Meringues are those sweet little cakes made of eggs and sugar, right? Right?! Ah, but not always. You see, Brown makes vegan meringues. He calls them Magical Mystery Meringues. Instead of eggs he uses the liquid from canned garbanzo beans, also known as aquafaba. Apparently the meringues are supposed to come out tasting like clouds…well you have to try that, don’t you?! Find his recipe below.
3/4 cup "aquafaba" – the liquid from one 15-ounce can of chickpeas* at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup sugar
1 Heat the oven to 200 degrees F and line 4 half sheet pans with parchment paper.
2 Whisk the aquafaba and cream of tartar on medium speed in a stand mixer fitted with a whisk until foamy – about 2 minutes. Gradually add in the sugar followed by the vanilla extract then increase the speed to high beat to stiff peaks, another 2-3 minutes.
3 Scoop the meringue into a gallon sized zip-top bag (or piping bag) and pipe into quarter-sized rounds. Bake for 1 – 1 1/2 hours. The meringues may feel soft in the oven but will continue to dry as they cool.
1 - Add 2 teaspoons instant coffee crystals and 6 drops of chocolate bitters to the batter before baking
2 - Dip into tempered chocolate and cool
*Low-sodium or no-salt added recommended
YIELDS: Makes approximately 400 quarter-sized cookies
Recipe originally found on: www.altonbrown.com/magical-mystery-meringue-cookies/