Makes enough egg-free, gluten free, dairy free topping to generously cover 1 pie.
The xanthan gum adds stability if you’re topping a pie, but can be omitted for when you just want a whipped topping for other desserts or fruit.
liquid from 425 g tin unsalted chickpeas
1/4 tsp vanilla extract
1/2 tsp cream of tartar
1/2 tsp xanthan gum (add for pie toppings)
1/2 cup (120 mL) plus 2 tbsp granulated sugar
Preheat the oven to 200° F. Line 2 baking sheets with parchment paper. Put the aquafaba and vanilla extract in a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium until foamy, about 1 minute.
Sprinkle in the cream of tartar and the xanthan gum if you're making a pie topping. Turn speed up to high, beating until the mixture starts to thicken and become opaque, about 3 minutes.
Continue beating on high and slowly add the sugar to the mixture, about 1 tbsp every 20 seconds. Continue beating until stiff peaks form, up to 8 minutes.
Topping a Pie: Pipe or spread the mixture on top of the filled pie. Use a culinary blowtorch or set the pie briefly under a hot grill to just brown the topping. Cool to room temperature. Refrigerate until serving.
Topping Other Desserts: Cover and refrigerate for up to 1 day. Serve as required.