Ingredients
Method
- Preheat oven to 250F (120 C)
- Pour aquafaba in bowl
- Add cream of tartar (optional)
- Beat with a whisk attachment until glossy
- Add vanilla extract
- Add mint extract (optional).
- Add sugar slowly while mixing, until peaks are stiff
- Use a pastry bag to form meringues on a baking sheet lined with parchment paper. Sometimes I use a star tip to get a swirled shape, but most often, I use a round tip and make these macaron shaped meringue. If you don't have a pastry bag, you can use a plastic bag (like a ziploc) with a tiny hole cut at one of the corners.
- Cook at 250F (120C) for one hour until just firm, and not sticky on the outside.
- Variation: Temper* chocolate over a bain marie (double boiler) and connect two meringues together as shown.
Nutrition
Serving: 1gCalories: 31kcalCarbohydrates: 8gSodium: 1mgPotassium: 31mgSugar: 8g
Notes
Tip: The aquafaba to sugar ratio is 1:1. I do the recipe at home in grams, but I've also listed the measurements in cups. Measuring in grams is a bit more precise. If you have a digital scale, just set it to grams and measure away!
*To temper chocolate: heat on low over a double boiler until halfway melted. Remove from heat and stir until compeltely melted. Tempering the chocolate prevents it from melting at room temperature and helps it retain its natural shine.
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