Has anyone made no-egg meringue? Acquafaba.

[Shinygoldbauble]

Just wondering if anyone has tried chickpea water to make meringue. I have a child with an egg allergy so meringues have always been off the menu.
I bought chickpeas in unsalted water so I want to give it a try.
Some recipes just use the water and sugar, others add cream of tartar and vinegar.
Does anyone know what works best?
Thanks

I havent but i do know plenty of other chefs who have and they say it works great

The bbc website just says aquafaba and sugar, so i would give that a go

Thanks. I looked at the BBC recipe but a lot of the comments said it didn't work.

I haven't, but did use aquafaba to make a wonderful chocolate mousse!

I tried with just aqua fan and sugar - not great tbh and I make wonderful meringue according to my family. So if I tried again I’d use vinegar and cream of tartar

Ive done it
Took my time whipping up the Aquafina.
Added sugar slowly
Baked in cool oven
Made nice meringue

Ive been wondering about mousse recipies

I heard some vegans on a podcast the other day saying it's a great alternative but there is a weird taste to it so it needs to be heavily flavoured or added to with other heavily flavoured additions such as fruit. Sorry, they didn't mention how it was actually made in the first place.

I did it (son and his friends did a vegan challenge).

I can't remember exactly what I did, but I suspect I picked the simplest recipe that came up when I googled.

They came out better than my meringues usually do (normally get horrific sugar leakage).

I still want to know how on Earth anyone discovered you could make meringues this way!!!! I mean - who thinks when they drain a tin of chickpeas “why don’t I try whisking this and see what happens”???

Apparently it works with other beans as well, I've never tried it because it sounds revolting.

Thanks everyone.
It certainly is intriguing. I was very surprised when I heard about it.
I think I'll do it with just the water and sugar first and whisk it really well.
I'll be back tomorrow with results hopefully.

The mousse is well worth a try, @ratspeaker, it is absolutely gorgeous. Not a hint of chickpea flavour either.

I’ve made these and they were great - better than any meringues I’ve made before actually, I was stunned. Vegan sister assumed I had forgotten to use the vegan recipe!

I can’t remember exactly what recipe I used but I remember the whisking of the aquafaba took forever. To the point I was about to give up and have it another 15 mins on max on my kenwood and left the kitchen. So keep going until you get the consistency right even if it takes ages would be my tip.

I was going to try this too - Not sure which one though!
www.vegansociety.com/whats-new/blog/20-amazing-things-you-can-do-aquafaba

I've made this recipe a few times successfully:

www.picklesnhoney.com/chickpea-brine-vegan-pavlova-meringue/

I've made them but can't remember the recipe I used. I will say be very careful about your oven temp as slightly too dark aquafaba meringues do not taste very nice.

Chocolate mousse made with Aquafina was a hit here!

Dh made pancakes with it at the weekend, I was skeptical but it worked really well! He used a recipe in Dirty Vegan. It was just to experiment really because I had used the actual chickpeas the day before.

I would also love to know who saw the chickpea water and thought ‘hmm, I’ll try that in a cake’

I made some this weekend!

6tbsp aquafaba
1/4 tsp cream of tartar
100g sugar
Oven 120 for 45 mins
Left in oven (without opening door) for an hour

They were fab!

Thanks everyone.
We made them yesterday. Just used the liquid, sugar and vanilla.
They held their shape well and looked well. They were very dry and hollow though and lacked the chewy delicious centre of a real meringue.
I was very impressed. I didn't think it would work as well as it did.

I haven’t used it for ages but I do recall the greatest successes were the recipes that reduced the chickpea brine first. This makes the brine less runny and more similar to the consistency of egg whites. Amazing stuff really, and like @PetraDelphiki I wonder how on earth someone discovered that this would work. Must have been one hell of a day in the kitchen 😂