{"id":130666,"date":"2021-02-15T13:40:52","date_gmt":"2021-02-15T13:40:52","guid":{"rendered":"https:\/\/gracefultouch.org\/blog\/?p=130666"},"modified":"2021-04-04T07:52:16","modified_gmt":"2021-04-04T07:52:16","slug":"aquafaba-merengue","status":"publish","type":"post","link":"https:\/\/gracefultouch.org\/latest\/recipes\/aquafaba-merengue\/","title":{"rendered":"Aquafaba Merengue"},"content":{"rendered":"\n
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Ingredients:<\/p>\n\n\n\n


\u2022 juice from 1 can of garbanzos (about 1\/2 to 3\/4 cup)
\u2022 1\/4 tsp powdered Stevia
\u2022 1\/2 cup powdered honey
\u2022 1\/2 teaspoon powdered vanilla
\u2022 1\/2 teaspoon xanthum gum
\u2022 1\/2 teaspoon cream of tartar<\/p>\n<\/div>\n\n\n\n

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Instructions:<\/p>\n\n\n\n


Whip the garbanzo bean juice to a heavy foam
Add the rest of the ingredients slowly-continuing
to whip on high speed. (I use a KitchenAid)
Use on fresh fruit, pie or make into Merengues.
(See Lemon Merengue Pie recipe)
For Merengues: Pipe into “cookie” shape.
Bake in an oven until merengue’s are dry to touch at 170 degrees for about 2 hours or in a
dehydrator at 135 degrees F. for 4 hours.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Top Ingredients Benefits<\/h3>\n\n\n\n