Sunday, 6 September 2015

Aquafaba

Aqua what?

Aquafaba.  Aqua = water.  Faba = bean. 

You know the liquid that chick peas are canned in? The liquid that you usually drain off? Well, did you know that this liquid is called aquafaba... and if you whip the heck out of it, IT WILL TURN INTO MERINGUE !!

How's them apples eh? Vegan meringue, with not an egg in sight. 

So I don't quite know how this magic works, or who it was that discovered this awesome miracle, but it is something amazing that you should have a try at making.

1. Begin by turning on the oven to 140 degrees celcius.
2. Take a single can of chick peas. Yep, just one can.



3. Drain the liquid from the chickpeas into a stand mixer, or a large bowl if you intend to use an electric mixer. Use the chickpeas for something else. 



4. Begin on low speed to start the whipping process and get the mix frothy, then turn the mixer (or beaters) up to near High and whip for around 5 minutes. 



5. At this stage, add in 1 cup of caster sugar, in spoonfuls, while whipping on med/high speed.
6. Whip for around 5 more minutes, or until the mixture turns glossy, and stiff peaks form.



7. Add in 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar.
8. Mix this in on low speed for another 30 seconds.
9. You can then spoon out into small rounds, or into a couple of 8 inch circles.
10. Turn the oven down to 130 degrees. Bake the small rounds for close to 60 minutes, but watch them closely. Bake the 8 inch circles for around 90 minutes. When done, turn the oven off and leave the oven door ajar. Remove when cool. 

I chose to bake small rounds, and kind of globbed them onto baking sheets, on large trays. I admit that I over-baked these as they cooked faster than I anticipated. 

No worry, I just turned them into an Eton Mess, along with whipped cream (I know, not vegan), and some chopped fresh strawberries. Oh myy YUM!



I could not believe the texture of these were exactly like eggwhite meringues. They have the same airy crunchy texture and after whipped they lose all of their 'bean' aroma. I will have to try these again, but will bake them a little less. Hopefully then, I will get the crisp outside and chewy centre that I am looking forward to. 



Why not give them a go?  A totally frugal and egg free alternative to traditional meringue.



2 comments:

  1. I've been reading lots about these meringues so I'm glad you shared your 'real word' experiences and your 'almost fails'. I'd rather read about what really happens, than some 'blah, blah, blah...oh it was perfect!'

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    1. Ha! I totally had my L Plates on when making these. You know, I still have a few 'rounds' left in the container and even weeks later they are still just as good! I think if I made them better they would be dangerous for my waistline being so much more... morish. I'm thinking of dabbling in making little kisses, with whipped coconut cream sandwiched in the middle. :) Happy aquafaba'ing!

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