Vegan Meringue Pops

This is my first attempt to make my own gluten-free  Aquafaba at home and I am so happy that I tried it and the result is amazing!! I tried my first ever Vegan  Meringue pops with this Aquafaba cream. Guys, you must try this this is is so light airy and amazingly delicious. 

This is really such an amazing way to make your own frosting without butter and it’s gluten-free how cool is that!! 

Let me tell you about this Gluten-free Aquafaba !! 

What is Aquafaba?

• It’s is the liquid leftover from cooked chickpeas. 

You can obtain it two way

1. Drain a can of chickpeas and reserve the liquid. Or

2. Cook your own chickpeas and reserve the leftover cooking liquid. The second method is less reliable, in my opinion, because the Aquafaba can be too thin and you may need to cook it down, making it more time-consuming.

How do you whip it?

• The trick to whipping Aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results in my experience. 

• Whipping Aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your Aquafaba was, to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks! It can require a little practice and patience.

Let’s get started 

Ingredients:-

• One 15-ounce can chickpeas (drained LIQUID RESERVED- that's the Aquafaba // beans set aside for another use) or 150ml of fresh boiled chickpea stock.

• 1/2 a teaspoon of fresh lime juice Or 1/8 tsp cream of tartar.

Method:

• Drain your chickpeas and reserve the liquid then you have Aquafaba! Place in a large mixing bowl to whip!

• The trick to whipping Aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the Aquafaba to whip up much easier, faster and makes the peaks firmer. As I did not have the cream of tartar I have used lemon juice in this recipe.

• Whip your Aquafaba to the desired thickness. It generally requires 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your Aquafaba was, to begin with. So take your time and don't be discouraged if it takes some time to reach stiff peaks.

• I have tried meringue and they came out good not perfect as the Aquafaba cream was little runny.

• Place a  baking tray with the parchment paper put Lollipop sticks on it.

• Preheat the oven at 250 degrees F. 

• Now add the desired edible food colors to Aquafaba cream mix it and put it in an icing bag and create your desired design of meringue pops on the lollipop sticks.

• You have to work really fast with this as the Aquafaba will loose its stiffness very fast.

( my Aquafaba cream went little runny as I delayed a bit)

• Now place the tray in the oven for 2 horses and let them bake slowly.

• You can enjoy these melt in moth meringues.