Vegan Meringue with Aqua Faba | Tutorial by Mary's Test Kitchen
HTML-код
- Опубликовано: 30 сен 2024
- This basic vegan meringue recipe is simple. The base is aqua faba...which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post: www.marystestki...
But don't knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.
You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.
This recipe requires the use of refined sugar. If you don't/can't consume refined sugar, do not make this recipe for yourself.
Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn't work for all types so check out the Facebook group to get more information from fellow experimenters.
This tutorial was inspired by all the lovely folks at the Vegan Meringue - Hit's and Misses Facebook group. Join in on the experimenting fun here: / veganmeringue
Learn more about the origin of this technique at aquafaba.com/
*Please excuse my especially nasally voice today. Hay fever is also happening*
*****************************************************************
INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract
INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring
NOTES
Brand to brand and even can to can, the bean brine's consistency will be thinner or thicker. It doesn't have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.
If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 - 50%.
I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.
Good luck!
*****************************************************************
MORE RECIPES WITH AQUA FABA
How to make Aquafaba from scratch (from dry chickpeas):
• How to Make Aquafaba &...
Alternate How-To for Basic Meringue:
/ 392290507625288
Simple Strawberry Seafoam Candies by ME!!: • Strawberry Seafoam | B...
Vegan Meringue Ice Cream Sandwiches by The Lazy Vegan Baker: thelazyveganba...
The BEST Chocolate Chip Cookies by VedgedOut.com:
vedgedout.com/2...
Peaches & Cream Macaron by Floral Frosting:
floralfrosting....
Step-by-step Vegan Macaron Video by Floral Frosting:
• Video
*****************************************************************
Instagram; / marystestkitchen
Twitter: / marystestktchn
Facebook: / marystestkitchen
My blog: www.marystestki...
A friend of mine poured melted chocolate into this, and it turned out to be the most delicious chocolate mousse ever! When he told me about what he used to make it fluffy, I didn't beleve him... and then this videos pops up in my feed. Thanks Mary!!!
Guillaume Bourgault The technique really is sweeping the interwebs. Such a game changer. The chocolate mousse sounds wonderful! :-) I guess that teaches you to believe your friends right? hehe j/k Thanks for your comment, dear.
Mary's Test Kitchen | Vegan Cooking Ooh please make an airy chocolate mousse, I'd love to see a recipe for that!
Also, it works better if you put the bowl in a larger bowl filled with ice and water, it solidifies faster, if you want mousse instead of a real meringue.
Vegans are awesome!!!! I truly appreciate people who have the creativeness to find vegan solutions to originally nonvegan treats 😊
I love your channel and the recipe works
I watched this while firmly gripping my face trying to keep it from melting off...as a trained French pastry chef turned vegan (almost three years ago) I have been aching to have a vegan meringue to finally make a legit vegan cake.....oh tiramisu how I've missed thee..........I had to comeback to add this thought: Italian buttercream I wonder if it's doable. cause vegan frosting need to step it up
keep it up!
Check out my vegan tiramisu recipe... will send the link to my channel. Banana espresso
Woooaaaah, mind blown!!
Hunny8ee I was really doubtful the first time I heard about it. I mean, chickpea brine? ew. BUT OMG ITS AMAZING
Mary's Test Kitchen | Vegan CookingIt does seem a bit...interesting. But considering the grodiness of 'real' egg snot, actually it doesn't seem too gross at all ;) There's a waffle recipe I used to make that will now be back on the table because of this. Huzzah! Peut-être un souffle, s'il vous plaît?
Add 1 tsp Cream of tartar at the start. This will create volume and firm up. Bake for around an Hour and a half at about 140c
Riley Lauder Thank you, handsome sir
You're welcome anytime😇
Riley Lauder
Can I sub baking powder instead of cream of tartar?
kash bash Unfortunately, no. The point of adding cream of tartar is the acidity. You could potentially sub white vinegar or lemon juice, though.
