RQuam
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Post by RQuam on Dec 31, 2016 21:40:30 GMT -5
I just learned about aquafaba, which is the liquid we usually discard from our canned beans. Aquafaba even has its own website aquafaba.com According to what I've briefly read, it can be whipped into a meringue substitute for those on a vegan diet. Has anybody here tried it? Richard |
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Post by Catbatty on Dec 31, 2016 22:04:29 GMT -5
No, but how interesting. What a great find for folks who don't/won't/can't eat dairy or eggs. Thank you for sharing this, Richard!!! I hope this really works and from the looks of the article, it really does.  |
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cafelatte
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Post by cafelatte on Jan 1, 2017 8:29:50 GMT -5
Never heard of the company or that the liquid had a name or use. I'll check out the link, but I doubt I will be saving it or using it. Thanks for educating me though!
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Post by mrswaz on Jan 1, 2017 9:41:56 GMT -5
I have not tried it yet, but I've certainly seen it used. I think most people use the liquid from canned chickpeas over other beans- it has a more neutral taste when it's in action as aquafaba. I've seen several bloggers test it out, and I have yet to see someone say that you can tell it's meringue made from beans. Every place I've seen it, it's been a hit. Kenji used it to make vegan mayo. And vegan pancakes. In the pancake article he mentions that he's made meringues and thought them the bomb, but that the aquafaba doesn't really work for everything it's being promoted for as it lacks the protein structure to completely replace eggs in things like cake. Still, it's a fun trick to have in the back of one's mind. |
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gobluem82
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Post by gobluem82 on Jan 3, 2017 12:27:28 GMT -5
DD eats vegan and gluten-free, so we made these Aquafaba Meringues from the NYT as part of our holiday cookie platter. It's amazing--the aquafaba whips up into beautiful peaks just like egg whites do. We added espresso powder to our batch, and the overall difference in taste compared to the egg-white version is negligible. We also used aquafaba to make a pumpkin cake from the Minimalist Baker website, but the meringue did tend to break down when folded into the rest of the cake batter. There is a Facebook page where people post photos of baked goods they've made using aquafaba, and it's really amazing what people have been able to do. |
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