Wednesday, June 22, 2016

STOP!! Don't Toss that Chickpea Liquid!! VEGAN Meringues!

Did you know that the liquid drained from a can of garbanzo beans
 (aka chickpeas) can be whipped into a beautiful vegan meringue?! 
When I came across Alton Brown's recipe for Magical Mystery 
Meringues, I was blown away!!

  Aqua is Latin for water and faba is Latin for bean.  Aquafaba is
liquid drained from a can of garbanzo beans, and this liquid can be
whipped and used as a replacement for egg whites!! No way, you
say? Oh yes!! I tried it and was absolutely amazed!! It really
works and behaves like egg whites and what I made with mine
was perfect vegan meringues!!

When you make these be sure to use the low salt or no salt 
Garbanzo beans. The first time I made these I only had a
can of salted Garbanzos, and being eager to try this recipe
I went ahead and used them but they were really too salty!
(but I ate them anyway!!!)

The directions for these meringues are just like making
them with egg whites. Beat together the ingredients in
the order listed and pipe or dollop onto a parchment 
lined baking sheet. The hardest part is waiting on them
to slowly bake!!


AQUAFABA MERINGUES
adapted from here

Liquid from 1 15oz can garbanzo beans (chickpeas) -
(low salt/no salt recommended)
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup sugar

Heat oven to 200 degrees F and line 4 half sheet pans
with parchment paper. 

In the bowl of a stand mixer using the whisk attachment
beat aquafaba liquid and 1/4 teaspoon cream of tartar on
medium speed until foamy - about 2 minutes. Gradually
add in the sugar one tablespoon at a time followed by
the vanilla. Increase speed to high and beat to stiff peaks.
(this takes about 6 minutes.)

Place meringue mixture in a piping bag fitted with
your favorite tip - I used Ateco tip #849 - and 
pipe into quarter sized rounds. (mine were 
more like half dollar size) Bake for 1 1/2
hours. Remove from oven, let cool for 5 minutes
and place in an airtight container. The amount 
you get depends on the size you pipe - I got 
approximately 160 cookies.

If you'd like to know more about the science of Aquafaba, just



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