tropit

I tried a recipe for aquafaba meringues last week. Actually, I tried them twice because my first attempt was a failure. The second time, however, they turned out fabulous! You would never guess that they were not made with eggs.

For those of you not yet familiar with aquafaba, it is the liquid that you usually pour out when you open a can of beans. I used garbanzo bean liquid, but you can use white beans, pintos, etc. I wanted them light colored, so that my meringues would come out white.

I think that the key to having success the second time was that I reduced the aquafaba by 1/3 by heating it on the stove, then allowing it to cool. (A tip that I read online.) I'm going to make these to bring to a ladies tea that I'm invited to. I hope that they all love them.

There are lots of recipes for aquafaba meringues online. I got mine from another new cookbook that I recently bought. If your interested and can't find a recipe, let me know and I'll post my interpretation of the recipe here.

~ C