Do you share my love for mint? Especially in combination with chocolate? Then today’s Sunday post will be extra-sweet for you 🙂
I’ve been experimenting with infused aquafaba for a bit, and mint is my newest try. It gives the meringues the distinctly fresh puff of air through your mouth and nose that you get from minty food, and the chocolate drizzle adds a soft creaminess to this creation.
One caveat: As much as I’ve tried, mint seems to make the meringues susceptible to turning sticky when exposed to air for a bit, so eat them quickly 😉
After Eight Meringues
- aquafaba from 2 15oz cans garbanzo beans
- 1/2 cup chopped fresh mint
- 4 oz sugar
- 1/2 tsp cream of tartar
- 2 oz vegan chocolate
- Place aquafaba and chopped mint into a pot or saucepan and reduce by about half, until you have 1/2 to 3/4 cups of aquafaba (without the mint leaves).
- Strain the mint leaves out of the reduced aquafaba and chill aquafaba in the fridge for 4 hours or overnight.
- Mix the cream of tartar into the sugar.
- Whip aquafaba in a large bowl with a stand mixer or handheld mixer on high for 10 minutes, until stiff.
- Add sugar with cream of tartar in a slow stream while mixing. Whip for another 10 minutes, until mix clings to sides of bowl and very stiff peaks form.
- Fill the meringue mix into a piping bag and pipe onto cookie sheet lined with parchment paper.
- Bake at 175F for 5 hours, or longer, until dry to the touch and easily detachable from parchment paper.
- Immediately transfer to airtight container.
- Melt vegan chocolate in a water bath (bain-marie) and let cool until just still liquid.
- Take meringues out of container, drizzle with chocolate or dip into chocolate. Let dry and immediately place into container again. Enjoy your treats!