Aquafaba Meringues | Vegan Meringues 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).

You can't overbeat meringue – It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that it is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

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.

Cream of tartar is key to stable whipped aquafaba. Just 1/8 teaspoon per 2 tablespoons aquafaba does the trick. Amp up the power. Just like egg whites, you'll need to use an electric mixer — either a stand or hand model — to get your aquafaba beaten to stiff peaks.

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.

Aquafaba may not be as effective in recipes where the high protein content of egg whites is crucial, such as in some types of custards or protein-rich baked goods, where egg whites contribute significantly to the structure.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Here's what you can do: Whisk the mixture longer: One common reason for runny meringue is not whisking the mixture enough. To fix this, continue whisking the meringue for up to 15 minutes. This extended whisking time will help stiffen up the mixture and give it the desired consistency [1].

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.

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.

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.

My next tip is to throw in some cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Our Aquafaba can't be over whisked! Hurrah…! However, once combined with other ingredients there is a danger of over-whisking the batter in certain recipes, so be sure to read the instructions carefully.

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.

Add a pinch of cream of tartar to your aquafaba

Serious Eats explains that the powder plays the same role in vegan "egg whites," stabilizing aquafaba both in its uncooked form as well as when it's baked into meringues.

It takes about 60-75 minutes. Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in its cooking water (this infuses the cooking water with more protein, which gives aquafaba its miraculous properties of an egg white). Remove chickpeas from the cooking water with a slotted spoon.