The brine from canned chick peas (aquafaba) make a remarkable meringue. Aquafaba loosely translates to bean water. In this recipe, I show you how to use aquafaba to make vegan meringue. Finally, a vegan ingredient that exactly mimics a foamed egg white. Use this recipe for anything from meringue cookies, classic French macarons, pies and cakes. Stay tuned for more recipes from Enlightened Decadence featuring aquafaba.
Ingredients
1 Can 398ml Chick Peas, drained and brine reserved.
½ Cup Cane Sugar
Directions
1. Drain the chick peas over a bowl. Reserve the chick pea water for this recipe. Save the chick peas for use in another recipe, or for your lunch.
2. In a saucepan over medium heat, bring the chick pea water to a soft boil and simmer for 5 minutes to reduce the water.
3. Measure out 1/2 cup cane sugar and add it to the hot chick pea water. Stir until dissolved.
4. Remove the chick pea mixture from the heat and cool in the fridge for 3-5 hours or overnight. The longer it sits in the fridge the better it works.
5. In a stand mixer, or with a handheld mixer, beat the cooled chick pea mixture on high for 5-10 minutes. A stand mixer will whip the mixture half as fast. After 5-10 minutes, the mixture will foam nicely and hold stiff peaks. It looks and tastes like meringue!
Use wherever you need foamed egg whites.
Enjoy!
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Enlightened Decadence shows you how to prepare delicious and thoughtful vegan recipes at home that everyone can enjoy. You don’t need to be a vegan to enjoy vegan foods! Give it a try, you won’t be disappointed
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18 сен 2024
