I am super excited. In the past five years of serious baking, I have substituted eggs in so many recipes and have got good results but I never ever dared to try one recipe. That is meringue. There was no suitable substitute whipped egg whites and I really felt very bad about it. Some recipes used ingredients which are not available in India. SO my dream of making meringue remained unfulfilled until last month. Then I came across a FaceBook group called as Vegan Meringue – Hits and Misses. The idea developed by Goose Wohlt and Joel Roessel has become the recent craze of many vegans. When I saw so many success stories in the group, I tried it too. And I was really amazed by the result. My first trial was a flop and then after a little research, the next attempt was a success. I was literally jumping with joy that day. But I didn’t take any decent photos of my first success. I uploaded it on FB and I was bombarded with likes and so many of them asked for the recipe. I promised them that it will be up in the blog with in a week and to keep that promise I made it again. My daughter was gobbling them as I was peeling them off the paper. They just melt in the mouth and if you are willing to try, then read on to know about the secret egg substitute.
We have been wasting this egg substitute for a long time now. Yes it is easily available and we really don’t know about its powers. Drum Roll!!!! The water we use to cook chickpeas or any other legumes is the substitute. It is named as Aqua Faba. So I will use that name itself. Usually they use canned chickpeas and the water which comes along in the tin is used to make meringue. But as you know we don’t get canned chickpeas easily in India. So I searched for an alternative ( most part of my life is spent in researching about alternative ingredients!!!). Then I came across slow cooking the chickpeas for 3 hours. But one member said that pressure cooking works too. The only thing is that the aqua faba needs to be thick. So I used less amount of water and pressure cooked 2 cups of chickpeas which I soaked the previous night. Aqua faba was thick. I jsut strained and allowed it to cool. For 500 gm of chickpeas, I got nearly 3/4 cup of aqua faba. You can refrigerate it or freeze it to use it later. When you beat it is behaves just like the egg whites and you need to try it to believe it. It takes 10-15 minutes to attain stiff peak stage. So be patient. Use electric beater or stand mixer for beating. Do not use hand whisk, you will end with a sore hand.
Though preparing the meringue foam is easy, baking part is relatively tough. The oven temperature is very much important. My oven is super hot and even I set it to the lowest temperature, it was extremely hot and my first attempt of making meringues failed. The aqua faba is sensitive to heat and will not hold shape if over heated. So the meringues melted and became like caramel. After going through many posts, for the next batch, I placed a wooden spoon so that the door doesn’t close fully. It takes an hour to bake and the meringues are allowed to cool inside the oven for another hour. Only when it is completely cool, you need to peel off the paper. If baked properly, it will come off the paper with ease. Other wise it will break. And the major draw back of this meringue is that it becomes soft when exposed to air. So as soon as you peel it off the baking paper, transfer to an airtight jar. And it is better to serve it on the day when you make. Don’t be disappointed if your first batch didn’t work. Do it again, and you will surely taste delicious meringues with out eggs. I made the first batch with one single tray in the middle rack and turned out perfect. For the next try, I used two trays, one on lower and one in the middle and I got some uneven results. So please use one tray at a time in the middle rack.
Aqua Faba / Chick Pea Boiled Water – 1/2 cup
Apple Cider Vinegar/ Lemon Juice-1/2 tsp
Vanilla Essence-1/2 tsp
Gel Food Colour
Preheat oven to 80°C – 100°C whichever is available in your oven.
Line a tray with baking paper.
Take the aqua faba in a bowl and add salt and vinegar.
Use a beater and beat the liquid on high until stiff peaks form. It may take 10-15 minutes to reach the stiff peak stage.
If you lift the beater, the peak should stay stiff without sagging. If you see it sagging, then beat for a few more minutes. You cannot over beat this so don’t worry.
Add sugar one teaspoon at a time and beat until incorporated.
Once all the sugar has gone in, keep on beating until the mixture is smooth.
Now add essence and food colour and beat.
Transfer the meringue to a piping bag and cut a small hole at the end.
