Aquafaba Chai Meringues and Marshmallow Fluff

So, this is a two-parter. You can make a fluffy marshmallow-y topping or meringue for piping and the only difference is one little ingredient. Actually, it’s a three-parter because before I get to instructions for meringue and fluff, I am going to rave about this Chai spice and tell you how YOU CAN WIN some to use in your own meringues (or other baked goods)!

Chai-Wallah is an awesome little company in Guilford, VT that makes the most wonderful chai spice I have ever encountered. And that’s saying a lot because I’m a bit of a chai addict and have tried lots of different brands, blends, and combinations.

Chai, to me, is supposed to be strong, almost enough to knock you off your feet with it’s aromatic intensity. It should make you feel warm and fuzzy and comforted inside when you sip it. It should awaken your senses and reveal the world to you. Ok, maybe I’m stretching it a little with the last bit, but it really does take me a happy place whenever I’m drinking it.

This particular Chai blend will entice you straight away with it’s whole spices and deep, strong scent. It is organic, fair-trade certified and absolutely addictive. It comes as just the spice mix (which is what I use for baking) or pre-mixed with black tea. The spices are sourced and acquired in small batches to guarantee their freshness and this attention to detail is apparent as soon as you open the bag. Not all chai is created equal and this one is particular is leaps and bounds above the rest.

Neil & Jen, the owners of Chai-Wallah, have very graciously offered to share their spice mix with my awesome readers and so I am having a little contest. Enter right here, below this sentence, and you could win one of 10 Chai-Wallah Chai Spice Mixes!

And now….Meringues & Marshmallow Fluff:

If you have questions about what beans to use, what sugar to use, if it can be made sugar free, and so forth, please take a look at this detailed explanation and answers to questions that I put together in January. If your question isn’t answered there, please feel free to send me an email!! For more inspiration, check out these Red, White & Blue Meringues, colored and flavored naturally with powdered freeze dried fruit.

The only difference between making fluff and meringues is the addition of xantham gum to make fluff. I’m not sure of all the science behind it, but the xantham gum helps create a fluffy gooey consistency that can be stored for several days. Without it, the whipped meringue will start to separate after only a few hours. But, because of that added gooeyness, when you pipe out meringue that has xantham gum added, the piping details can get lost in the drying process. They lose their crisp lines, which isn’t necessarily a bad thing, they still taste the same, it’s just a matter of aesthetics. If you aren’t going to pipe the meringue into shapes, then it doesn’t make much of a difference either way. You can dollop the meringue on the baking sheets, like big clouds and dry them that way and everyone will still be impressed :-D.

What is your favorite way to drink Chai?  What is your Chai experience?

Print Recipe

Aquafaba Chai Meringues and Marshmallow Fluff

Meringues and Marshmallow Fluff made with Aquafaba, the eggfree miracle that is revolutionizing the cooking world. Vegan.

Servings

Ingredients

• 3/4 cup aquafaba (chickpea is preferred)
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon xantham gum (omit if making piped meringues)
• 1 cup cane sugar (do not substitute!)
• 1 teaspoon vanilla extract
• 1/2 teaspoon chai spice (or more to taste)

Servings Ingredients 3/4 cup aquafaba (chickpea is preferred) 1/2 teaspoon cream of tartar 1/4 teaspoon xantham gum (omit if making piped meringues) 1 cup cane sugar (do not substitute!) 1 teaspoon vanilla extract 1/2 teaspoon chai spice (or more to taste)

Instructions

1. Before you get started, if you are using aquafaba from homemade beans, boil it down to concentrate it. Reducing it by half is good. Use 3/4 cup of the reduced aquafaba for this recipe.
2. If you are using aquafaba from canned beans, it isn't necessary to concentrate it, but it doesn't hurt either. You can use it straight from the can; one 15oz can of beans should give you approximately 3/4 cup of aquafaba. If you decide to reduce the canned version, you will need 2 15oz cans to end up with 3/4 cup final product.
3. TO MAKE FLUFF: In a clean, oil-free bowl, using the whisk attachment on your stand mixer or handheld mixer, beat the aquafaba until it is frothy.
4. Add the cream of tartar and xantham gum and beat until thick, 1-2 minutes (it takes longer with a handheld mixer)
5. Add the cane sugar, one tablespoon at a time, waiting 20-30 seconds between each addition.
6. Once all the the sugar is added, the fluff should be doubled in size and thick and glossy.
7. Check for grittiness from the sugar by taking a bit and rubbing it between your fingers. If you can feel the sugar, continue beating until it is completely smooth and soft. You cannot over-beat aquafaba, so just keep going until all the sugar is incorporated.
8. Add the vanilla and chai spice and beat until just combined. Store in an airtight container in the fridge (I use a large mason jar). Fluff can be used to top pies, cake, hot chocolate or anywhere whipped cream would be used.
9. TO MAKE MERINGUES: Follow the above instructions, omitting the xantham gum. When the meringue is stiff enough that you can flip the bowl upside down without any falling out and there is absolutely no grittiness left over from the sugar, scoop into a piping bag.
10. If you are baking them in the oven, turn the oven to 200F. Pipe meringues onto parchment lined baking sheets. Do not use wax paper or oil, it will deflate your meringues the minute they go in the oven. Bake 2 hours, then turn off oven and let sit for an hour or so, or overnight, until meringues are completely dried and peel off the parchment paper easily. Store immediately in an airtight container. They get sticky quickly being out or if there is high humidity.
11. To make them in your dehydrator, line your trays with parchment paper and pipe meringues. Dehydrate at 115F for 15-20 hours or until meringues peel easily off of parchment paper. Store immediately in an airtight container. They get sticky quickly being out or if there is high humidity.
12. Eat meringues on their own, use as decoration on cake or serve with fresh fruit and whipped coconut cream.

Powered by WP Ultimate Recipe