Aquafaba Meringue HacK
- 1 cup liquid aquafaba
- 1½ teaspoon powdered agar
- Cream of Tartar ¼ teaspoon
- Prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil.
- Cool to tepid (not cold or the agar will thicken the liquid before we can whip it)
- Whip with a stand mixer with the balloon whip attachment to frothy and then add the cream of tartar.
- Continue whipping to thick glossy peaks (total time should be about 10 minutes)
- Use the whipped AF as needed in your recipes
Refrigerate any un used meringue in a clean airtight container for up to 6 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/aquafaba-meringue-hack/
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