Maximize your canned chickpeas by using the leftover liquid to make an easy chickpea meringue frosting. Aquafaba can be used as a replacement for egg whites in many different dishes, making this the perfect vegan meringue recipe.
Aquafaba, the leftover cooking liquid from beans and legumes (like chickpeas!), can be used as a replacement for egg whites to make a light meringue frosting. Try using this vegan frosting on cupcakes, cookies, or cakes, like this Spice Cake with Brown Sugar Meringue Frosting.
Drain one 15- or 16-ounce can of chickpeas to separate the liquid from the beans. Measure 1/4 cup of the liquid. Discard the remaining liquid or save for another use.
Beat the 1/4 cup of liquid with a mixer on high until it turns white and soft peaks form -- the tips will curl when the mixer is lifted away. The consistency of the chickpea liquid is similar to egg whites, but it is safe to eat without baking because it contains no eggs.
While beating on high, gradually add 1/2 cup sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in 1 teaspoon vanilla. Spread meringue frosting on cakes, cupcakes, or cookies.