A Query, Mostly Meant for Sabotabby

[moon_custafer]

I tried making aquafaba meringues today, because I’ve a family dinner coming up in a couple of weeks and some of my relatives are vegetarian/vegan and my brother can’t gave gluten, so if I can get the recipe right it’s a useful dessert to bring; but the aquafaba didn’t foam up as much as egg whites do. I kept adding icing sugar and cream of tartar to the mix and eventually gave in and tried baking what I had. The texture was actually pretty good although the meringues came out fairly flat, but they tasted too strongly of the cream of tartar (Andrew tried a bite and complained it made his mouth burn.)

Should I just use minimal cream of tartar and not worry as much about the consistency before baking? Should I use white sugar rather than icing sugar? Or is there some other tip I’m missing?

Comments

[sabotabby]

I use minimal cream of tartar (1/4 tsp), right at the beginning, and white sugar. This recipe has done me pretty well. It just takes a really long time to whip into stiff peaks. I also usually add mint because I like mint in my meringues, and that will cover up any residual cream of tartar taste.

I should make some more; were I less lazy, I'd have made a chickpea curry and accompanying meringues today, but I was Le Tired and don't have anywhere to take them for the foreseeable.