Pipe out meringues on the paper.
Bake in the middle rack of oven for one hour.
Let the meringues cool inside the oven for another hour.
When cool, remove the meringue from paper gently and transfer to an air tight jar.
Eggless Meringue Kisses
- Aqua Faba / Chick Pea Boiled Water - 1/2 cup
- Apple Cider Vinegar/ Lemon Juice-1/2 tsp
- Sugar-3 tbs
- Vanilla Essence-1/2 tsp
- Salt-a pinch
- Gel Food Colour
- Preheat oven to 80°C - 100°C whichever is available in your oven.
- Line a tray with baking paper.
- Take the aqua faba in a bowl and add salt and vinegar.
- Use a beater and beat the liquid on high until stiff peaks form. It may take 10-15 minutes to reach the stiff peak stage.
- If you lift the beater, the peak should stay stiff without sagging. If you see it sagging, then beat for a few more minutes. You cannot over beat this so don't worry.
- Add sugar one teaspoon at a time and beat until incorporated.
- Once all the sugar has gone in, keep on beating until the mixture is smooth.
- Now add essence and food colour and beat.
- Transfer the meringue to a piping bag and cut a small hole at the end.
- Pipe out meringues on the paper.
- Bake in the middle rack of oven for one hour.
- Let the meringues cool inside the oven for another hour.
- When cool, remove the meringue from paper gently and transfer to an air tight jar.
Simply awesome and so innovative. Never thought that one can conjure an eggless Meringue. So so lovely
Never knew the ingredients of meringue cookie.Cookies look so simple and so delicious.
wow yummy cute meringues
Hi,gayatri ji,your blog is awesome,& i love it & i have tried recipes of yours & no failure ,thank you very much,gayatri ji i want to know how you make aqua faba / chik pea boiled water.can you please tell me the recipe.
Hi Sumathi, thank you so much. Soak the chickpeas pvernight and the next day pressure cook them. Then drain the water. It Needs to be thick. If not boil it along with chickpeas until it reduces. Drain and use the water.
Thank you gayatri ji,so it should be boiled with chick pea until we get thick ,ok so then chick pea which is cooked can be used for any other dish,thank you once again & awaiting for your answer
Yes, the chickpeas can be used for any dish.
Hats off to you. Your products are very tasty and i can never think about making eggless Meringue. I will try and post the results. Thank you very much for the eggless stuff.
Lovely recipe and as usual you come up with new ideas and guidance for aspiring bakers.
Thanks for sharing such a lovely eggless recipe
Beautiful recipe. thanks a lot. waiting to try it. i have 2 queries. usuallly we soak chickpeas in water overnight and then drain that water and pressure cook them in new fresh water. Is it alright to do this with this recipe or the water shouldn’t change? secondly, should we grease the butter paper? pls do reply as I want it to turn perfect. we love these and thanks to you we can now make it. 🙂 Cheers
Thank you Sonia. While soaking, wash the chickpea thrice. Then let it soak overnight covered. By this way, you can use the water you soaked to cook it. And please do not grease the paper. Oil or butter should never come in contact with the meringue. Once done, the meringue will peel off papre without greasing..
Wow…!! Interesting. Have a query. 1 egg white is equal to how many cups of aqua faba ?
Usually they use 1 tbs for 1 egg but I haven’t tried the egg white substitution like this. Just followed the recipes. When I find out will surely share..
i tired this recipe. the chickpea water has turned very foamy but even after 1/2 hr of using electric hand blender, it is not becoming that thick. it doesn’t form stiff peaks. but it is very foamy. what do i do now? i have already added vinegar and salt to it. is it already to just boil and reduce this water without chickpeas??? i am stuck now. pls advise. thanks
Was the brine thick? It should be gloopy. Not like just water. Only then you will get nice peaks.
I obtained half cup of aquafaba from one kilo chickpeas.chilled n whipped.sufficient foam was there but neither it became white nor it formed peaks.I cooked the chickpeas til the brine becomes thick.
