Yogurt and Beet Powder Aquafaba Bites Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
