JAVASCRIPT

AQUAFABA

All the aquafaba related egg replacer information has now been moved to its own site. To learn more about how aquafaba came to be, please visit the official page at:

http://aquafaba.com/history.html


Here is the original two ingredient meringue recipe:

  • The liquid from one 15oz can of chickpeas
  • 1/2 cup granulated sugar
Whip the chickpea liquid until it forms firm peaks and slowly pour in the sugar while whipping at high speed. Once it is firm enough to turn the bowl upside down without losing any, take that fluff, try not to eat it all first, and put ~2 inch/3cm dollops on parchment paper and bake at 100C/200F for 1.5 hours. Then let them cool... You can add a touch of vanilla or other flavoring; or, even increase the sugar up to 4x as much for stiffer meringues! Some people feel more comfortable adding a pinch of cream of tartar or vinegar to help form the initial peaks.  Enjoy! 
If you share this recipe, please give credit to where you found it; or, better, yet, link back to the Vegan Meringues Hits and Misses! discussion group, so that your readers can join in on the fun.
aquafaba aqua faba aquafaba








20 comments:

  1. Bueno mi primer prueba no fue tan exitosa, pero no voy a ceder!
    Inclui limon para que no tenga sabor al agua de los garbanzos, podra influir para que no forme picos, o es mi batidora de mano!! Se puso tan caliente que tuve que dejarla enfriar en la heladera. Puedo subir fotos de mi primer intento y voy por mas!
    Tus recetas son un aliento para seguir probando, Gracias por comapartirlas!

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  2. good. love aquafaba. best thing that ever happened to me. i want to marry it

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  4. Well I tried this. Two ingredients should not be too hard. It just melted in the oven and had to throw it out. ...

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    1. Your oven was probably too hot try to lower it down to 100f try again

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  5. How much aquafaber constitutes 1 egg white in recipes please?

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    1. 1 egg white equals 40ml of aquafaba. Sorry I don't use cups but you can google 'cup equivalents'.

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    2. I looked it up for you and they say that 1/4 cup is 60ml and 2 tbsp 30ml. So adjust.
      Hope you have success.

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    4. A good rule of thumb is to replace one egg white with 2 US Tbsp of aquafaba (30mL), and one whole egg with 3 US Tbsp (45mL). Aquafaba consistency can vary greatly, though, so the more you use in a recipe the more you'll want to experiment to see what works for you. More information at http://www.aquafaba.com/faq.html

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  6. Is aquafaba exclusively from chickpeas or can other bean liquids be used?

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    1. Hi Clarissa -- Any legume will work, as long as the consistency is right, but chickpeas are the most forgiving. See http://www.aquafaba.com/faq.html for more info.

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  8. A couple of questions: Won't it taste like garbanzo beans?
    And also, do you know whether I could use the cooking water instead of the canned liquid? There are no canned garbanzo beans where I'm from.

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  9. A couple of questions: Won't it taste like garbanzo beans?
    And also, do you know whether I could use the cooking water instead of the canned liquid? There are no canned garbanzo beans where I'm from.

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  10. AHA! A way to ask a question!
    I can't wait to try aquafaba, but I don't care for macarons. Can I make quiche from it? I'm anxious to make the key lime pi - I LOVE that. But, where do I get aquafaba? I read a post where someone said something about opening a can. So, it's on store shelves (health food stores, I assume?)? Or are people just buying a can (or box?) of garbanzo beans and using the liquid? (I don't want the hassle of making my own aquafaba). Thanks. (honestyblaize@yahoo.com)

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    1. Yes, Nance, that's exactly what they're doing: opening a can of garbanzos (chickpeas) or other beans. I myself much rather cook my own. It's really fast and easy in a presure cooker. I just put my first batch of aquafaba meringues in the oven. Crossing fingers :)

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    2. Yes, Nance, that's exactly what they're doing: opening a can of garbanzos (chickpeas) or other beans. I myself much rather cook my own. It's really fast and easy in a presure cooker. I just put my first batch of aquafaba meringues in the oven. Crossing fingers :)

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