How to Make Vegan Meringue with Chickpea Brine (otherwise known as Aqua Faba)
Since I’m highly sensitive to eggs and dairy, I have always used a lot of coconut cream in my recipes for a whipped topping (like with my Ice Box Cake and Dulce De Leche Chocolate Cashew Pie). But when I was making a key lime pie recently, a friend mentioned using aqua faba (chickpea brine) to make a meringue instead. You cannot tell the difference between using this vegan chickpea brine meringue and a meringue made with eggs! I know this because I served the pie to my non-vegan friends, and they were shocked when I told them that it was made of chickpea brine! Plus, it’s easy too.
You just combine the ingredients and whip for 5 minutes.
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How to Make Vegan Meringue with Chickpea Brine
This vegan meringue is an easy delicious allergy-free version of a meringue with eggs.
Credit: http://namelymarly.com/how-to-make-vegan-meringue-three-ways/
Ingredients
- 3/4 cup bean brine liquid (aqua faba) from one can of chickpeas
- 1/2 teaspoon cream of tartar
- 1/4 – 1/2 cup Xylitol Powdered Sugar depending on your desired sweetness (click here to see my recipe) or powdered sugar
- 1/2 teaspoon gluten-free vanilla
- Optional: 1/2 teaspoon gluten-free xantham gum
Directions
- Drain the liquid from one can of chickpeas.
- Add 1/2 teaspoon of cream of tartar and mix it for a minute in order to get a foamy mixture.
- Add Xylitol Powdered Sugar or powdered sugar.
- Continue beating on medium speed for 5 minutes.
- Add to a pie, fresh fruit, or dessert.
