I am not one for ‘health foods’ or self-enforced dietary ‘requirements’, I steer clear from trendy health regimes and stick to food that just tastes good. But I recently stumbled across a fad that was just too intriguing to pass by – aquafaba.
I know that it sounds a little like a low-impact form of exercise for senior citizens, but aquafaba is actually the salty, gelatinous brine that chickpeas are stored in. I have often pondered at how to use it; I attempt to be as zero waste as possible and chickpea brine was the one thing that I couldn’t find an appropriate use for. Cue vegan meringues…
Aquafaba meringues are a great example of why you shouldn’t believe everything that the internet tells you; after scrolling through countless pictures of cute little tarts topped with crisp and egg-free meringue, I thought I was on to a fool proof new dessert. It appears I was wrong.
First step – drain the liquid off of a can of chickpeas and eat the chickpeas for lunch. Next, whisk the brine until it forms firm peaks, like you would if you were making meringue in an ordinary universe. Surprisingly, it works – and as the liquid plumps up with air bubbles, the salty flavour seemingly evaporates.
Whisk through ¾ cup of sugar and a pinch of baking soda until the sugar has dissolved and the meringue is nice an firm. Spoon dollops onto a tray of baking paper and bake for 30 minutes at 140°C. Or so they say…
I opened my oven, hoping to see a tray of crunchy white globes. Instead, I was greeted with this:
A tray of sticky sugar syrup, amber in colour and bubbling at the surface. I don’t know if I hadn’t beaten the aquafaba long enough, or hadn’t added enough sugar. Maybe it can only be used like Italian meringue, or maybe the internet had lied to me. If anyone can help me with my vegan-induced dilemma, I am all ears!