Make meringue from bean-water? I let the idea roll around in my mind until I was making a quick hummus for lunch, saved the liquid from the canned garbanzos, took a deep breath, and made a meringue from it. I was amazed to find the results to be very similar to Basic Meringue, not tasting remotely of garbanzo beans either.
Aquafaba meringue is billowy enough that it could nearly pass for whipped cream, too.
Although it will hold for at least 24 hours in the fridge, it does lose a bit of its loft and, like a meringue made with egg whites, is at its best when served within the first six hours after it is made. Aquafaba takes a few more minutes to whip, but I think you will be amazed to see the liquid change from bean water, to white fluff. I sure was.
Since that first experiment, I have made aquafaba meringue using the liquid drained off from cans of white beans, red beans, and black beans. They all work, but I find that the garbanzo liquid holds up the best.
Be brave and give it a try.
- ¾ cup 175 ml aquafaba liquid, drained from one 15.5 oz (429 g) can garbanzo beans
- ½ teaspoon cream of tartar
- ½ cup 100 g sugar (Use extra fine cane sugar if you like, but regular granulated cane sugar is just fine.)
- 1 teaspoon vanilla optional
- In to the bowl of a stand mixer, place the aquafaba, cream of tartar, and ¼ cup (50 g) sugar. Using a wire whisk attachment, whip at medium low speed for two minutes. You can also use an electric hand mixer.
- Increase the speed to medium high and whip for four minutes. The mixture will turn white and increase in volume.
- Continue to whip for another two minutes while lightly sprinkling the remaining sugar, one tablespoon at a time, over the top of the meringue.
- Increase the speed to one click away from high, add the optional vanilla, and whip for one minute more.
- Lift the wire whisk or electric beater out.
- With a flexible rubber spatula, turn the meringue onto the top of the pie, and lightly and evenly spread it around in swirls. Make sure the meringue reaches all the way to the edge of the crust and that there are no gaps. Use the backside of a spoon to make some peaks and valleys.
- Pre-heat a broiler to low. Place the pie on a rack so that the top of the pie is about 4 inches away from the broiler and brown for just 20 seconds. If you don’t have a window and light in your oven, keep the door open and watch like a hawk, as the peaks can burn in 30 seconds.