This was a fascinating read. Thank you for sharing! Has anyone tried making meringues without sugar? Will the meringue collapse in the oven or will it hold its shape, just taste terrible? I make fancy cakes for dogs and want to make some sugar-free meringues (egg whites are totally fine) for decoration
Hi Olive. I've personally experimented with making meringues sweetened without CANE sugar, but not without sugar at all; I've tried fruit juice, freeze dried fruit...with no real success. But that may be because of the added fiber or the higher levels of fructose and glucose. I believe there are commercial meringues out there made with artificial and/or alternative sweeteners, so I would assume that it is possible and would be curious to know how your experiments turn out if you give it a try.
This was fascinating from beginning to end! My mother made some wonderful meringues (she often added chocolate chips to hers!). As an avid chickpea lover, I’d like to try the aquafaba recipe you share and taste test it against the egg white version. Would it work equally well with aquafaba made from dried beans?
Hi Ruth. I'm glad you enjoyed this piece! You can make meringues from the liquid in which you've cooked dried chickpeas, however you'll have to experiment with the water-to-chickpea ratio, and you may have to reduce the liquid to get it to the concentration and thickness that resemble those of the canned liquid (I personally tried with the cooking liquid from Christmas lima beans, which I unfortunately couldn't get it to foam sufficiently). Please let us know if you try!
This was a fascinating read. Thank you for sharing! Has anyone tried making meringues without sugar? Will the meringue collapse in the oven or will it hold its shape, just taste terrible? I make fancy cakes for dogs and want to make some sugar-free meringues (egg whites are totally fine) for decoration
Hi Olive. I've personally experimented with making meringues sweetened without CANE sugar, but not without sugar at all; I've tried fruit juice, freeze dried fruit...with no real success. But that may be because of the added fiber or the higher levels of fructose and glucose. I believe there are commercial meringues out there made with artificial and/or alternative sweeteners, so I would assume that it is possible and would be curious to know how your experiments turn out if you give it a try.
This was fascinating from beginning to end! My mother made some wonderful meringues (she often added chocolate chips to hers!). As an avid chickpea lover, I’d like to try the aquafaba recipe you share and taste test it against the egg white version. Would it work equally well with aquafaba made from dried beans?
I find this really interesting and extremely useful - I’ll be making aquafaba meringues next weekend, thank you
Thank you. Enjoy them!
As a non-vegan but avid chickpea eater this was very interesting
Also a non-vegan chickpea lover here. Glad you enjoyed reading.
Hi Ruth. I'm glad you enjoyed this piece! You can make meringues from the liquid in which you've cooked dried chickpeas, however you'll have to experiment with the water-to-chickpea ratio, and you may have to reduce the liquid to get it to the concentration and thickness that resemble those of the canned liquid (I personally tried with the cooking liquid from Christmas lima beans, which I unfortunately couldn't get it to foam sufficiently). Please let us know if you try!