To make these dreamy tangerine meringues, we used a fascinating ingredient called aquafaba. A man named Goose Wohlt came up with the word “aquafaba” to describe the liquid drained from a can of chickpeas or a pot of cooked beans which, it turns out, can be used to replace eggs in practically any recipe. Vegans and non-vegan alike are enthralled by aquafaba. Once you’ve tried out this recipe, we’re sure you’ll see why!
The Perfect Substitute!
To introduce you to aquafaba, we’re sharing our twist on the recipe that inspired Goose Wohlt to name this wondrous liquid: meringues. Aquafaba works perfectly as a substitute for egg whites. These meringues have a light, airy texture with a slight crunch, just like the classic version. We added tangerine zest, which naturally colors the meringues and offers a lovely counterpoint to the pure sweetness of this treat. We also included just a dash of almond extract to give the meringues a nuanced richness.
To make these tangerine meringues, you will need these ingredients:
- Aquafaba drained from a 15 oz. can of chickpeas
- ¾ cup sugar
- ½ teaspoon cream of tartar
- Zest from one tangerine (approximately 1 tablespoon)
- ½ teaspoon almond extract
Making the Meringues
- Begin by preheating your oven to 200 degrees Fahrenheit and lining a baking sheet with parchment paper.
- Drain the aquafaba into a large heatproof bowl and combine with the sugar. Place the bowl over a pot of simmering water and stir until the sugar has melted into the aquafaba.
- Using an electric hand mixer or stand mixer, whisk for approximately 5 minutes until the mixture becomes foamy. Now add the cream of tartar and whisk for another minute.
- After about ten minutes of whisking, you should begin to see stiff, glossy peaks. At this point, it can be helpful to remind yourself that aquafaba takes longer to whip than egg whites. Be patient, and keep whisking. Once you do see peaks however, be sure to stop promptly—over-whipping can cause deflation.
- Gently stir in the tangerine zest and almond extract, then spoon the meringue onto the parchment-lined baking sheet. Each dollop should have a diameter of about 1 inch, and you should leave two inches between the dollops.
- Bake the meringues for at least an hour before checking for doneness. When they feel crisp and dry all the way through, turn the oven off and allow them to cool inside for at least another hour.
The meringues should peel easily off the parchment paper. If they’re sticking, let them cool longer! They’re delicious on their own—the tartness of the tangerine zest balances out their innate sweetness beautifully—or paired with fresh fruit and vegan whipped cream. They will keep for 2 to 3 weeks in an air-tight container, but we doubt they’ll last that long.