Aquafaba Meringues | Vegan Meringues Recipe (2024)

FAQs

Why is my aquafaba not working? ›

Aquafaba needs to be whipped on high speed, so be sure that you have your mixer set high enough to get good results. Did you make sure to add a stabilizer? Don't forget to add a stabilizer. It will whip without one but will quickly deflate and not be able to withstand any additions (like sugar).

You can't overbeat meringue – It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that it is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

Use fresh egg whites. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Use eggs at room temperature. Cold egg whites tend to reduce meringue volume.

Cream of tartar is key to stable whipped aquafaba. Just 1/8 teaspoon per 2 tablespoons aquafaba does the trick. Amp up the power. Just like egg whites, you'll need to use an electric mixer — either a stand or hand model — to get your aquafaba beaten to stiff peaks.

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Our Aquafaba can't be over whisked! Hurrah…! However, once combined with other ingredients there is a danger of over-whisking the batter in certain recipes, so be sure to read the instructions carefully.

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Aquafaba Drawbacks

Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

You didn't use a stabilising ingredient. This is one of the most important steps to getting a sturdy meringue. Even though you're using aquafaba instead of eggs, adding an acidic ingredient like cream of tartar, vinegar or lemon juice will help to stabilise your meringue.

You forgot to add cream of tartar.

A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result.

Aquafaba will freeze well for about 3 months. You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.

If you're making a cake and you want to reach the soft peak stage, you'll need to whisk the OGGS® Aquafaba with an electric hand whisk on high speed for 2 minutes. For something like meringues where you need stiff peaks, it will take 3 minutes.

It takes about 60-75 minutes. Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in its cooking water (this infuses the cooking water with more protein, which gives aquafaba its miraculous properties of an egg white). Remove chickpeas from the cooking water with a slotted spoon.