Aquafaba Merinques
Makes about 3 dozen Meringues.
Ingredients
1/2 cup Aquafaba
1/4 teaspoon Cream of Tartar
3/4 cup Sugar
1 teaspoon Vanilla extract
Instructions
Preheat oven to 200 degrees.
Line a sheet pan with Parchment paper.
In a clean dry bowl add the Aquafaba and Cream of Tartar to the bowl.
Using either a handheld or stand mixer with a whisk attachment, beat at high speed until medium peaks form.
Slowly add the sugar one Tablespoon at a time until all incorporated together. Add the Vanilla extract and continue to beat the mixture for 5 minutes or so until it is shiny and stiff peaks form.
Either spoon the Meringues into the pan or use a pipping bag and pipe decorative rounds evenly spaced on the sheet pan.
Bake for 1 1/2- 2 hours until crisp, not gooey on the inside.
Store in an air tight container away from humidity.
Notes
So you like a classic Meringue but your child has an egg allergy. Not to worry we have got you covered. Don’t get freaked out but you may have heard about Aquafaba but were hesitant to give it a try fearful that you may spend all of this time in the kitchen and then throw out everything you just spent time and money on. We have tried these for you and had super success with this recipe. Like all classic Meringues, you have to follow the directions and take the time to dry them out in the oven. They really do make light confections that could be piped out in any shape and possibly filled with melted chocolate. Get out your stand mixer and get whisking you will never turn back to egg whites again.