For the coffee flavor, mix 1/2 tablespoon of dehydrated coffee with about 1-2 teaspoons water, or add brewed coffee to taste. Gently fold in the coffee liquid into the whipped chickpea liquid. This recipe yields a lot of meringue, enough to make a variety of shapes and presentations.
Use aquafaba meringue nests to hold fruit and whipped cream or coconut whipped cream. The possibilities are endless. Enjoy.
I discovered when comparing recipes of aquafaba meringue, that there was a great discrepancy in cooking temperature and cooking time. The temperature varied from 175 degrees Fahrenheit to 250 degrees Fahrenheit. Cooking time was anywhere from 1 hour to 2 1/2 hours. It is difficult to tell if meringue is done just by looking at it. You have to go with trust and experience. If you are making individual cookies after an hour and a half of baking you can test (sacrifice) a meringue cookie by taking it out of the oven and letting it cool on the counter for 15 minutes or more. Meringues need to be completely cool to get crisp. Taste the cookie and if the meringue is still chewy it is not done. Continue baking the meringues for another 30 minutes or more. If they are completely crisp, they are done and you can turn off the heat and allow the meringues to cool in the oven. If you are making the aquafaba meringue for a pavlova, the 2 hr cooking time will be needed. Cooling the meringues in the oven is an essential step and if you have time, cool the meringues in the oven over night.