now have a choice.
Preheat oven to 225 and bake for 1 to 1.5 hours or Place in a freezer safe dish and freeze for several hours and then serve as ice cream.