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Aquafaba Whipped Topping or Meringues
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Recipe Created By: Nicole G
Aquafaba drained from a 13-15 oz can of garbanzo beans (chickpeas)
1/4 tsp cream of tartar
1/2-3/4 cup granulated sugar
1/2 tsp vanilla or other flavoring (optional)
Put the aquafaba and cream of tartar in the bowl of a stand mixer with whisk attachment. Whip it at high speed until firm peaks form. If it has been whipped enough, you can turn the bowl upside down and the foam will not move or slide.
While still whipping, slowly pour in the sugar. Whip until it is glossy. Stir in flavoring, if using.
At this point, you can use the “fluff” as a whipped topping or make meringues. Pipe or scoop it onto parchment paper in small blobs. Bake in a preheated oven at 200°F for 1.5 to 2 hours. Let cool. Store in airtight container.
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Delicate, melt-in-your-mouth meringues have always been elusive for people with egg allergy. It was discovered that aquafaba, the cooking liquid from garbanzo beans, could be used in place of egg whites or whole eggs. Learn more about aquafaba
Aquafaba can also be whipped to create a foam like egg white meringue. Once whipped, it can be sweetened. This delicately sweet foam can be used in place of whipped topping or piped onto baking sheets to make meringue kisses or other shapes. Aquafaba can also be used to make an egg-free Swiss Meringue Buttercream
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