Aquafaba Meringue

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 45 pieces

Ingredients

¾ cup Aquafaba (liquid left in canned chickpeas)
1 cup Sugar, granulated
1 tablespoon Vanilla

Preparation

1. In a standing mixer, start whipping chickpea brine. After one minute, slowly add the sugar while continuing whipping.
2. Add vanilla and continue to whip until stiff.
3. Using a piping bag, pipe onto cookie sheet lined with parchment paper.
4. Bake 225 degrees for 2 hours or until dry.

Notes

You can flavor and color the meringue, but flavors and colors must be water based–no oil.

Nutrition information

Calories: 15 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Carbohydrate: 5g Protein: 0g Sodium: 163mg Vitamin A: 0ųg RAE Vitamin C: 0mg Calcium: 0mg Iron: 0mg