DISH RESEARCH · Dish
aquafaba meringue
Small egg-free meringues with crisp shells, airy centres and a gentle vanilla aroma.
About aquafaba meringue
Aquafaba meringue replaces egg white with the whipped liquid from tinned chickpeas. This profile follows a Great British Chefs vanilla version made with aquafaba, caster sugar and seeds scraped from a vanilla pod.
Caster sugar supplies clean sweetness while vanilla seeds add a soft floral aroma; the chickpea liquid is mild once whipped and baked.
The finished meringues are pale and light, with crisp dry shells and delicate airy centres that dissolve on the tongue.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in aquafaba meringue
Vanilla Aquafaba Meringues.
- AquafabaWhipped egg-white substitute
- Caster sugarSweetness and crisp structure
- Vanilla seedsGentle vanilla aroma
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Aquafaba: . The source obtains this liquid from a tin of chickpeas; the exact commercial canning brine formulation varies and remains unresolved.
- Caster sugar:
- Vanilla seeds:
Recipe-specific unresolved details
- The salt and additive composition of the tinned-chickpea liquid used as aquafaba varies by commercial product and is not resolved by the source.
Origins & food traditions
Great British Chefs publishes a complete three-ingredient aquafaba meringue formula using the liquid yielded by a tin of chickpeas, caster sugar and vanilla seeds.
Countries
- United Kingdom
- FranceCatalogue link pending review
Cuisines & regions
- British Cuisine