Lighter-than-air, egg-free meringues made with aquafaba, the liquid from a can of chickpeas.Every now and then, we stumble over some ingredient or procedure that seems to allow actual magic to take place. When I started reading that, in certain cases, the liquid left over from canned garbanzo beans can be whipped and used as a replacement for egg whites, I loudly exclaimed, “Balderdash … poppycock … malarkey! Wait a minute, that could actually work.” Want proof? Try one of these meringue cookies. When the young daughter of my director of culinary ops tried one, she looked up and said, “It tastes like a cloud.” She’s wrong, of course. Clouds are nearly this good.If you’re looking for a little variety, you could add 2 teaspoons instant coffee crystals and 6 drops of chocolate bitters to the batter before baking. Or, you could dip the final product into tempered chocolate and cool to room temperature before devouring. This recipe first appeared on altonbrown.com.
3/4cupaquafaba, the liquid from one 15-ounce can of chickpeas, at room temperature
1/4teaspooncream of tartar
ACTIVE TIME: 10minutes
TOTAL TIME: 1hour40minutes
Yield: 160quarter-sized cookies
Heat oven to 200°F and line 4 half-sheet pans with parchment paper.
Whisk the aquafaba and cream of tartar on medium speed in a stand mixer fitted with the whisk attachment until foamy, about 2 minutes. Gradually add in the sugar followed by the vanilla extract, then increase the speed to high and beat to stiff peaks, another 2 to 3 minutes.
Scoop the meringue into a piping bag and pipe into quarter-sized rounds. Bake for 1 to 1 1/2 hours. The meringues may feel soft in the oven, but they will continue to dry as they cool.