Marble Meringue Made with Aquafaba
Baking and Desserts | French cuisine
⏳ Time
3 hours
🥕 Ingredients
5
🍽️ Servings
10
Description
Instead of xanthan gum, you can use citric acid or lemon juice.
Ingredients
- Aquafaba - 5 fl oz
- Raw cane sugar - 5.3 oz
- Xanthan - ½ spoons
- Vanilla extract - 1 tablespoon
- Cocoa Powder - 3 spoons
Step by Step guide
Step 1
Prepare the meringue base using aquafaba. Whip the aquafaba with a mixer until frothy, starting at medium speed and gradually increasing the speed.
Step 2
Add xanthan gum, salt, and vanilla extract, and continue beating until smooth.
Step 3
While continuing to whisk, add the sugar one tablespoon at a time. Whisk until all the sugar is dissolved.
Step 4
Divide the mixture into two parts; gradually add cocoa to one part and leave the other as it is.
Step 5
Whip both mixtures separately until the foam holds well on the whisk (when it comes to egg whites, this consistency is referred to as 'stiff peaks'). The whipping process may take 10 to 20 minutes, depending on the power of the mixer.
Step 6
Spoon both mixtures into a piping bag, alternating between 2 tablespoons of chocolate aquafaba and then 2 tablespoons of white, and so on.
Step 7
Using a piping bag fitted with a smooth nozzle, pipe the meringue into classic dome shapes on the baking sheet.
Step 8
Dry the meringue in a preheated convection oven at 212°F for 2–3 hours. Allow the meringue to cool to room temperature; this will take another 20 minutes.
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