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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?
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?
