Aquafaba Meringue Mushrooms

• Baking & Spices

  • 9/16 cup Cane sugar, organic
  • 1 cup Chocolate chips
  • 1 tbsp Cocoa powder
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Vanilla

• Other

  • 1 c Aquafaba (chickpea brine, divided (see notes

Found on eathealthyeathappy.com

Description

Ingredients

• 1 c Aquafaba (chickpea brine), divided (see notes)
• 1/2 tsp vanilla , divided
• 1/4 tsp cream of tartar , divided (see notes)
• 1/2 c + 1 Tbs organic cane sugar , divided
• about 1 Tbs cocoa powder, divided
• about 1 c chocolate chips, divided ( Enjoy Life is a great vegan brand)

Directions

• Place two racks in the mid to top area of your oven.
• Heat the oven to 200 degrees.
• Line two cookie sheets with silpat liners or parchment paper.
• Pour the Aquafaba through a strainer to remove impurities.
• Combine half the Aquafaba, vanilla and cream of tartar in a large metal mixing bowl or in the bowl of a stand mixer. Beat with an electric mixer on medium-high power or use the stand mixer to whip to a froth. Add about one tablespoon of sugar and keep beating. Keep beating and adding sugar a little at a time until all the sugar is added.
• Beat until the meringue holds stiff peaks. This can take 5-10 minutes, occasionally more. When in doubt, keep beating. You cant over-beat Aquafaba.
• Pipe the meringue onto the baking sheets as shown above. Dust with cocoa.
• Bake for about 2 hours. About halfway through, switch the cookie sheet positions in the oven to ensure even baking. The meringues will feel dry and fairly firm to the touch when theyre done.
• Let the meringues cool completely before moving to a plate.
• Repeat with the remaining half of the ingredients. While this batch bakes, melt the chocolate and assemble the first batch into mushrooms as shown above.
• When the mushrooms are assembled and the chocolate is completely cooled, store at room temperature in an airtight container. Theyll keep for a week.