Mine evaporated with 140° after a few minutes!
THANK YOU LORD JESUS! Giiiiiiiiiiirl! I was like, how the heck am I going to get my meringues without my egg white! I knew that juice off the legunes and possibly rice could be used for something! #WINNING
Kenyatta Knox in the Caribbean we usually drink the unsalted rice water from cooked rice, sometimes adding almond or other vegan milk and whatever spices are on hand like a stick of cinnamon or powdered cinnamon. serve warm or cold
vegan pavlova ?? that'd make one very happy vegan australian (;
We don't practice Veganism, but my son has egg allergies and a cousin ( who i have promised a birthday cake to ) is severely lactose intolerant. You mentioned that any type of beans can be used. If I make my own Aquafabe from white beans or chick peas, do I just soak them, or do I cook them to extract the liquid. I am making cupcakes for my son's class for his birthday and I hate that buttercream made from shortening and powdered sugar.....it's way too sweet!
I don't think that's because of the shortening. My buttercream made from actual butter and from margarine are pretty much identical. If anything, I would expect the one with butter to be sweeter because that has lactose.
How does it turned off ?
The most unbelievable vegan ideas on you tube:)
how long do I bake them??
+Katrin Björk Birgisdottir hour and a half at around 140c
@zoe branch I cannot reply to your comment direct as your Google settings don't allow it, so I hope you see this! Please go to the Facebook Vegan Meringue Hits and Misses page and search for swiss buttercream. It has been done successfully.
Every time I make them they collapse and go into liquid in the oven then end up as crystallised sugar on the baking tray. What am I doing wrong?
+kacey read add 1tsp cream of tartar at the start they will get really firm and you will gain more volume.
@kacey read What temperature did you bake at? What recipe did you follow?
hey Mary....I'm vegetarian but not vegan plus I'm allergic to eggs could you tell me an alternative for Aqua faba..
Aquafaba IS the alternative...
I made some of these again and flavored them with some orange zest and lemon juice. they turned out amazing
Hi friends! Remember to FOLLOW A RECIPE if you intend to take make baked meringues. Do not just whip up aquafaba and bake it like you would egg white meringues. The chemistry is different and the baking process is a bit finicky.
Here are some recipes you can make with aquafaba:
Strawberry Meringue Cookies (+ plain version you can make right after following this video tutorial):
ruclips.net/video/gaXBe4Axw60/видео.html
Macaron (recipes by Floral Frosting):
floralfrosting.blogspot.ca/search?q=macaron
Chocolate Chip Cookies:
ruclips.net/video/IK3-w5CGVEU/видео.html
Vegan Mozzarella:
ruclips.net/video/WgerHyZwDug/видео.html
Vegan Mayonnaise:
ruclips.net/video/3lcQtQLrduI/видео.html
This is honestly the coolest thing I've seen in SO long. I love it, can't wait to try!!
This is so awesome!!! I never would have guessed you could make meringue from bean brine. I have to try this!
***** Me neither! I am so thankful for the guy who posted his pavlova experiment in the first place. Thank you so much for watching! I LOVE Logical Harmony
Mary's Test Kitchen | Vegan Cooking
I've seen this done but wasn't sure what to call the bean brine (or whatever); searching online for bean brine desserts returned an unsurprising nil. Haha! Thanks for making this demo because now I know what I should to look for and that my effort won't be wasted once I find it!
I've been vegetarian for 30 years and I always missed eating Lemon Meringue Pie. I am so so so happy that someone discovered a replacement for egg whites. I am shocked and amazed and can't see more recipes. Thank you ever so much for sharing.
I can make vegan pavlova now ☺
did it work, need a vegan pav for xmas! ;-)
I'm not vegan but im scared of salmonella so this is very helpful
Just by whisking the eggs for 5 mins they get cooked because of the heat created by the spinning.. this is a great alternative tho. I used it once and it had i strange flavour, but when you get used to it, its great.
