Aquafaba Meringue Cookies
This week’s episode is about the liquid from canned garbanzo beans, aka aquafaba. It’s a great alternative to egg whites. It makes a great meringue and Caesar dressing! I make Caesar dressing from aquafaba every time I drain a can of garbanzos… which is at least once a week. Here is the meringue recipe:
from Allrecipes.com
Ingredients:
1 can garbanzo beans, drained
1/4 teaspoon cream of tartar
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
Pour garbanzo bean liquid (aquafaba) into a bowl; add cream of tartar. Beat mixture using an electric mixer until soft peaks form. Add maple syrup to aquafaba, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
Spoon mixture into a resealable plastic bag; snip a corner. Pipe meringue mixture onto the prepared baking sheet about 1 inch apart.
Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Allow meringues to cool in the oven, at least 1 hour.