Peppermint Meringues- Vegan Aqufaba 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).

Consider the flavor.

There's no way around it — aquafaba can taste like beans. To ensure your meringues or pavlovas don't taste savory, make sure to incorporate flavorings like vanilla or almond extract. You may even want to add a little more than a recipe calls for to ensure the aquafaba flavor doesn't shine through.

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.

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

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.

The greatest point of failure when making vegan meringues is whipping, or actually not whipping the aquafaba enough. You should get to really stiff peaks. So if you are in doubt, whip a couple of minutes longer.

Place in a large mixing bowl to whip! 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.

Ideally, you should use unsalted chickpeas, especially if you're using the aquafaba in sweet, rather than savoury dishes. In theory, any type of legume should work. We have used primarily canned chickpea and black beans aquafaba in our recipe testing.

Goya Chick Peas/Garbanzos. If you want the best aquafaba, you want the best chickpeas, too. Tasters raved about the "perfect consistency" of these "plump," "nutty" chickpeas.

Once you add the sugar and vanilla, the bean flavor is undetectable. My kids don't notice a thing. It's totally delicious! As for the smell, in my experience, canned aquafaba does have a mild (very mild, though) bean smell even after it is baked.

What is a substitute for cream of tartar in aquafaba? ›

If you don't have cream of tartar, you can substitute vinegar or lemon juice. This step is optional, but if you'd like to color the foam, add a few drops of food coloring or liquid watercolors now and combine.

The most common reasons for soupy meringue is underbeating, and adding the sugar too soon, leaving out the cream of tartar, and having grease or water in the bowl or on your beaters. Most people won't have this problem, but if you buy farm fresh eggs, they make better meringue after they're at least three days old.

Our Aquafaba is made for baking and cooking so we don't recommend drinking it straight from the carton! However, it's 100% safe to eat uncooked if you can't resist licking the spoon before your mix goes in the oven…

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

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.

The aquafaba whipped with sugar fared better; it still took 10 minutes to reach stiff peaks (like egg whites, aquafaba whipped with sugar creates stiff, sticky peaks rather than just a foam), and even though the mixture filled the graduated cylinder in 1 hour, it had weeped only 30 mL of liquid.

The longer you whisk for, the thicker the mixture will be. To create soft peaks that leave a slight trail, we recommend whisking for 2-3 minutes. For completely stiff peaks, you should whisk for 4 minutes on a high speed. The Aquafaba has a sweet and slightly beany smell.

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.