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Aquafaba Vegan Meringue Cookies

October 12, 2016 By Dianne 38 Comments

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Aquafaba Vegan Meringue Cookies >> Dianne's Vegan KitchenI doubt that anyone outside the plant-based world has heard of aquafaba until recently, but the vegan blogosphere was completely abuzz when Goose Wholt discovered that the water that’s leftover from a can of beans can be used as an egg replacement a year or so ago. It can’t be used to make scrambled “eggs” or an omelet, but it can be whipped into a frothy foam, and it can be used as a binder in baking.

While I followed along with my fellow bloggers’ aquafaba hits and misses, I quietly sat the frenzy out, sure that I would make a giant bean-flavored mess if I tried to cook with it. But now Zsu Dever has written an entire cookbook devoted to aquafaba, making it easy to cook with the magical liquid, and I no longer have any excuses.

 

Aquafaba by Zsu DeverZsu starts her book, aptly titled Aquafaba, with an aquabafa primer, explaining exactly what it is and how to use it. Aquafaba can be tricky to work with, but Zsu’s tips will help. The recipes in Aquafaba range from basics such as vegan butter and mayonnaise to eggy classics like crepes and quiches. You’ll find recipes for baked goods that usually rely on eggs to give them a little fluff, such as muffins, sugar cookies, pancakes, and waffles. Items that have been difficult for vegans to make until now are included, such as marshmallows, marshmallow fluff, macarons, and meringues are also included. Aquafaba contains both sweet and savory recipes, so if you have a hankering for vegan meatballs or kebabs, Zsu’s got you covered. She’s even included recipes for chickpeas, so that you’re freezer isn’t overflowing with beans after draining off the liquid.

I decided to start my foray into aquafaba cooking with Meringue Cookies, not because Zsu says it’s a good recipe to start with, but because I have such fond memories of Meringue Cookies from my childhood. My mom was never much of a cook. Everything came from a box, bag, or can, including baked goods, but for some reason, she had a yellow plastic file box full of recipe cards. I think it was from Betty Crocker, and I’m guessing it was a gift. Every month, more cards came, and they were filed in the box. I would spend hours looking through the cards, picking out dishes that I wanted to try in the future. I don’t think any of there recipes were ever made, with the exception of the Meringue Cookies. I had so much fun making them, and I remember how they had a soft crunch on the outside but were light and fluffy on the inside. It’s possible we only made them once, but they left a big impression on me. I don’t think I’ve had a Meringue Cookie since I was very small. Until now. Thanks to the magic of aquafaba, vegan meringue isn’t too difficult to achieve.

 

Aquafaba Meringue PeaksI wasn’t sure what would happen when I started making Meringue Cookies. I’ve heard people say that aquafaba can be fickle, and that they had difficulties making meringue – it never formed peaks, it melted, etc. I added the aquafaba and cream of tartar, which acts as a stabilizer, to the bowl of my stand mixer and followed Zsu’s directions. I was amazed to see that it started forming peaks exactly when she said it would. Within minutes, bean liquid had turned to a white pillowy fluff. I had visions of perfectly piping Meringue Cookies into pretty shapes, but I had difficulty with the piping bag, simply because the meringue was so fluffy. So I spooned blobs of it onto the baking sheet instead.

Aquafaba Meringue Cookies >> Dianne's Vegan KitchenMy first attempt at Meringue Cookies didn’t turn out to well. They were flat, brown, and hollow. My oven tends to bake just about everything faster than the recipe says it will, despite the thermometer I placed inside that says it’s always the correct temperature. I decided to give it another try, whipping the aquafaba longer and baking for a shorter period of time. The resulting cookies were a little more beige in color than I was expecting, but they were light, pillowy, and delicious. Success! Since they say that the third time is a charm, I decided to try again. This time I was able to get it the merge into a pipping bag, and the cookies baked up into little cloud-like puffs of perfection. These are the cookies I remember from my childhood.

