This new technique of meringue from bean protein is taking the vegan world by storm. Finally, a vegan egg white replacement that actually whips up like egg whites do!

I was apprehensive at first, like I'm sure you are. Don't make that face.

Let's start by talking about meringue. Egg white meringue.

Egg whites are made up of protein and water, mainly water. The proteins are composed of hydrophilic (water-loving) and hydrophobic (water-fearing) protein molecules. The water-loving molecules are near the water in the egg white, while the water-fearing molecules are packed tightly inside, hiding from the water. When the egg whites are vigorously beaten, air is incorporated inside. The water-fearing protein molecules unwind as they form a network around these air bubbles, growing the meringue bigger and fluffier as you continue to beat it. You're basically injecting it with air bubbles, and the hydrophobic protein molecules hug the bubbles and keep them inside. Cute, right?

Somehow, someone, somewhere had the great idea that this same process could be done to "bean juice", "bean brine", or "aquafaba". If it's all about the proteins, then another protein liquid could perform the same way, couldn't it? The answer is YES.

Aquafaba is latin for bean water. Aqua=water faba=bean.

And making it feels just as magical as an egg white meringue does. Watch how it comes together in my video, it's like magic-except it's science!

*This video shows me making a double recipe of my recipe below.

Meringue is essentially sugared egg whites. Or if you want to be technical, sugared egg proteins :). This vegan meringue is sugared bean protein!

What you end up with is a fluffy vegan meringue that's like marshmallow fluff.

Pile it on top of a lemon meringue pie, make meringue cookies with it, top your cupcakes with it, or even turn it into french macarons! So many possibilities with this stuff. What will you make with it?

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Vegan Meringue (Aquafaba)

by Julia Hampton - Sprinkled With Jules June-29-2015

This new technique of meringue from bean protein is taking the vegan world by storm. Finally, a vegan egg white replacement that actually whips up like egg whites do!

Ingredients

liquid from 1-15 oz. can chickpeas (garbanzo beans)
1/2-1 cup sugar
cream of tartar 1/2 tea.
vanilla extract 1 tea.

Instructions

1. Drain the can of beans into a large bowl. Set the beans aside for another use.2. Beat the bean liquid on high until foamy. 3. Add the cream of tartar and continue to beat until it begins to get fluffy.4. Slowly add the sugar a little at a time as you continue beating. Add more sugar to taste.5. Beat until it almost triples in size, and stiff peaks have formed. Meringue will be glossy. Mix in vanilla, and enjoy!

Details

Total time: 10 minutesYield: apx. 5 cups meringue