This website uses cookies to ensure you get the best experience
100g Aqua faba ⠀
100g raw sugar ⠀
1 tsp lemon juice or 1/4 tsp cream of tartar ⠀
1/4 tsp guar or xanthan gum (optional - for a really strong meringue. You can skip it if you're just making one for home)
Pinch of salt
1. Make sure the bowl you're planning to use for whipping is clean and dry. ⠀
2. Add Aqua Faba (and lemon juice, if using). ⠀
3. In a separate bowl mix well the dry stabilizers: cream of tartar, gum, and salt. 4. Start the mixer on low speed and gradually add stabilizers. Make sure to do it slowly to avoid clumping. ⠀
5. When Aqua Faba becomes white and full of tiny bubbles - increase the speed.
6. Once aqua faba becomes a stable foam start adding sugar. Spoon by spoon, really slowly - add another only when the previous one is absorbed. It can take 10 minutes or so.
7. With a spoon of a piping bag set meringue on a baking or dehydrator tray. ⠀
8. Bake at 100°C with an open oven door for 2 hours or use a dehydrate at 42 degrees overnight.

You can add color using natural powders like turmeric, matcha, beetroot. Alternatively, you can add freeze-dried berry powders to add flavor.

If you are trying out one of my delicious recipes, please tag me @sfoodies and use my #sfoodies_nailedit on Facebook and Instagram.

I cannot wait to see what you make as well as read what you think. I would also love to share your success with others.