Magical Mystery Meringues

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Other

  • 3/4 cup "aquafaba" – the liquid from one 15-ounce can of chickpeas* at room temperature

Found on altonbrown.com

Description

Ingredients

• 3/4 cup aquafaba – the liquid from one 15-ounce can of chickpeas* at room temperature
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 cup sugar

Directions

• Heat the oven to 200 degrees F and line 4 half sheet pans with parchment paper. Whisk the aquafaba and cream of tartar on medium speed in a stand mixer fitted with a whisk until foamy – about 2 minutes. Gradually add in the sugar followed by the vanilla extract then increase the speed to high beat to stiff peaks, another 2-3 minutes. Scoop the meringue into a gallon sized zip-top bag (or piping bag) and pipe into quarter-sized rounds. Bake for 1 – 1 1/2 hours. The meringues may feel soft in the oven but will continue to dry as they cool.
• - Add 2 teaspoons instant coffee crystals and 6 drops of chocolate bitters to the batter before baking - Dip into tempered chocolate and cool