Whipped Aquafaba (Vegan Whipped Cream and Meringue)
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, and macaroons.
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!
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.