We have all been tossing out a very useful ingredient, the brine of canned chickpeas?? Really? Who would have thought??!! Now you can lick up that sweet meringue batter without worrying about getting salmonella poisoning.
This finding can now save so many eggs and help you get in your legume dosage- packed with fibre and protein, and have a sweet ending. Whip up a salad and get baking!
The health food community is abuzz with news that the liquid (called aquafaba) from a can of chickpeas can behave just like egg whites when whipped or beaten.
Current food trends are taking their cues from health movements where alternative ingredients are replacing the traditional elements – just think grain-free flours, nut milks, flaxseed “eggs” etc. The gluten-free and vegan community have always been at the forefront of finding new and interesting ways to make old classics – have a look at our nutty courgette bread loaf, cauliflower “rice” and hot almond milk as examples.
One of the cheapest egg replacers, perfect for the vegan diet! It has been known for a while now but there are some people who are unaware of this magical water. It doesn’t necessarily have to be used for baking, use it in your drinks such as sours to replace the egg, in savoury cooking as well- such a versatile replacer!
Vegans across the world are thanking French chef, Joël Roessel for discovering that the liquid from a can of chickpeas can actually be used as a substitute for eggs in items like meringues, nougat, mayonnaise, cakes, icings.. the list is endless!
Here are some examples of Aquafaba being used as a replacement- results are perfection (looks like real egg white was used)
1. Chocolate Vegan Mousse
2. Vegan Macaroons
3. Pavlova
4. Lemon meringue
5. Watch the video below to see how to make egg-less meringue!
Would you make meringues using liquid from a can of chickpeas?