This left me speechless. How the hell could one have this idea? "Mmm. I'm gonna use some chickpea brine to make myself some delicious meringue." I gotta say, it's quite close to weirdness (is that even a word?). Anyway, I'm too tempted not to try it. Thanks for sharing!
Lita Steele lol I know. it's so unusual! Have fun with it!
Oh my god!!!! This is literally the gift from God! Have you got a good Pavlova recipe??? As an Aussie this is a must have!
Check out the fb group, link the the description. There are a couple pavlova recipes posted. :) have fun!
Mary, I adore you! I was watching this one with a grin so wide I thought my face would crack! Strawberry Pavlova and lemon meringue pie are back on the menu! I am literally shrieking with delight here : ) One thousand thank-yous to you for posting : )
Woah! No way! I'd never seen a vegan meringue done before. (and from bean water? what??) It's so cool to see vegan alternatives expanding and growing to cover such a wide range of things. Yay!
Sasafras06 WAY!!! hehehe I know. It is soooooo weird. I hope you get to try this sometime. :-) Thanks for the comment, dearie
what!!! how do people even come up with this stuff? this is awesome!
expLauren I know! Weiiiird!
Just recently heard abt using aqua faba to make meringue. This is genius! And you are too, Mary. I just recently created this acct but Ive been watching your videos for quite some time now, long before I was a subbie.I just wanna say how great your tutorials are. I like that you dont use a lot of equipments because I think more people can relate to your videos because of that. :)
Grass Isn't aqua faba remarkable? :-) I am so thankful that we live in a time when we can collaborate and create solutions even with people around the world! Thank you so much for your kind words and feedback.
Thank you so much for this informative video!! Making them right now
seeing this video just now! but thank you for posting this video. I am a beginner at being a food content creator, and I can't wait to use this method and recipe! Thank you!
That is so fricken cool! I was trying to make meringue out of flax seeds and was having a really hard time. I wanted to make a Swiss buttercream so I'm beyond excited to try this one out. Great vide as always!
I'm happy to share! I believe someone in the fb group has posted a Swiss buttercream recipe already. Be sure to find the link for the group in the description box :) have fun!
This is the coolest and simplest egg-white replace ever :D Thanks!
+MsLoverPower You're welcome, dear! I hope you have lots of fun with it!
Can you make eggnog with aquafaba since it's similar to eggs? If it can, Can you make a recipe?
there will be a huge difference in flavor but yes you can. I recommend you to boil your aqua faba so half of it's liquid will go away and because of that, you will get more rich foam, so it will not break back into liquid when you mix it in your vegan milk of choice.
More you boil it, thicker and stronger the foam will be. Don't burn it tho.
it's soo good that you describe things like durations and consistencies so precisely. it helps a lot, when trying out new and "experimental" stuff...
OH MY GOD!
SOOO TRYING THIS TOMORROW
you're just made my life soo much easier!
Barbara Meow Yay! Let me know how it goes :-) Don't forget to check out my notes in the description box as the aqua faba needs to be a particular consistency and all brands are a wee bit different.
Mary's Test Kitchen | Vegan Cooking I shall test it on some trad Croatian cakes that I wasn't able to vegan convert :P
Barbara Meow cakes are definitely tricky but people are doing it with aqua faba :-) The Swedish Vegan (blog) has some excellent tips on using aqua faba.
I tried to make them with the whisk attachment on my hand blender but it was not powerful enough. Gotta wait until I get a proper mixer. But then the amount of sugar that this requires scared me quite a bit. It's not something you'd eat everyday. But still aquafaba is a game changer for a lot of recipes.
Veganlovlie Oh yes. I made meringue cookies out of them and they are VERY sweet. But the whole batch makes about 40 or more little cookies and a person would probably only have a few at a time. Good thing that they store well!
I'll have to get a mixer soon enough! 8 years without a meringue is a bit too long, sugar or not! lol :)
so I made the meringue, baking them @ 120 celsius for 1Hr39mins - they looked OK, but turned out to be exceedingly insubstantial. did I st my whiskwer at too great a speed?