 

Lemon Poppy Seed Muffins from Aquafaba by Zsu Dever >> Dianne's Vegan Kitchen My second foray into cooking with aqufaba wasn’t as tricky as the first. After baking Vegan Meringues, I made Lemon Poppy Seed muffins, which were light and fluffy, and oh-so-tasty. I made mini muffins thinking they’d last longer than their full-sized counterpart, but that only works if you don’t eat three at a time!

 

Sun-Dried Tomato and Artichoke Quiche from Aquafaba by Zsu DeverSince I was starting to get the hang of this aqufaba thing, I decided to make the Sun-Dried Tomato and Artichoke Quiche. This was slightly tricky, because the aquafaba needs to be whipped into stiff peaks, and then folded in to the quiche mixture until it deflates. By this point I felt like an aquafaba pro, and I didn’t have any problems with it. It baked up light,  fluffy and delicious.

 

Country-Style Aged Sharp Cheese from Aquafaba by Zsu DeverBecause I’m a sucker for homemade cheese recipes, I also made the Country-Style Aged Sharp Cheese. This recipe is a breeze to make, but it takes some time to “age” in a dehydrator. Rather than making Zsu’s aquafaba yogurt, I used store-bought, which I think slowed the aging process even further. Once it was finally firm and ready to eat, it was indeed sharp and cheesy – and pretty tasty, too!

If you want to enjoy some of the eggy dishes from your pre-vegan days or if you just want to experiment with a new ingredient, Aquafaba is the book for you!

 

Aquafaba Vegan Meringue Cookies >> Dianne's Vegan Kitchen

Print

Meringue Cookies

This airy and crisp cookie is the very first recipe that is made by newbie aquafaba explorers.
Author Zsu Dever

Ingredients

  • 1/3 cup granulated organic sugar
  • 1/2 cup aquafaba see Note
  • 1/4 teaspoon cream of tartar

Instructions

  1. If your sugar is not fine granules, grind it for 1 minute in a food processor. Prepare a baking sheet with parchment paper or a silicone mat (the meringue will deflate if baked directly on a baking sheet). Preheat the oven to 195°F.
  2. Add the aquafaba and cream of tartar to the bowl of a stand mixer. Use a whisk or the balloon whip attachment to hand-whip the aquafaba for 10 seconds. Add the balloon whip to the machine or use a hand mixer to whip the aquafaba for 4 minutes at medium-low speed. Increase the speed to medium-high and continue to whip for 5 to 6 minutes or until the meringue forms firm peaks.
  3. Continue to whip on medium-high speed and add the sugar, 1 tablespoon at a time, over the course of 1 minute. Continue to beat for another 3 to 4 minutes, or until the meringue forms stiff peaks. Alternatively, you can use a large bowl and a hand mixer.
  4. Spoon or pipe the meringue onto the prepared baking sheet, about 2 inches apart. Bake the cookies for 1 1/2 hours, turn off the oven, leave the cookies inside the oven, and allow them to cool completely. Once cooled, immediately transfer them to an airtight container. If left out long enough, the cookies will absorb the moisture in the air and become tacky and then dissolve. If your cookies become tacky or begin to absorb moisture, dehydrate again in the oven at 195°F until crisp. You can adjust how crisp you like the cookies by leaving them exposed to the air until they are the texture you like.

Recipe Notes

Chocolate Meringue Cookies: After the meringue is whipped, sift in 2 teaspoons unsweetened Dutch-process cocoa powder. Fold just to mix most of the cocoa into the meringue, but don’t fold too much or the meringue might deflate.
Swirl-Colored Cookies: To add a swirl to these cookies, prepare the empty piping bag by drawing three or four vertical food-coloring lines inside the bag, using a toothpick or the tip of a
butter knife. Draw your lines from down near the tip upward toward the middle of the bag. Use any color of natural food coloring. Once you have prepared the bag, proceed with Step 4.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

I have a copy of Aquafaba for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on October 18th. Good luck!

a Rafflecopter giveaway

Filed Under: Vegan Dessert Recipes, Vegan Recipes Tagged With: aquafaba, aqufaba, egg-free, plant-based, Vegan, vegan food, Vegan Meringue Cookies, vegan recipe, Zsu Dever

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Ann S says

    October 12, 2016 at 6:32 PM

    I haven’t got up my nerve to try cooking with aquafaba yet, but I’m thinking I will try it over the holidays. I would love to win a copy of this book to help my get up my courage for it :). Thanks for sharing the recipe and the giveaway!

