Aquafaba Meringues

Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.

Ingredients

• 16 -ounce can of chickpeas at room temperature
• 0.6666666666666666 cup/135 grams granulated sugar
• 2 teaspoons almond extract

Steps

1. Heat oven to 250 degrees. Line two baking sheets with parchment paper.
2. Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
3. Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.