Weird, I just made a double batch using half chickpea and half cannellini water, it whipped up in maximum 4 minutes :/ wonder why. Soooo delish though, what a winner!
Has anyone tried making a Swiss buttercream with this? I feel like it wouldn't be stable enough...
I definitely want to try this! I have a balloon attachment...
Ditas Veg lucky you! Good luck, dear and have fun! :-)
Does anyone know if the white granulated sugar from Sainsbury’s in the uk is Vegan/vegetarian
I always hated the egg smell when my mother whipped egg whites. With aquafaba, no problem! :-D
Add teaspoon of cream of tartar at beginning and the mix will whip up stiffer and won't collapse.
5 years later and still helpful❤️
thanks! I appreciate that!
I made this and when baking it inflated heaps then deflated and looked like a pancake :( what webt wrong?!
I sill taste garbanzo beans 🤢 what a waste of time and products
I read that they use glyphosate on sugar beets, but not on sugar cane, so that is another consideration.
WHAT this boggles my mind. That's so cool!
DKsilverghost Boggled my mind too! :-) I could hardly believe it the first time I whipped up water from a can of white beans. lol I hope you get to try this sometime! Thanks for watching
This is kind of amazing
Why you didn't boiled first ....Ist right my sister
Can one use stevia or some other natural sweetener in place of unhealthy sugar?
I hate the smell of meringue. I've been wanting to try this.
Have you experienced with sugar-free?? It that even possible due to the way sugar has s crystalline structure?!!
+Fiona Fay I think sugarfree would just taste horrible....
what temperature an dhow long did you bake thee for?
It sounds as if you are saying água faba at times, instead of aqua faba.
this is so cool!
I finally tried aquafaba today and used it to make a stuffed french toast...It was amazing! I used canned chickpeas this time but I definitely plan to make my own very soon
+qochemist That's neat!
Can I use the juice from navy beans? They are white but I'm not sure if they are the same
Chris Thompson try it, tell us if it works. I had a friend who used water from Lima beans
Adding to old fashioned banana pudding
QUESTION: I was wondering if the fava has a bean taste? I've been looking to thicken my bechamel sauce for moussaka and this might do the trick. Thanks. Greetings from The Netherlands.🌹
It has a mild aroma of chickpeas but I find it depends if you're using canned or homemade. I find homemade has less of the chickpea flavour. It's easily masked with other flavours (vanilla, sugar, etc). Hope that helps!
U r meringue looks so white and crisp....Can u help me out with aquafaba . I tried making meringue with it all went well except they stated to brown while baking when 1/4 th part of baking time still was left I m wondering why so ? Also when I eat them they were crunchy but with in 15 min they became tacky kindly help what can I do everything went well with recipe but then why these issues cant figureout I live in Mumbai a bit humid climate here...how can I have white colour preserved till end and not being tacky sticky too..best way to store them also make a video on do's and don'ts plz..thank u
You commented this on another video
Mind blown...Mary, you are amazing. To think I have been pouring out this "icky" stuff for years. Just last week, I made a huge batch of chickpeas and down the drain it went!! Do we know if aqua faba retains the humorous properties of the beans?
Aww you're too sweet. I wondered that myself. I have had my fair share of vegan meringue cookies but haven't found it gave me any problems at all. But then, I would only have a few at a time. I haven't heard of issues from the group either. So there that :-)
Definitely do this before adding any flavorings. I made the mistake of adding stuff to flavor it first and it would not whip at all. Nice and watery. Whoopsie. Next time I will whip them first.
thanks for sharing your experience!
Hello mam. I want to know that Before beating Aquafaba should it be room temperature or chilled.plz mam reply?I'm confused
Both are fine.
I am blown away at this new discovery (of mine)!!!! Would it help to use chilled utensils and bowl over ice (like you would to make whipping cream) to aide in the "peak-ness" of the meringue??
