Tag Archive for vegan food

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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Aquafaba: Vegan Meringue

A couple weeks back, my dear friend Jenn added me to a facebook group called Vegan Meringue: Hits and Misses. At first, I had no idea why, and then I became really intrigued.

Regular readers to this blog will know that, while I’m not vegan, I do enjoy cooking vegan, and I especially enjoy the challenge of creating delicious, egg- dairy- and/or gluten-free dishes for my friends (who all seem to have a lot of allergies).

Well, my friends, prepare to have your minds blown wide open.

aquafaba vegan meringue

There’s a new egg white substitute in town, and it is amazing.

Aquafaba (“bean water”) is this amazing vegan egg substitute. Now, if you, like me, have been using flax eggs as a vegan substitute in things like pancakes and waffles, this is going to revolutionize your breakfast. I have never been a huge fan of flax eggs–while they work well for binding, they don’t add fluffiness and volume.

 

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

How to make Aquafaba: Vegan Meringue

Ingredients:

  • 1 can of chickpeas
  • 1/4 sugar
  • 1/4 tsp cream of tartar
  • vanilla or other flavouring

Method:

  1. Drain the can of chickpeas, reserving the water in the can, and the place the chickpeas aside for another use. (hummus? falafel? chickpea stew?)
  2. Measure out 2/3 of a cup of the bean water. If there is some left over, put it in the fridge for later, or you can freeze it as well.
  3. Place the bean water in the bowl of your stand mixer. You can, of course, use a hand mixer for this as well, but it needs to beat for while, so ideally, you want to use a stand mixer for this.
  4. Add to the bean water 1/4 cup sugar, the cream of tartar and whatever flavouring you desire (you can elect to have no flavouring if you wish).
  5. Turn on the mixer and let it go for about 5-10 minutes, until it has become fluffy and looks like meringue. You should be able to turn the bowl upside down without it budging. This recipe will make about 5 cups of meringue.
aquafaba vegan meringue

It’s so fluffy!!

Uses for aquafaba:

Vegan pavlova

I’m really stoked about this new discovery, and I can’t wait to play with it some more! Give it a try and let me know how it goes, and what you make with it.

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