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

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