Yogurt and Beet Powder Aquafaba Bites Recipe

Introduction

Yogurt bites are a light and airy treat made from whipped chickpea liquid, combined with yogurt and beet powders for a subtle tang and beautiful color. These bite-sized meringues are perfect for a healthy snack or a creative dessert garnish.

Ingredients

• 1 (15-ounce) can low-sodium chickpeas
• 1/4 teaspoon cream of tartar
• 2 tablespoons granulated sugar (optional)
• 1 teaspoon vanilla extract
• 3 tablespoons yogurt powder
• 1 tablespoon beet powder

Instructions

1. Step 1: Preheat the oven to 200°F and line 2 baking sheets with parchment paper. Arrange oven racks to divide the oven into thirds for even drying.
2. Step 2: Drain the chickpea liquid (aquafaba) through a fine-mesh strainer into a measuring cup, reserving about 3/4 cup. Save the chickpeas for another use.
3. Step 3: In a stand mixer bowl fitted with the whisk attachment, whip the aquafaba and cream of tartar on medium speed until soft peaks form, about 3 minutes.
4. Step 4: Gradually add the sugar and vanilla extract while whipping, then continue to whip on medium speed until stiff peaks form, about 5 to 7 minutes more.
5. Step 5: Gently fold in the yogurt powder and beet powder until fully incorporated, taking care not to deflate the meringue.
6. Step 6: Transfer the meringue to a piping bag fitted with a small round tip (or use a zip-top bag with a small corner cut off) and pipe dime-sized rounds onto the prepared baking sheets.
7. Step 7: Bake at 200°F until the bites are dry to the touch, about 1 hour.
8. Step 8: Remove from the oven and allow to cool completely before storing.

Tips & Variations

• For a sweeter bite, don’t skip the sugar; it also helps stabilize the meringue.
• Try substituting beet powder with freeze-dried fruit powder for different flavors and colors.
• Make sure no yolk or oil contaminates the aquafaba, as it can prevent it from whipping properly.

Storage

Store cooled yogurt bites in an airtight container at room temperature. They will keep well for up to one week. Avoid refrigeration as moisture can make them sticky. To refresh crispiness, let them air out a little before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpea cooking water instead of canned aquafaba?

Yes, you can use the cooking liquid from dried chickpeas as long as it is cooled and not salted. It works similarly to canned aquafaba for whipping into meringue.

What if I don’t have yogurt powder?

If you don’t have yogurt powder, you can omit it or try using a small amount of powdered milk for a similar texture, but the tangy yogurt flavor will be missing.

Yogurt and Beet Powder Aquafaba Bites Recipe

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These Yogurt Bites are light, airy meringue-like snacks made from aquafaba (the liquid from chickpeas), yogurt powder, and beet powder for a subtle sweetness and natural color. Baked at a low temperature, these bites turn crisp and delicate, perfect for a healthy treat or addition to desserts.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: Approximately 30–40 yogurt bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 (15-ounce) can low-sodium chickpeas
• 1/4 teaspoon cream of tartar
• 2 tablespoons granulated sugar (optional)
• 1 teaspoon vanilla extract
• 3 tablespoons yogurt powder
• 1 tablespoon beet powder

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 200°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set them aside.
2. Drain the aquafaba: Carefully drain the liquid from the canned chickpeas through a fine-mesh strainer into a measuring cup. You should have about 3/4 cup of this liquid, known as aquafaba. Save the chickpeas for another use.
3. Whip aquafaba and cream of tartar: Transfer the aquafaba into a stand mixer bowl fitted with a whisk attachment. Add the cream of tartar and whip on medium speed until soft peaks form, approximately 3 minutes.
4. Add sugar and vanilla, whip to stiff peaks: Gradually add the granulated sugar and vanilla extract while continuing to whip on medium speed. Continue whipping until stiff peaks form, which should take an additional 5 to 7 minutes.
5. Fold in yogurt and beet powders: Gently fold the yogurt powder and beet powder into the whipped aquafaba mixture until fully incorporated, maintaining the airy texture.
6. Pipe the meringue drops: Transfer the mixture to a piping bag fitted with a small round tip, or use a zip-top bag with a small corner cut off. Pipe dime-sized rounds onto the prepared baking sheets, spacing them close together.
7. Bake the yogurt bites: Place the baking sheets in the oven and bake at 200°F for about 1 hour, or until the bites are dry to the touch.
8. Cool and store: Remove the baked yogurt bites from the oven and allow them to cool completely on the baking sheets. Once cool, store them in an airtight container to maintain their crispness.

Notes

• You can save the drained chickpeas for use in salads, hummus, or other recipes.
• Ensure the oven temperature is low and consistent to prevent browning and maintain the delicate texture.
• Be careful not to overmix the powders to preserve the meringue’s airiness.
• If you prefer less sweetness, you can omit or reduce the granulated sugar.
• Use parchment paper to prevent sticking and make cleanup easier.
• These bites are best stored in an airtight container at room temperature and consumed within a week for optimal texture.

Keywords: yogurt bites, aquafaba meringue, vegan snack, gluten free, healthy snack, beet powder, yogurt powder