Vegan Mojito Meringues (Aquafaba)

20160527_181525Oh, the possibilities. Have you heard about the new vegan cooking phenomenon that’s taking even the mainstream cooking world by storm?

It’s light, low-calorie, gluten free, vegan, and since you make it from stuff that you normally pour down the drain, it’s FREE!

The funny name aqua/faba (water/bean) tells its whole story. It’s the liquid from garbanzo beans. And when it’s whipped it forms a stiff, white, airy meringue that’s indistinguishable from the stuff made with egg whites.

(And why not egg whites? Oh, so many reasons.)

So, we all know vegan cooking is going mainstream now, but when the likes of the New York Times and Cooks Illustrated are sharing aquafaba recipes with their readers, you know it’s officially a thing.

I had to try it, of course. So I first dove into the NYT recipe for aquafaba meringues.

I’m hooked. These are light as air, slightly crispy, lightly sweet, and only about 25 calories each.

Working with aquafaba is just like I remember egg-white meringue: it requires patience because it needs a solid 15 minutes of whisking to form stiff peaks. It also requires some flexibility on your part, because it’s sensitive to changes in humidity. I tried these on a rainy day and my dogs were happy with the little meringue blobs, but I was disappointed.

aquafaba blobs

I’m already scheming up holiday versions of these wonderful little meringue nibbles: peppermint flavoring and sprinkles of crushed candy cane, chocolate extract and cocoa powder, mint and lime. And the piece de resistance: I’ll start working on making an aquafaba version of my grandmother’s lemon meringue pie. That particular pie is like kryptonite to my dad, and I haven’t made it in at least five years because I get hung up on the egg thing.

 

But first: my mojito meringues. It marries my new aquafaba obsession with my hobby of inventing fall-over-delicious virgin cocktails. And this is super simple, although you’ll want to make your minted sugar a day ahead of time.

Open a can of garbanzo beans and drain off the liquid. It’s not very much (maybe 1/2 to 3/4 cup) but fear not.

Whip it. My stand mixer doesn’t have a whisk attachment, so I use the hand mixer. Give it the highest speed your gadget has, and give it a good 15 minutes.

These are soft peaks: almost there. The peaks need to be pointy for this to really work.

aquafaba soft peak

 

Soft peaks won’t work at all for this, so keep going until you can make little peaks that stay standing. Like this.

aquafaba stiff peaks

Then add 2/3 cup sugar, a little at a time, while you beat another 5 minutes. For the mojito version, I let my sugar sit for a couple of days with some bruised mint sprigs* so it was infused with mint flavor. Once whipped with the sugar, the aquafaba gets shiny. Now you’re ready to add flavoring.

I added the zest and juice from one small lime, then whisked some more.

aquafaba with lime

Can you just about smell that lime? I wish I was posting this in the Scenternet.

Drop your meringue onto baking sheets lined with parchment paper.

aquafaba on paper

Depending on the size of your meringues (larger ones take longer in the oven) you’ll bake them about 90 minutes at 250 degrees. (At that temperature, you’re really drying them as much as baking, so you just look for them to be dry, firm, and light.)

Let them cool. These are light, crispy, minty, and like nothing else you’ve ever had. Enjoy!

aquafaba finished

 

*To bruise mint leaves like a pro bartender (no, don’t ask me how many times I’ve seen this in person) you set the mint sprig on your open palm, then clap your hands together once or twice. It releases the oils. Just bury the bruised sprigs in your sugar and let it sit.