I don't believe so, I have tried chilled aqua faba and room temperature aqua faba and both times whipped up in the same about of time. However, that's just one experience. If you go to the Facebook group, I believe in the file section is an faq or starter guide that talks about temperature when whipping. Hope that helps! Thanks for your comment, dear.
I know you made this video a long time ago, but I was making vegan swiss buttercream, and my meringue did in fact deflate because I thought I couldn't over whip it. It took like 15 minutes in the stand mixer lol
haha you found the limit!!
Try adding a few miligrams of Xanthan gum. It'll make the consistency helluva lot better and greatly reduce the whisking too.
+Clat Lex I've heard of that. Perhaps I'll try it! :-)
What about cream of Tartar?
I've tried both with and without cream of tartar. It doesn't make a difference in my results. Only the batch with cream of tartar has that hint of tartness.
A touch of mint extract with the vanilla would be devine!
Mamabird Duarte Great idea! I could see that being absolutely wonderful, especially for the end of the year holidays. :-)
When you say stand mixer, could I use my KitchenAid? (probably a really stupid question, sorry)
Pasha Davidson Yes you can. :-) Use the balloon whisk attachment if you have it. Thanks for your question, dear.
Hello the whipping goes very well with thick peaks, but in the oven everything sinks evenly. I do not open the oven in the meantime,..whats going wrong? Which stand of the oven Hot Air?
Did you follow one of my recipes? If so, which one?
It's so nice that you posted both sets of measurements! Most recipes use Cream of Tartar, I am allergic to it anyway so I don't care but should another stabilizer be use? What about Confections Sugar ?
I haven't needed a stabilizer for baked meringue (which uses granulated sugar in the recipe) but it does seem to whip up faster with cream of tartar added.
However, you should know it doesnt stay whipped up forever, it will eventually melt back into liquid if it's not baked/dehydrated or further processed in some way
Red path sugar is also vegan 🙂
Wow this is great , who'd of thought chick pea juice could turn into something entirely different . Fab.
Sarah Li Right? It's amazing! Thanks for your comment, dearie :)
Do you whip the homemade aquafaba before making the mayo?? Thanks!!
No, there's no need to whip it first :-)
As far as I know white cane sugar is usually only filtered through bone char in America.
This is not a practice used in South Africa.
Canada too until recently
I would love to make French macaroons, but, I'm allergic to sugar. How else can I make the meringue sweet ?
Robin Phillips
Some people have used xylitol
Thank you! We try it first time today. We hope it will be ike yours ;)
Best Regards ;)
Hi Mary's Test Kitchen | Vegan Cooking - So I am curious - since the Aqua Faba behaves like egg whites when making Meringue - can you use it as a substitute for eggwhite in other recipes?
The Sound Of Snow Yes :-) I've linked a chocolate chips recipe that uses aqua faba and the group link so you can see what everyone is making. I have used it in a bread recipe and it gives the bread a nice crumb, especially good for sandwich bread and for making panko crumbs from the bread. After a few more rounds of testing, I will share those recipes too.
Some one help me? I tried to make this merengue but it was a disaster. It melted in the oven and got invisible. =( Maybe it has to do with me putting dextrose sugar 1 spoon and cornstarch.If someone has an explaianation to why it happened. Please let me know.
Carmen San
I would just try it again with sugar (or icing sugar) and cream of tartar.
i'm not vegan but this is amazing news for when i bake for people with egg intolerance! love love love! thank you =)
kv84 You're welcome, dear. Enjoy!
Just found another vid how to make Merangue from FLAX SEEDS !! I found that equally amazing. Im sure Chia sees couldnalso be used. She didnt use a stablizer tho sso im sure if some cream of tarter or even sugar was added it would be perrrfect ladies !!)P
Sister Rosa's peaks are stiffer.
Why would you wait a minute to let your hand mixer "rest" the whole time you'll be loosing air that you've worked hard to put in 🤷♀️
Because it's a cheap machine that needs that rest for cooling down.
