Aquafaba Chickpea Meringue

By mariannefeldman

Ingredients

• We whipped four ounces of aquafaba to a stiff foam three ways—aquafaba alone, aquafaba with ¼ cup of sugar, and aquafaba with ¼ teaspoon of cream of tartar—taking note how long it took to whip each version to a stiff foam on high speed in a stand mixer.
• But the star of the show was the aquafaba whipped with cream of tartar. It took only 4½ minutes to reach a stiff foam,

Details

Adapted from americastestkitchen.com

Preparation

Step 1

To measure the amount of aquafaba called for in a recipe, begin by vigorously shaking the unopened can of chickpeas. Next, drain the chickpeas through a fine-mesh strainer over a bowl, and reserve the beans for another use. Whisk the aquafaba and then measure. While it may not be visible to the naked eye, the starches in the chickpea liquid settle in the can—in order to take advantage of them, you’ll need to agitate them to ensure they’re evenly distributed throughout the liquid.

How to Store Aquafaba
For ease, we like to freeze aquafaba in 1-tablespoon portions in ice cube trays. Once the bean liquid cubes are frozen solid, they can be transferred to a freezer bag for future use. Frozen-then-thawed aquafaba whips just as well as fresh aquafaba. You can also defrost the aquafaba cubes in the microwave to speed the process along. Fresh chickpea liquid can be stored in the refrigerator for up to one week.