All the aquafaba related egg replacer information has now been moved to its own site. To learn more about how aquafaba came to be, please visit the official page at:
Here is the original two ingredient meringue recipe:
- The liquid from one 15oz can of chickpeas
Whip the chickpea liquid until it forms firm peaks and slowly pour in the sugar while whipping at high speed. Once it is firm enough to turn the bowl upside down without losing any, take that fluff, try not to eat it all first, and put ~2 inch/3cm dollops on parchment paper and bake at 100C/200F for 1.5 hours. Then let them cool... You can add a touch of vanilla or other flavoring; or, even increase the sugar up to 4x as much for stiffer meringues! Some people feel more comfortable adding a pinch of cream of tartar or vinegar to help form the initial peaks. Enjoy!
- 1/2 cup granulated sugar
If you share this recipe, please give credit to where you found it; or, better, yet, link back to the Vegan Meringues Hits and Misses! discussion group, so that your readers can join in on the fun.