Tag Archive for vegan egg substitute

Vegan Matcha Meringues #aquafaba

So… this Aquafaba stuff.

You’d think that I’d completed experimenting with it while I was writing my cookbook, but it turns out I’m still discovering new ways to use it.

I did quite a bit of experimenting with concentrating AF while researching the book. I found that concentrating it down by boiling it on top of the stove created a more stable product for doing things like macarons and souffles.

Vegan Matcha Meringues Aquafaba

For the book, I primarily used the French Meringue method for creating the aquafaba meringe. Simply put, you beat the aquafaba together with a little sugar and a stabilizer, usually cream of tartar.

There is also an Italian Meringue method, which I used for creating marshmallows. This process includes creating a simple syrup and then beating it into the already-whipped aquafaba meringue.

Finally, there is a Swiss Meringue method, which is what this recipe uses. You place the aquafaba and some sugar over top of a double boiler, and cook it until the aquafaba is thick and syrupy. Then you beat it in the mixer to make a meringue.

The quality of meringue is much more stable, similar to concentrating the AF. I may actually try making macarons with this method, just for fun.

For more recipes featuring aquafaba, check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water).

These meringues are light and airy on the inside, but they will hold their shape when piped (this has not always been the case, I had an epic failure of this recipe prior to discovering this technique).

Matcha adds and earthiness to and a delicate green hue to these delicate cookies.

Aquafaba Vegan Matcha Meringues

Vegan Matcha Meringues

(recipe adapted from Martha Stewart)

Ingredients

  • 3 tbsp aquafaba
  • 1/3 cup granulated sugar
  • Pinch coarse salt
  • 1 tbsp icing sugar
  • 1/2-1 tablespoon matcha (depending on how strong you like it)

Method:

  1. Place aquafaba, granulated sugar, and salt in a heatproof bowl overtop a pot with a few inches of barely simmering water, Whisk until sugar is dissolved and the mixture is frothy and opaque, 1 to 2 minutes.
  2. Place the aquafaba-sugar mixture in the bowl of your stand mixer and beat on high until stiff, glossy peaks form, about 3-5 minutes.
  3. Place confectioners’ sugar and matcha in a small sieve; sift over aquafaba mixture and gently fold in with a rubber spatula.
  4. Carefully scoop the meringue into a pastry bag fitted with a large star tip. Pipe individual “kisses” onto parchment-lined baking sheets.
  5. Bake for 2 hours in a preheated 175 degree oven, rotating the pans halfway through.
  6. Remove from oven, and allow to cool for several hours on the baking sheets before serving.

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Cookbook Update #7: Let the editing begin

Gentle Reader;

I would apologize for being remiss in not updating you as to the status of my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water), but honestly, there has been nothing to say.

I sent my draft into the publisher on October 3, and the last three weeks have been ones of quiet bliss. There has been a little aquafaba, even less chickpeas, and a lot of getting on with all the other things in my life.

Aquafabulous Cookbook

The book has been with my editor, Meredith, and she has been feverishly marking it up with (virtual) red ink. She just returned 6 chapters to me yesterday, so this week the fun begins.

We’re on a very tight timeline. Well, that’s what my editor says. The book itself won’t exist in its hard-copy format for many months, yet. Not until March or early April. That still feels like so long away… not until after Christmas, in the Spring. But there is still a ton of work to do.

The book will go back and forth between Meredeth and I until we’re happy with the words. Then it goes to an auditor, a cooking veteran who looks at each one of my recipes and flags any that she feels there might be a problem with. Like, baking times that are too long, for example, or too much salt. The book then goes to a proofreader, whose job it is to be an eagle eye for things like spelling and grammar and punctuation.

The book then heads to layout and design for December 1. Somewhere in there, will be photography as well, before it goes to the printer at the end of February.

And then we have a book! Friends, the thought of holding it in my hands, paging through it… it’s blowing my mind. I can’t wait for that moment, and to share it with you all.

Aquafabulous Meringues Recipe

Meanwhile, you can now pre-order the book on Amazon! Here’s the link: amzn.to/2dYlhFa

And this week, I also got to see the finished cover (for Amazon, anyway), and some sample pages. Looks so good, you guys! I feel like Pinocchio in that scene where he’s dancing around and singing “I am a real boy!”

via GIPHY

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