    Reply
  2. EMC says

    October 12, 2016 at 7:42 PM

    I’ve tried two things…. One is straightup meringues which turned out fine, though with a slight beany aftertaste. The other was an attempt at a walnut based brownie recipe that uses two eggs… it was delicious, but decidedly gooey and more spoon-ish than pickup-able. Fun though!!

    Thanks for hosting this giveaway!

    Reply
  3. Stephania Joseph says

    October 12, 2016 at 10:18 PM

    I have never cooked with aquafaba. I feel slightly intimidated by it, however I am looking foward to cooking with it and making the incredible recipes that have everyone praising the wonderful bean water.

    Reply
  4. charj says

    October 13, 2016 at 4:38 AM

    I have not made anything with aquafaba yet.

    Reply
  5. Carla says

    October 13, 2016 at 7:41 AM

    Aquafaba is the coolest thing I have discovered since switched to a plant based diet. I have made brownies so far only, but I can’t wait to get in the kitchen and play around more.

    Reply
  6. Clarice Victor says

    October 13, 2016 at 9:04 AM

    VEGAN meringues?! Anytime! Thank you Zsu and Dianne!

    Reply
    • Dianne says

      October 13, 2016 at 4:17 PM

      Enjoy!

      Reply
  7. Sue Hegle says

    October 13, 2016 at 10:29 AM

    I haven’t tried it yet, every time I open a can of chickpeas I think about it, but I am a bit afraid of how it will turn out.

    Reply
  8. Mary Ellen @ VNutrition says

    October 13, 2016 at 11:47 AM

    These look perfect! I haven’t had meringue in forever – excited to try a vegan version!

    Reply
    • Dianne says

      October 13, 2016 at 4:17 PM

      It’s so much fun! I hope you get a chance to try it!

      Reply
  9. Amanda says

    October 13, 2016 at 1:51 PM

    The meringue, the quiche, the muffins…they all look delicious! Prior to veganism, I used to use mini meringues in my hot cocoa (in place of mini marshmallows)….perhaps I can do so again! Yay!

    Reply
  10. Janet says

    October 13, 2016 at 5:37 PM

    I want to win. Tried a mayo recipe with aquafaba and it was a disaster.

    Reply
  11. Sandy Zimmer says

    October 13, 2016 at 6:58 PM

    I haven’t used aquafaba, I am willing to try it.

    Reply
  12. Eve says

    October 13, 2016 at 10:44 PM

    I haven’t cooked with aquafaba yet…looking forward to learning more. Vegan meringues sound awesome! Thanks!

    Reply
  13. A.a. says

    October 13, 2016 at 11:16 PM

    Really excited to use some tested recipes with aquafaba. It is one thing to play and experiment with something with your free time, but it sure would be nice to use a book with more of the work done for me!
    I’ve certainly used chickpea flour as a binder in baked stuff, but crisp meringues sure are a compelling challenge.

    Reply
  14. Karen D says

    October 14, 2016 at 8:50 AM

    I have been planning to for some time now, but haven’t as yet.

    Reply
  15. Jessica S says

    October 14, 2016 at 12:44 PM

    I’ve only cooked with aquafaba once. By coincidence, I used it in a chickpea nugget recipe from Zsu’s Vegan Bowls book. I accidentally misread the recipe and used way too much aquafaba, but the nuggets still turned out well when they firmed up.

