Egg-Free Meringues

attosa
Diamond Post Medal for All Time! 1,246 Posts

Egg-Free Meringues With the prices of eggs going up (in my area, they are $3.99 a dozen at the cheapest) and then having to separate your yolks and find a use for them. Why not just use something you're going to pour down the drain like garbanzo bean juice? I've read about how the brining liquid in a can of beans can act as a substitute for eggs. Amazingly enough, not only does it work famously, it also tastes amazing.

In these photos, I made both regular sized and mini buttons. You can get 50 or so regular sized meringues with this recipe.

Total Time: 2 hours

Yield: 50 meringues

Source: Revolution Vegetale, an awesome vegan cooking group

Ingredients:

6 Tbsp brine from can of garbanzo beans
1/2 tsp cream of tartar
3/4 cup fine sugar (I grind my own white sugar in a spice blender)
pinch salt
1/2 tsp vanilla extract

Steps:

Preheat oven to 225 degrees F. Line a baking tray with parchment paper, Silpat, or foil. (I've used all of them for this and they all work great.)
Put garbanzo liquid and cream of tartar in a big bowl and whisk on medium-high speed for a minute until it starts foaming up.

While whisking, add your sugar little by little. Add pinch of salt.

After a few minutes, drizzle in your vanilla extract. Continue whisking until glossy and stiff peaks start to form. This took me about 10 minutes.

Fill piping bag with meringue mixture. You can also use a plastic bag and snip off the corner.

Pipe cookies onto lined baking sheet. Bake for 40 minutes at 225 degrees F.

Shut oven off and without opening oven door, leave meringues in there for about an hour to dry. Remove, let cool. Meringues will pop right off sheet when cool. If they stick a little, get under them with a knife.

Enjoy. :)

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Abigail A.

January 8, 20160 found this helpful

That's amazing.

attosa
Diamond Post Medal for All Time! 1,246 Posts

January 8, 20160 found this helpful

Isn't it cool? I was so surprised they were sooooo delicious. I was absolutely expecting a wee bit of bean juice flavour--- Not at all.

:) I will be making these again tomorrow with different extracts.

Joanne

February 11, 20160 found this helpful

Hi Attosa I was wondering if Butter Bean juice from the can can be used in place of an egg instead of garbanzo bean juice. I just opened a can of Butter Beans and would save the juice for this recipe, if usable. Also, if Butter Bean juice can be used, does this mean any bean juice can be used as an egg substitute?

Judy
Gold Post Medal for All Time! 677 Posts

January 9, 20160 found this helpful

Can you use this brine as a substitute for a whole egg? If so, how much? This is a great tip!

attosa
Diamond Post Medal for All Time! 1,246 Posts

January 9, 20160 found this helpful

Hi Judy! Three tablespoons of bean juice is the equivalent of one whole egg, I believe. However, I used two tablespoons in a cake that called for one egg and it was fantastic.

Joanne

February 12, 20160 found this helpful

Hi Attosa, I am not sure if you got my question, because I do not see it posted. I will ask again. You said that in place of egg to use garbanzo liquid. I just opened a can of butter beans and was wondering if this liquid could be used in place of egg as well.

If so, the same amount of tablespoons as the garbanzo liquid? If the butter bean liquid does work does this mean all or should I say most bean liquid will work in place of egg.

attosa
Diamond Post Medal for All Time! 1,246 Posts

July 29, 20170 found this helpful

Oh gosh I never got your messages! I'm not quite sure what canned butter beans are like and if their liquid is thick enough. So many canned beans come in a not-so-soupy liquid and those don't work. If it seems thick like chickpea liquid, I'd give it a shot.

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!