Aquafaba literally means bean water — the water that’s drained off neutral-colored beans like chickpeas, white beans and cannellini beans.
Vegans have had limited choices when it came to baked goods. The existing substitutes did not have the chemical properties of eggs which made them integral for binding and leavening. But now there is the perfect substitute, and it’s aquafaba. And it’s blown open the world of vegan baking.
This collection of recipes, however, is not only for vegans. It is great for anyone who has an allergy to dairy and eggs. It’s proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 3 tbsp of aquafaba equals one egg. The protein in aquafaba, when mixed with some sugar and a pinch of cream of tartar, perfectly simulates egg whites. Neutral in taste, you don’t have to worry about your dishes tasting beany.
All your breakfast and brunch favorites are here–from omelettes, French Toast and pancakes to scones and crepes. You’ll enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac and Cheese or for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed — Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S’mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children’s birthday parties where allergies are now a prevailing concern.
Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you’re ready to go.
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.
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.
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.
1/2-1 tablespoon matcha (depending on how strong you like it)
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.
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.
Place confectioners’ sugar and matcha in a small sieve; sift over aquafaba mixture and gently fold in with a rubber spatula.
Carefully scoop the meringue into a pastry bag fitted with a large star tip. Pipe individual “kisses” onto parchment-lined baking sheets.
Bake for 2 hours in a preheated 175 degree oven, rotating the pans halfway through.
Remove from oven, and allow to cool for several hours on the baking sheets before serving.