In addition to being vegan, this is a great recipe to know if you want to make a meringue-based treat for someone with an egg allergy, or perhaps if you want to avoid the potential risks associated with raw egg white.
Quite true!!
Have you tried adding Cream of Tartar to the Chickpea juice like the egg whites?
Yes. I didn't find too much difference.
TQVM, Mary. You're video is very entertaining. I feel good from watching your video
Sugar isn't vegetarian.. incredible, absolutely astounding. You learn something new everyday.
That's not what I said....
@@marystestkitchen No. The fluid is filtered through the very structure of animals, burnt. Vegetarian, vegan, whatever, it uses an animal product. I didn't know that, like, why would sugar be filtered through bone char..? Sugar is already energetically cursed. I'm sure there's a chemical reason but.. couldn't have there been an alternative? I don't know, I just don't like consuming things I'm not aware of unwittingly. Marsh mellows contain gelatin, lots of doughs and pizza crusts contain cheese, which contains an opiate in of itself. The entire capitalist industry focuses on efficiency, and while waste is inexorable, the inclusion of animal products, the last laments of a creatures suffering, without some sort of explicit warning.. it's just disgusting.
I had no idea I needed this O.o
Thank you so much
MsWannabeGamer hehe I'm glad to share
Hi Mary, I noticed you didn't use cream of tartar like Anya did. Is there a reason for this?
I just didn't find a need to use anything other than aqua fava and sugar. :) The original recommendations from Goose Wohlt (the guy the kicked off the meringue frenzy) were using only bean brine and sugar. :) Please feel free to join the group to join in on the collaboration! The link is in the description box.
Don't even know how this is possible but I'm stunned that it is! Does it taste similar to ordinary meringue?
greenknitter The taste nearly identical. I was very surprised the first time I tried it too! :-) Thanks for the comment, dear.
how did urs come out just fluffy and white?? mine came out soo foamy and it melted easily... when i put it in the oven the middle was all air and it dissolved immediately... i did exactly wat u did in ur video and used dried chickpeas
It sounds like your aqua faba was not concentrated enough. When chilled it should be almost jelly like for best results. Remember that one cup of dried beans will yield one cup of aquafaba. Did you let the beans cool in the cooking water? That is an important step.
Is it fine if my aquafaba has salt, calcium chloride, sodium metabisulfite and a colour retainer?
+Jennifer Stables I have not tried using aquafaba that contains all those things but it should still work.
vegan meringue has become somewhat of an obsession of mine so this is a fun take. I can only imagine this would cause a bit of flatulence though with the bean juice!
I actually thought that too but I haven't had any problems :D lol
I would mix it with compost
I have to be honest and say I chuckled every time you said "agua faba" all I could think of was that it sounds like something a Minion would say.
Very interesting!! hard to find that liquid that's not salty?
+skt8ef you can also Cook then your selfie this way you make sure its the favor you want and its not that Hard if you want a recipe I can Give it to you :)
zkt8ef
How about Vegan Macarons? or can we do meringues without sugar?
Floral Frosting has a few videos/articles about vegan macaron. I have one of them linked in the video description. And yes, they require sugar to keep the structure
it's nothing to do with this video but I give you my up most respect for the comments on that preacher video😊🌈
+Ffion Staniland I don't know what comments on what video you're thinking of but..thanks :-)
Very important detail is missing: what degrees and for how long in the oven??
The recipe for baked meringue is linked in the description. This video is just the whipped meringue. Not baked.
Talking too much 😰
Can you use maple syrup instead of white (or other) sugar...
I'm not sure about that
Thanks for the video! I look forward to trying this when I have access to an electric mixer.
Regarding organic products being "vegan friendly" - as synthetic fertilizers are omitted from organic agriculture, animal-based if often used (manure, fish bone meal, etc.) and one could make the argument it is therefor not vegan, similar to the bone-char sugar argument in my opinion. What are your thoughts on that?