Did you add sugar before whipping? If so it will not will not whip properly. And half a cup for one kilo might be too thick..
I badly wanted to make them, I tried the way you have written but I did not got the soft peaks blending it for more than half an hour, please rectify me where I went wrong.
For one cup of chickpeas, if we take 2 cups of water, I took 3 cups. I don’t soak them overnight, instead when I put them in pressure cooker , I give one whistle and let them dipped for 2 hours in the same water.
After 2 hours I cooked them on medium flame for 20-25 min.Then I removed the whole water it was approx one cup, then I microwave it for 4 min, to reduce the quantity or you can say to thinker it.
When it cooled I whisked it with electric mixer for 10-15 min, it got foamy from top and bit drainy at bottom, I whisked for few minutes and added lime juice + salt.
Whisking it for another 15 min, I kept it untouched for 5-10 min and when I saw it was very bubbly and foamy but no peaks at all. But still I continued your method, added sugar, essence and put it in freezer so that may be it will thicken like peaks.
When I removed from freezer, foams were at top and I can see the water at bottom. I didn’t bother, seperated the water and with the help of spoon I put them on tray for cooking, will share you the outcome because they are still in oven
Without beating to stiff peaks you should not add sugar. And baking the foam will not work. Try again..
Lovely bake Gayatri. Can this be used for maccrons too
Thank you. Macrons can be made with this. Haven’t tried it yet..
can we try macroons using this chickpea water?
Yes Lakshmi. It comes so nice but I haven’t tried it yet..
If u try…pl share the measurement and method.
Hi gayathri , i tried this it was a faliure.i got the stiff peaks with chick peas water slowly I incorporated powdered sugar after whisking it for few min the peaks which i got lost and it became watery i did not add limejuice.can you pleace suggest where i went wrong.
Lime juice is added to stabilise the peaks. May be that was the reason. As I have mentioned, aquafaba is very sensitive. Even a tiny mistake will affect the results..
Thank you gayathri. I will try again and let you know how it has come
Hi I followed your recipe..and I got soft peaks but as soon as i added sugar it became watery..it didnt hold its peak even after adding vinegar..what should I do? Plz help
Hi, please read the recipe. Sugar needs to be added only after stiff peaks form. Otherwise it will collapse..
What a find Gayathri !!
I really appreciate the efforts you put into perfecting a recipe , sourcing easily available alternatives.
Thanks so much for this recipe – I’m a staunch vegetarian and finding eggless bakes and desserts is never an easy thing.
Meringues and macarons have always been off my list coz of the eggs.
Will try making my own Aqua faba and keep you posted.
Stay blessed 🙂
I have left chick pea water in fridge, should i get it to room temperature before whipping?
No need, Just whip it when cold. By the time it whips up, it will be at room temperature..
I tried the aquafaba recipe and made mango mousse. When it was fresh it super light and airy. But overnight of refrigeration, it collapsed. Does this happen normally?
Aquafaba is quite sensitive. So it will collapse if over beaten or over mixed.
Thanks Gayathri , I am trying this recipe now. Have put a batch in the oven but I still have some left over whipped Aquafaba as all of it didn’t fit in my oven tray. How can I store it till this batch is done?
Pipe it in another tray and let it sit on counter while the first batch is baking.
Thanks, will try that next time.
I managed to make the 1st batch successfully with your recipe so a big thank you for that. I’ve posted a picture on the page Aquafaba everything with recipe credits to you (I saw your recipe there in the files when I decided to try it)
Not sure how I can post one for here.
Thank you for trying it ou. I will check the Aquafaba page. Unfortunately we can’t share photos in comments here.
Even after beating for 14 min I didn’t get stiff peaks .the aquafaba did not turn white and was soogy
There must be some mistake, trace of oil or any other as AF is so sensitive.
Im beating it since 20 mins but it’s not turning stiff
Aquafaba is very sensitive. Did you add cream of tartar or lemon juice to it.