A simple plant-based and vegan meringue comprised of whipped aquafaba or viscous bean water, sugar, cream of tartar, and a touch of vanilla. Can be used to create divinity, meringue, whipped cream, cakes, pies, pavlova, and macaroons.
If you haven’t heard of Aquafaba yet, you’re missing out. I mean, you are severely missing out on some of the most rewarding and gorgeous vegan and plant-based desserts around. And I’m not exaggerating.
I have used Whipped Aquafaba in several desserts and posts and thought it was way past time to provide a detailed post about all of the different options Whipped Aquafaba can give you as a home cook. Whether you are vegan, eat plant-based, are allergic to eggs, or are trying to be more frugal, Whipped Aquafaba is a fantastic option for you!
What is Aquafaba?
As a direct translation, aquafaba is bean water. In Latin, aqua is water and faba is beans. Aquafaba is the liquid that literally comes from cooking beans in water. In other words, it’s the stuff you typically drain and rinse off before using your beans in a recipe.
So before proceeding, let’s discuss your two basic options. You can use home cooked bean water or canned bean water. I prefer to soak and cook dry beans – mainly because I think they taste better, are inexpensive, contain zero salt, and are easier to digest (read creates less gas in my digestive tract). But you can absolutely use the liquid from canned beans as well. It’s a matter of convenience and preference.
What type of Beans can I use for Aquafaba?
The next discussion point is the type of bean you can use. The most widely used aquafaba comes from chickpeas. I think it’s because we use chickpeas in so many different recipes so it’s simply more available. If you haven’t checked out my Chickpea Korma, Chana Massala, Chickpea Apple Walnut Salad, Roasted Harissa Chickpeas, or Curried Sweet Potato Bowl, these are all great ways to enjoy chickpeas after you’ve made this Whipped Aquafaba.
But you can use any beans you have. The prettiest results arguably come from pale beans such as chickpeas or garbanzo beans, navy beans, northern beans, and so on. And while you can use kidney beans or black beans, it’s not recommended due to aesthetics. Most agree that meringues and whipped cream should portray a brilliant white hue.
How do I harvest or collect Aquafaba?
This is literally the easiest thing!
Simply drain the aquafaba or bean water from canned or home-cooked beans and measure out the amount of aquafaba called for in your recipe. If you’re making the Whipped Aquafaba for Whipped Cream or Meringue below, you’ll need three-quarters of a cup or six liquid ounces.
But I must share one very important consideration when working with aquafaba – this is the viscosity or thickness of the aquafaba. This is important because aquafaba can be used as a fantastic replacement for egg whites. But only if it’s the right viscosity or thickness of a fluid. What I mean is the aquafaba should resemble egg whites. After all, that’s the whole objective.
For instance, the liquid in canned chickpeas is usually just right. But sometimes home cooked beans are way too thin. Some recommend cooking the aquafaba to thicken it up. But I find this process cumbersome and unnecessary. The best and easiest way I have found to get home-cooked aquafaba the right viscosity is to allow your chickpeas to cool in the bean water in the refrigerator.
So, whatever you do, do not drain your beans after cooking them!! Instead, allow the beans to cool in their cooking water (aquafaba). I don’t know why or how this works, but I do know it works very well. This process results in a much thicker aquafaba. And with no real effort on my part.
Yes, this takes some foresight and planning. But honestly, if you plan to use chickpeas in a dish, just do some weekend prep. Simply soak the beans on Friday night, cook them on Saturday and then chill them in an air-tight container in the refrigerator until you’re ready to use them. That way, the aquafaba is nice and thick when you want to make your special treat on Sunday afternoon. Please keep in mind that the days I just used are irrelevant, this is just to give you an idea of how I plan my meals.
Oh, I almost forgot to mention that you can actually freeze aquafaba! Just pour it in a freezersafe container and store it in the freezer for up to three months. Then, when you’re ready to use it, thaw it in the refrigerator and use it to create whipped cream or meringue.
How do I make Whipped Aquafaba?
Pour your measured aquafaba, sugar, and cream of tartar in a mixing bowl or the bowl of a stand mixer. Mix on medium-high speed until peaks form. This takes about two to three minutes. Pour in the vanilla and increase the speed to high. Continue to mix three to five more minutes, until very stiff peaks form.
Please note that this Whipped Aquafaba can be enjoyed immediately as whipped cream! No risk of salmonella poisoning whatsoever!! Isn’t this neat?
