ingredients

INGREDIENTS/TRACEABILITY

Q: What is aquafaba?

A: Aquafaba is a new word, coined from 'The Official Aquafaba Website'.  It refers to the cooking broth from freshly cooked beans. High in protein, aquafaba performs like the albumin in an egg white and successfully replaces eggs in many baking applications without imparting any bean-like flavor. We make our aquafaba from scratch using organic chickpeas.

Q: Are meringueshop meringues different than regular meringues?

A: Yes! Our meringues are lower in sugar and calories than regular meringues. They are also fat-free, gluten free, soy free, peanut and tree nut free, and vegan. We have reduced the sugar in half and infused lots of fruit and spice flavors.

Q: Does the aquafaba give a chickpea taste to the meringues?

A: No, aquafaba has no residual flavor which makes it an ideal replacement for eggs in baking.

Q: Where are your chickpeas grown?

A: We source our organic chickpeas from Azure Market, a marketplace that brings together small family farms growing quality ingredients.

Q:  Do you use cane sugar in your meringues?

A: Sugar is a key ingredient in our meringues, but the quality and quantity is what differentiates our meringue. We trace all of our ingredients to seek out clean sources. To create our own signature sugar blends, we combine organic cane and maple sugars. The sugars come from Itaja Sugar, produced in Brazil. These sugars are organic, certified Fair Trade and non-GMO. They use a strict production system that excludes fertilizers, pesticides, and growth regulator products.

Q: Who is your source for maple sugar?

A: We use organic maple sugar from Bascom Maple Farms, located in New Hampshire. The Bascom family has been producing maple syrup since 1853. To showcase the maple sugar, we created an all maple meringue that is free from cane sugar. Our meringuemix is also coated with a delicious maple caramel.

Q: What is arrowroot?

A:  Arrowroot is used as a non-GMO starch alternative to cornstarch. It contains no gluten and is high in protein. A small addition of arrowroot gives a chewy mallow to our meringues and pavlova desserts. We also use it in our confectioners sugars to keep the sugars powdery.

Q: What is freeze-dried fruit?

Freeze-drying removes water from the fruit, but unlike dried fruit that has a chewy texture, this process creates a delicious snappy crunch, not unlike a meringue. A quick freeze and then vacuum allows the nutrients to remain in the fruits. We source our organic and non-GMO fruits from ‘North Bay Trading Company.

Q:  Is it okay to eat flowers?  

A:  Yes! But it is very important that they are grown organically, free from fertilizers and pesticides. We partner with a certified organic farm of fruit, herb, and vegetable flowers in Pennsylvania, Cherry Valley Organics and plan to introduce seasonal flowers and herbs throughout the year.

Q:  Is your chocolate vegan?

A: Yes, our chocolate hails from Raaka Chocolate in Red Hook, Brooklyn, a locally produced bean-to-bar craft chocolate. We use three types of Raaka chocolate, a milk chocolate made with coconut milk and 60% cacao, a dark chocolate with 71% cacao, and a cane sugar-free chocolate with 79% cacao, sweetened with yacon root. Raaka purchases the beans directly from Öko Caribe and Zorzal Cacao in the Dominican Republic. where they practice agroforestry to support a sustainable ecosystem. Zorzal Cacao is actually part of a bird sanctuary called Reserva Zorzal too. They not only practice agroforestry, but they provide and preserve habitat for migratory and native bird and amphibian species on the island of Hispanola. 

Q: How long do the meringues stay fresh?

A: Our meringues are baked fresh and stay fresh for four weeks, or longer, if stored properly. Keep them covered in the original packaging in a dry area.  Please do not put them in the refrigerator or the humidity will make them soft. If the meringues get exposed to humidity and lose their crispness, place them on an even layer on a baking sheet and allow to dry in a low oven at 175 degrees for half an hour.