- Welcome to Veganize It! (melodic music)
Today, we're making meringues
and what's really cool about this
is, instead of using eggs,
we're using chickpea liquid,
also known as aquafaba.
To get started,
we actually are just gonna take
the liquid that comes
off of your chickpeas
and put it right into our Kitchenaid mixer.
We just need to whip it up!
Just like egg whites!
- Let's compare!
Both our vegan version
and the traditional version of meringue cookies
clock in at just four cents per serving.
Our recipe has two cookies per serving.
Now, that's a sweet deal!
But, if you're making the traditional version
and buying premium eggs,
those can cost upwards of six to seven dollars,
so that makes the traditional version
more expensive. - So it looks like we've had
our stiff peaks form.
Perfect!
And now we're just gonna stabilize our meringue.
And, in order to do that,
we're gonna add a little bit of sugar,
about a tablespoon at a time.
(mixer whirring)
And then just continue adding.
One tablespoon at a time.
So, once you've added in all the sugar,
this actually needs to continue
to whip until it's really, really glossy,
which takes about another five minutes.
The cool thing about these cookies
is we're swapping eggs for aquafaba,
which is the liquid found in canned chickpeas.
So, anytime you pop open a can of chickpeas,
save the aquafaba in the fridge.
When you're ready to make a meringue,
let that aquafaba come to room temperature,
then whip just like egg whites.
To stabilize them,
you can use cream of tartar or sugar.
But, since we're making cookies,
we use sugar.
(mixer slowly whirring)
So, now this is really, really nice
and shiny and glossy.
And our last step is to add
a little bit of flavoring.
I'm using almond extract
because I love the smell and the flavor,
but it also keeps these meringues
really bright white.
So, just a little bit of extract.
(mixer whirring)
Whip this in,
and we're ready to go.
See?
Isn't that amazing?
Our stiff, stiff meringue.
And then we're gonna put it into a piping bag.
Use your hands like a cradle (plastic rustling)
just like this.
And then you're gonna use the side
of your hand to scrape the meringue
into the bag.
Perfect.
Press the meringue down to the bottom.
Making sure that you don't have any air bubbles.
And once you get close to the bottom,
you're gonna take your scissors,
and you wanna keep the tip
pretty small.
And, then, because these meringue cookies
are so light and you don't want the parchment
to fly away,
we're gonna take just
the tiniest bit of meringue,
pipe it onto the four corners
and that'll help keep the parchment down.
So that it won't fly away.
Okay!
Now it's the last part,
which is my favorite,
which is making the meringue cookies.
So, we're just gonna pipe them.
When you're piping,
you wanna make sure you're squeezing
at the top here.
Not pressing here,
'cause you don't push your meringue back up.
So, you're actually just squeezing
from your top hand.
This hand is just guiding.
Now, these aren't gonna spread,
but you still wanna give them
a little bit of space.
- One important thing
to note is BPA.
BPA is a lining used
in some cans and plastics.
Since we're using aquafaba for this recipe,
the liquid that comes in a can of chickpeas,
be sure to choose chickpeas
that come in BPA-free cans.
And since you're already opening up that can
to use the liquid,
don't throw away the chickpeas!
Like you would do with the egg yolks
if you're making a traditional version of this.
Instead, put those chickpeas to use
in salads, hummus, or even grain bowls.
Chickpeas are truly versatile
and absolutely delicious.
This is a great way to reduce food waste,
while also using that liquid
that you would have otherwise
tossed down the drain.
- Okay, these look amazing!
Let's get them into the oven
so they can bake for about an hour
until they're dry and crispy.
And then we'll shut off the oven
and they'll sit in there for about an hour more
to make sure they're perfect.
Meringues, whether vegan or not,
are already a lightened-up cookie.
Both versions are low in calories,
but our vegan meringue
has just five calories per cookie.
And, also, 2 grams less added sugar per serving.
Here are our beautiful vegan meringue cookies.
I really like to serve them
with a little bit of fresh fruit,
just 'cause they're so white and just to punch it up
with a little bit of color.
But, they're perfect with a glass of tea
or some coffee
or maybe just a nibble after dinner.
But, like any great recipe,
it's all about the photo.
(camera snapping)
And that's perfect!
Special thanks to our vegan expert
and thank you so much for watching.
We'll see you next time on Veganize It!