In this video, I show you how I use aquafaba, or chickpea brine, which you can use to create all kinds of fabulous vegan meringue-based desserts.
Homemade Aquafaba-based Meringue (or Marshmallow Fluff)
1/3 cup (80 ml) homemade aquafaba
1/2 cup (120 ml) xylitol
pinch salt
1 tsp (5 ml) pure vanilla extract
1/8 tsp (.5 ml) xanthan gum
Blend the aquafaba, xylitol and salt; stir to begin dissolving the xylitol. Beat on low speed with electric beaters until foamy.
Increase speed to high and continue beating until stiff peaks form, up to 13 minutes. The meringue will be thick and glossy. Add vanilla and beat to combine.
Finally, add the xanthan and beat to combine. The texture will become a little sticky.
Use as you would meringue. For marshmallow fluff, add more xanthan gum, 1/8 tsp (.5 ml) at a time, until desired texture is reached.
Store, covered, in the refrigerator up to 3 days. Meringue will begin to crystallize if kept in the fridge without baking first.
