Would you believe me if I told you that the brine of a can of Chickpeas could be turned into the lightest and crispiest Meringues? I will admit that I really was skeptical so it was a wonderful surprise to see the brine turning from frothy to a thick glossy and altogether pipeable meringue mixture!
I only discovered the wonders of Aquafaba when I made a delicious creamy and glossy Magical Mayonnaise that I served with a delicious Lentil Veg Burger last week.
Aquafaba can also be used to make Vegan Butter as well as Macaroons!
The word Aquafaba conjures up something exotic that one would only find in specialty stores but guess what, this is something many of us have in our pantries without even knowing it! Open up a can of Chickpeas and don't throw the brine down the drain as you always do. This time you drain it into a container and voila, you have magical Aquafaba! The name comes from the Latin words aqua and faba which means water and bean!
I learned that when pulses like chickpeas and white beans are cooked, starchy substances called amylose and amylopectin as well as some protein and sugars, leaches into the water, which becomes a viscous liquid known as Aquafaba.
In 2014 a French chef discovered that this was an excellent egg white substitute and could also be used as a foaming agent; not only is it vegan-friendly but also suitable for people who are allergic or intolerant to eggs.
As an egg replacement, 3 tablespoons (45 ml) of aquafaba equals one whole egg and 2 tablespoons (30 ml) equals one egg white.
THE RECIPE * 90ml Aquafaba (Chickpea liquid) * 1/4 tsp Cream of Tartar * 125ml Castor Sugar * 1/2 tsp Vanilla Essence * A couple of drops of food colouring if you wish
Using an electric beater, whip Aquafaba and Cream of Tartar till it starts to get foamy. Slowly add Sugar and continue beating till thick, glossy and holds its shape. Add Essence & a tiny bit of food colouring and beat to blend. Pipe onto baking paper lined pans. Bake at 120 C for 90 minutes, leave in oven till it has cooled down altogether. Pack into airtight containers and serve as is or with whipped Vanilla Coconut Cream. PS they are quite addictive, so hide it from the kids and the adult kids too, or they'll all be gone in no time!
NOTE: I will try using a healthier sugar substitute like coconut sugar (finely ground) or Xylitol but most chefs mention that sugar works best so that's what I used in my first attempt. As with conventional meringues, I found castor and even icing sugar works better than regular sugar which sometimes leaves undissolved particles which causes an uneven texture in the meringues.
Unbelievably light and crunchy Vegan Meringues.
Very important to store in an airtight container especially if you live in a humid climate.
A quick look for all the busy people:)
Back to Fruits and Veggies Monday for all the guys and gals, so bring your contribution to this week's Steemit Fruits & Veggies Monday party, hosted by our gracious hostess @lenasveganliving.
A huge shout out to Lena as well as the lovely @plantstoplanks and @vegansofsteemit for the generous weekly prizes, much appreciated by all of us!
Not forgetting a big thank you to the wonderfully talented artist @barbara-orenya, the creator of our lovely Wonkies and all the generous curators who brighten up our Mondays!
You are all amazing!
Connecting the people of #STEEM across South Africa. #steemsa JOIN US ON DISCORD (South Africans Only) JOIN US ON TWITTER JOIN US ON FACEBOOK
Original Content by @lizelle
Thank you for stopping by
Copyright @lizelle - All Rights Reserved
