The Marshmallow Meringue<\/strong><\/p>\nWith a nice froth to show off, it might seem like a shame to cover it. But, we’re talking double goodness. Marshmallows and froth equal delicious hot chocolate.<\/p>\n
Making this marshmallow fluff is like making French meringue (also called common meringue), minus the egg whites. The standard ratio of ingredients for French meringue is equal parts fine granulated sugar to egg whites. Egg whites can only hold a limited amount of sugar before sacrificing volume, so equal parts are safe amounts.<\/p>\n
To make an allergy-friendly meringue, we’re whipping equal parts of aquafaba (liquid from a can of garbanzo beans) and fine granulated sugar. The procedure is the same for that of French meringue, with the exception of the mixing time being longer with the aquafaba.<\/p>\n
Using a hand held mixer on low speed, whip the aquafaba and cream of tartar. After a minute or so, increase the speed to medium and whip for 3 minutes. We suggest using a hand held mixer because the amount being mixed is too small for a stand mixer.<\/p>\n
Gradually add the sugar a tablespoon at a time while the mixer is running. Continue to beat on high speed for 8 minutes until stiff peaks form. When you lift the beaters the meringue should look glossy and hold a stiff peak.<\/p>\n
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With all the meringue I’ve made in my pastry career, I love meringue made with aquafaba. Not just because it’s allergy-friendly, but also because it’s much more forgiving. It’s so much easier to over mix \u00a0a meringue made with egg whites, not to mention just a trace of fat on the bowl or a bit of yolks will prevent the egg white meringue from whipping up.<\/p>\n
On March 6, 2015, Goose Wohlt posted on Facebook, “What F.A.T. Vegans Eat.”<\/a> His post with 4 pictures reads, “dead simple delicious two ingredient whole food meringues…one can chickpea brine mixed w half cup sugar. Perfect-O”.<\/p>\nWe are so thankful for Goose Wohlt and the inspiration that led him to come up with what he named “aquafaba”, the latin words for water and bean.<\/p>\n
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