    Reply
  16. Jessica says

    October 14, 2016 at 2:20 PM

    I need to get on the aquafaba craze!! This would be great around the holidays! I should try first tho, you know, for testing purposes!!

    Reply
  17. Martha :D says

    October 14, 2016 at 3:12 PM

    So far I’ve only made meringues, but I’d love to learn to do more!

    Reply
  18. Joyce Wickham says

    October 14, 2016 at 3:45 PM

    As with so many others, I have not had the nerve to try aquafaba yet. Fear of numerous disasters is the stumbling block. I think this book will provide just the information needed to help me figure it out. Thanks for offering this opportunity to win the book and for sharing the meringue cookies recipe.

    Reply
  19. Melissa @ Vegan Huggs says

    October 14, 2016 at 5:26 PM

    These Meringue Cookies look heavenly! Aquafaba is seriously incredible! I must have this book. 🙂

    Reply
    • Dianne says

      October 15, 2016 at 6:51 PM

      It is incredible! It’s a fun book!

      Reply
  20. The Peace Patch says

    October 14, 2016 at 6:12 PM

    I haven’t tried aquafaba yet…looks like great fun!

    Reply
  21. Susan says

    October 14, 2016 at 8:20 PM

    I’ve only used aquafaba as an egg substitute in baking. That quiche looks wonderful!

    Reply
  22. Julie says

    October 15, 2016 at 12:03 AM

    I have been using it for a while now as an egg replacer, although have yet to try baking. I freeze into ice cube trays whenever I open a can of beans. I am so happy to not waste food! I have been eyeing this book on Amazon…would love to win one!

    Reply
  23. Ginny McMeans says

    October 15, 2016 at 11:41 PM

    I need this book. Looks like a lot of fun!

    Reply
    • Dianne says

      October 16, 2016 at 7:04 PM

      It is!

      Reply
      • Dianne says

        October 16, 2016 at 7:04 PM

        Enjoy!

        Reply
  24. Jenn says

    October 17, 2016 at 9:49 AM

    I am in love with aquafaba! It is such a miracle. I use it mostly for replacing eggs in baking. I have yet to attempt meringues though. One of these days I’m going to tackle it for sure!!

    Reply
    • Dianne says

      October 17, 2016 at 10:09 AM

      It’s such a fun ingredient to play with, isn’t it?

      Reply
  25. Heather Jennings says

    October 18, 2016 at 9:24 AM

    I’d so love to win this book!

    Reply
  26. Chely C says

    October 18, 2016 at 10:46 AM

    I have only made aquafaba mayonnaise, and it was gloopy and oily. I have a freezer stocked with aquafaba so I must make something soon.

    Reply
  27. Tara Matthews says

    October 18, 2016 at 11:23 AM

    Aquafaba is amazing stuff. I’ve used it to make cookies, pancakes, mayo, and as a breading for fried eggplant, squash and tofu. Never tried meringues though so I’m excited for that!

    Reply
  28. CARRIE PARKER says

    October 18, 2016 at 12:36 PM

    I have never cooked with Aquafaba. I have eaten chickpeas but usually drain the liquid out, I had no idea it could be used in recipies, how genius!

    Reply
  29. Lydia Claire says

    October 18, 2016 at 3:56 PM

    I haven’t cooked with it but I’m hoping to try it out over the holidays!

    Reply
  30. Corrine says

    October 18, 2016 at 4:00 PM

    We haven’t had an opportunity to cook with it yet but we are looking forward to trying it out. =)

    Reply
  31. Melissa K. says

    October 18, 2016 at 11:28 PM

    I have not used Aquafaba yet, but this book is going to change all that!

    Hope to win!

    Reply

Trackbacks

  1. Chic Vegan Vegan Lemon Poppy Seed Muffins from Aquafaba by Zsu Dever - Chic Vegan says:
    October 25, 2016 at 6:20 AM

    […] Review reprinted with permission from Dianne’s Vegan Kitchen. […]

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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