Thanks to the Twitter heads-up from a friend, I began looking up “aquafaba” and found that it literally means “bean water” and has been used to replace eggs in mayonnaise, create merengue, marshmallow, whipped cream and macarons.
This recipe is for a fluffy whipped cream that I used over fresh strawberries, however, I’ve included a baked merengue alternative that you can also make with this recipe:
liquid from 1 can of chickpeas (about 3/4cup) you can also use the brine from fresh-cooked chickpeas instead of canned if you prefer.
1/8 tsp cream of tartar
3/4 cup sugar (I know, it’s a LOT!)
1tsp vanilla extract (I keep trying lemon extract but can’t get it to work)
Pour the liquid in the bowl of a stand mixer and add the cream of tartar. Mix well.
Add the sugar and vanilla and mix on high for 10-15minutes (it’s a long time)
Mix on high until the aquafaba becomes white and fluffy and forms stiff peaks.
**You can store the leftovers in an airtight container for 2-3 days. Re-whip the mixture with your mixer on high for 3-5minutes until fluffy and stiff peaks re-form.**
Serve immediately as a whipped cream over fruit, on cakes or fold into baking batter as an egg alternative (3TBSP aquafaba=1 egg)
You can also try baking merengue:
Scoop or pipe the aquafaba mixture into mounds onto a baking sheet lined with parchment paper and bake for 90 minutes. (The meringues will be hard to the touch.) Let meringues cool on the baking sheet for 10 minutes, then serve. (Meringues can be stored in an airtight container for up to three days.)
Heat oven to 250 degrees. Line two baking sheets with parchment paper. Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving.