Aquafaba is a brilliant vegan egg replacer that can whip up into meringue. This video will show you how to make aquafaba from scratch; from dried legumes. And as a bonus, learn how to cook chickpeas from dried; or take it the other way around.
'Aqua' means water and 'faba' means legume. Aquafaba is simply cooking water from cooking legumes such as chickpeas and white beans. When concentrated, the water is thick and vicous like egg white. And it whips up very similarly to egg white!
FOR SUPER SOFT CHICKPEAS add a half teaspoon or so of baking soda to the cooking water at the START of cooking. Note that this will change the pH of the liquid so it's not ideal for making aquafaba. After the chickpeas are as soft as you want, rinse them really well to get rid of any remaining bitter-soapy taste from the baking soda.
Blog post coming soon.
***Recipes you can make with aquafaba**************
How to Make Vegan Meringue: • Vegan Meringue with Aq...
Strawberry Sea Foam Candy: • Strawberry Seafoam | B...
Curry Beefless Buns: • Vegan Curry Beef Bun R...
10 Minute Kale & Chickpea Noodle Bowl: • Kale & Chickpea Noodle...
Crunchy Chickpeas: • CRUNCHY ROASTED CHICKP...
The BEST Chocolate Chip Cookies: • The BEST Vegan Chocola...
Learn more about aquafaba, how to use it, and it's history:
www.aquafaba.com
Join the experimenters on Facebook! / veganmeringue
This group "Vegan Meringue - Hits' and Misses'" is a collection of regular people, baking hobbyists, and professionals who are experimenting with aquafaba in all sorts of recipes from cake and cookies to fancy royal icing and French macaron. If you have a question about what can be done with aquafaba, a good place to research or ask your question is there!
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