Aquafaba meringue

8 servings
3 hours

Aquafaba is a unique liquid that can become the basis for many vegetarian or lean sweets. In the meringue recipe, you can use the liquid from canned peas or cook it yourself. To do this, soak chickpeas in water for 8 hours, drain, load into a saucepan and pour clean water. Cook for about two hours (until the peas are soft), gradually add water, as a result, about 150 ml of decoction should remain. Drain, cool slightly and use to make meringue. So, there is aquafaba. . . Pour it into the bowl of the mixer and beat it at the highest speeds until a lush foam forms, you can add salt. The whole process takes about 5 minutes, and the resulting mass looks no different from the classic whipped proteins. Without stopping the whipping process, we begin to introduce sugar. It should be added in small portions, with each spoon the mass will become more dense and glossy. When all the sugar is injected, add vanillin and citric acid, which can be replaced with lemon juice. The total time to beat aquafaba with sugar is 10 minutes. Transfer the resulting meringue mass into a confectionery bag or syringe, and deposit it on a baking sheet, which must be covered with paper or a silicone mat. If there is no bag, just spoon it out. Dry the meringue in the oven, preheated to 120 degrees, do not increase the heat, otherwise there is a risk of burning the tops. The drying process is quite long, takes from
1. 5 to 2 hours, depending on the oven power and the size of the cakes. To check readiness, remove one meringue. If it easily moves away from the mat or paper, and solid when squeezed, you can turn it off. We leave the cakes in the closed oven until completely cooled. Ready-made meringues can be stored for several days, ate to put them in an airtight container with a paper napkin at the bottom. Prepare and surprise the guests!