Fab Facts About Aquafaba and Delicious Egg-Less Recipes
May 25, 2016 02:00PM ● Published by Cate Reynolds
Photos by Namelymarley.com
We can’t believe this is even a thing, but it’s true! And—it can be delicious. What is “aquafaba”? Well, when was the last time you drained the liquid from a can of chickpeas to make hummus? Once you read the info and try the recipes below and online, you may never want to pour this liquid gold down the drain again!
Ah, the versatile chickpea—who knew? Yes, they’re awesome in salads and when whipped into myriad flavor combos in hummus, but now we know better. In the right hands, with the right appliance and some added sugar, you can be making a meringue without eggs with its leftover can liquid!
What started out as a series of trial and error kitchen counter experiments among members of the robust vegan community over a decade ago, now has a community of its own thriving on social media.
Whether you’re out of eggs or just looking to decrease your intake, you may want to try this now nearly perfected substitute. So grab that extra can of chickpeas in the pantry and try this version of meringue, courtesy of namelymarly.com the next time you’re craving lemon or chocolate meringue pie.
Aquafaba can be used as an egg substitute for other confections such as cookies, cakes, and brownies. While chickpea brine is best for meringue, the liquid from navy or northern beans can also be used when baking cookies, cakes, etc.
Best Egg-Less Meringue
- ¾ cup bean brine (liquid from one can of chickpeas)
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla
- ½ teaspoon xanthan gum
Pour the liquid from one can of chickpeas (salted or unsalted) into a mixing bowl, along with the cream of tartar. Mix for a minute or two until the mixture begins to become frothy.
In the meantime place the sugar in a food processor and pulse for up to a minute to create a more fine sugar (you can always purchase caster sugar if you want to skip this step).
While you are mixing the chickpea brine, add one tablespoon of the processed sugar at a time. Once it’s all added, continue to mix on medium to medium-high speed until soft peaks form.
Add the vanilla and continue mixing until stiff peaks form.
Add the xanthan gum to help the meringue form and maintain stiff peaks.
Spoon the finished meringue over your pie filling, making sure to create a seal with the pie crust and creating a peak of meringue in the middle. The more edges you have in the meringue, the more that will brown, creating a beautiful pie.