Marbled meringue from aquafaba
10 servings
180 minutes
Recipe from Natalia Ermolaeva, chef and co-founder of the online cooking school Plant Kitchen School. Aquafaba is the liquid left over from boiling chickpeas and other legumes. It whips up beautifully, no worse than egg yolks . You can use the liquid from canned chickpeas, but this is not the best option, because aquafaba may contain salt and artificial additives. Moreover, it is easy to prepare aquafaba of the desired consistency at home: soak 500 grams of chickpeas overnight, then drain the water, pour 2.5 liters of water over the chickpeas again and cook for 1.5-2 hours, until 300-350 ml of liquid remains. This will be aquafaba, it needs to be cooled - and make vegan meringue.
1
Prepare a meringue base from aquafaba. Whip the aquafaba with a mixer to a foam, starting at medium speed and gradually increasing the speed.
- Aquafaba: 150 ml
2
Add xanthan, salt, and vanilla extract, continue whisking until smooth.
- Xanthan gum: 0.5 teaspoon
- Vanilla extract: 1 teaspoon
- Cane sugar: 150 g
3
While continuously whisking, add 1 tablespoon of sugar at a time. Whisk until all the sugar is dissolved.
- Cane sugar: 150 g
4
Divide the mass into two parts, gradually add cocoa to one, and leave the other as it is.
- Cocoa powder: 3 tablespoons
5
Whip both masses separately until the foam holds well on the whisk (when it comes to egg whites, this consistency is called 'stiff peaks'). The whipping process can take 10-20 minutes, depending on the power of the mixer.
6
Layer both masses alternately in a piping bag (first 2 tablespoons of chocolate aquafaba, then 2 tablespoons of white, and so on).
7
Use a piping bag with a smooth tip to shape meringue into a classic dome on the baking sheet.
8
Dry the meringue in a convection oven preheated to 100 degrees for 2-3 hours. Let the meringue cool to room temperature — this will take another 20 minutes.