If you’re using your Whipped Aquafaba as a Meringue, you have a few options. Spread the Meringue atop your pie filling, creating wisps and peaks, as desired. You can now toast the meringue by using a kitchen torch or oven broiler on low setting. It only takes a few minutes using the lower broiler setting so please watch it carefully so that you don’t burn your pie!
You can also bake your meringue. In fact, I think the baking process helps stabilize the meringue to help it stay fluffy a little better. Again, I have no idea how or why this is, it’s just something I’ve noticed over the years. So, if you’re able to bake your pie filling, I recommend you top the meringue and do so. This works very well for a lemon or blueberry meringue pie. Simply spread your meringue atop your pie filling and bake the pie as your recipe indicates.
How do I use Whipped Aquafaba?
This is the best part of this post!! Whipped Aquafaba can be used just as you would any whipped cream or meringue. Specifically, you can create gorgeous vegan desserts that call for a meringue topping, including Lemon Meringue Pie, Blueberry Meringue Pie, Old-fashioned Southern Banana Pudding.
Though you can also use Whipped Aquafaba in Cakes, Waffles, Chocolate Mousse, Divinity, Pavlova, and Macaroons. I have not yet successfully created an Angel Food Cake, but I promise to share it with you once I do.
I love that you can literally make a savory dish with cooked beans and a sweet dessert treat with the aquafaba. So efficient, versatile, fun, and cool!
I hope you enjoy this Whipped Aquafaba as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Meringue Ingredients
- ¾ cup aquafaba, chilled*
- ½ cup sugar**
- ½ tsp cream of tartar (optional)
- 1 tsp vanilla
Instructions
- In a stand mixer bowl, combine the aquafaba, sugar, and cream of tartar. Mix on medium-high speed until peaks form, about 2-3 minutes.
- Add in the vanilla and increase the speed to high. Mix 3-5 minutes more, until very stiff peaks form.
- Enjoy as whipped cream immediately*** or proceed to the next step if using as meringue.
- If topping a chilled pie filling, Spread the Meringue atop your pie filling, creating wisps and peaks, as desired. Toast the meringue by using a kitchen torch or oven broiler (on low). If using the broiler, it only takes 3-4 minutes using the lower broiler setting – watch it carefully.***
- If baking in a pie that can be baked, such as a lemon or blueberry meringue pie, spread the Meringue atop your pie filling, creating wisps and peaks, as desired. Then bake the pie as your recipe indicates. The baking process helps stabilize the meringue a little more.
- Enjoy!
Notes
* Chill the canned or home-cooked chickpeas (or navy or northern beans) in their aquafaba (bean water) in an air-tight container in the refrigerator until ready to use. Drain the aquafaba from beans, saving the beans for another recipe. You’ll need 3/4 cup of aquafaba (bean water) for this recipe.
** You can use table sugar, raw sugar, or powdered sugar. I have successfully used all three.
*** This whipped topping and/or meringue is best enjoyed immediately. Otherwise, the meringue begins to deflate, unless it is baked for 25-30 minutes. It’s best enjoyed within 2-3 hours. Refrigerate leftovers for up to 2 days.
Whipped Aquafaba (Vegan Whipped Cream and Meringue)
Equipment
- stand mixer or hand mixer
Ingredients
- ¾ cup aquafaba chilled*
- ½ cup sugar**
- ½ tsp cream of tartar optional
- 1 tsp vanilla
Instructions
- In a stand mixer bowl, combine the aquafaba, sugar, and cream of tartar. Mix on medium-high speed until peaks form, about 2-3 minutes.
- Add in the vanilla and increase the speed to high. Mix 3-5 minutes more, until very stiff peaks form.
- Enjoy as whipped cream immediately*** or proceed to the next step if using as meringue.
- If topping a chilled pie filling, Spread the Meringue atop your pie filling, creating wisps and peaks, as desired. Toast the meringue by using a kitchen torch or oven broiler (on low). If using the broiler, it only takes 3-4 minutes using the lower broiler setting – watch it carefully.***
- If baking in a pie that can be baked, such as a lemon or blueberry meringue pie, spread the Meringue atop your pie filling, creating wisps and peaks, as desired. Then bake the pie as your recipe indicates. The baking process helps stabilize the meringue a little better.
- Enjoy!