I had a go at making some vegan meringues a few weeks back, not with an expensive vegan egg substitute but with the inexpensive ingredient of chickpea brine and by gosh they were successful on my first attempt. The only thing, I didn't get a photograph of the perfectly formed ones for a number of reasons. I was so darn excited and impressed that I wanted D to try them immediately and share them the following day with some friends who also happen to be vegan, as I so wanted to amaze them as much as I was, but also get their verdict and truthfully I made them late in the afternoon when they came out of the oven it was dark. It was only later that I realised that I had not taken a photograph of my first ever perfectly shaped vegan meringues.
The only vegan meringues I had left were the ones that didn't hold well, but on reflection they were still fine looking more like vegan macarons than pancakes and had I had thought of it, I would have whipped up some coconut cream or vegan cream cheese for the sweet filling, but I did not. Instead I decided to crumble them for what I have called Vegan Meringue Strawberry Mess hidden beneath the vegan meringues, are fresh strawberries and beneath them is Strawberry Chia Jam.
I learned about aquafaba that is chickpea brine meringues a few months back from various vegan food bloggers, who to credit first would be unfair, but I have to admit, I was totally amazed at how tinned chickpea liquid can mimic egg whites. If your curious to learn more about Aquafaba, then here is a link to dish to Vegan Meringues - Hits and Misses. Worth exploring regardless.
I made my first batch and gave D a plate full, not telling them they were vegan and moreso not telling him that they were made from chickpea water. He gobbled them all up quite effortlessly, and was super impressed when he learned that they were vegan. I had some too, well more than a couple and oh my how delightful - how they melted in my mouth like the real thing. I know some bloggers reported that they could taste the beany aftertaste from the chickpeas, but I have to admit I could not detect this, so I was rather pleased. They do not have a good shelf life though and perhaps are best eaten within a couple of days.
I have to admit the only thing about making these was the time it took to whisk to a whippy texture. It felt like it took forever to whisk with my hand held whisker, but it was getting there surely, thickening slowly with every whipping whisk. I am hoping to make these again, and I promise to share them in all their shimmering glitzy glory next time. Thank you so much to the vegan community, though I am not a vegan, I do appreciate and adore many vegan recipes and this is such a s clever one to have in your repertoire. My lovely vegan friends are in for a real treat. Let the aquafaba home experiments commence. I am sharing this with Lauren and Danielle for Fabulous Foodies Fridays #60.