Tag Archive for vegan

What Kinds of Sugars Work with Aquafaba Meringue?

A few months back, while I was working on my cookbook, I spent a day playing with different kinds of sugars.

There are lots of folks out there (especially in the vegan community) that are trying to avoid sugar, or at least cut down on it.

An additional note to make is that most people assume that granulated sugar (which is what I primarily use to make Aquafaba meringue) is vegan. I mean, why wouldn’t you?

Different Sugars and Aquafaba

But it turns out that some sugar is processed by filtering it through bone char, which would render it non-vegan for most, given that the sugar has come into contact with an animal product (despite the fact that it contains no animal products). If you live here in BC, our main supplier of sugar is Roger’s, and their sugar is indeed filtered through bone char.

Again, it all just depends on whether or not you are vegan–there are certainly lots of people who may use aquafaba for other reasons.

But let’s go with this–let’s say you are vegan and you’re trying to avoid granulated sugar–which, let’s face it, is the worst kind for you, anyway.

You have lots of options! Basically any sugar that is unrefined, organic or raw, will not be filtered through bone char (here’s a list of vegan sugars). BUT if you’re making aquafaba meringue, will these sugars work?

Sugar is important to the process. When you’re making a meringue, sugar helps to stabilize the aquafaba, and of course, if you’re adding it to desserts, it adds sweetness. I’ve made aquafaba meringue without sugar (just some stabilizer like cream of tartar) and it worked fine for non-sweet recipes, but most of the time, I’m using it in sweeter interpretations, so I do add sugar.

I was curious to see what sugars worked best with aquafaba, so I did a little experiment.

I tried making meringue with aquafaba and 6 different kinds of sugars.

For these, I used the ratio:

  • 3 tbsp aquafaba
  • 1 tbsp sugar
  • 1/4 tsp cream of tartar

I then fired all of that in my KitchenAid stand mixer and let it go for about 6-10 minutes.

Organic: Organic sugar is less processed than white sugar. First off, it comes from organic sugarcane, and secondly, there are no chemical processes done to the sugarcane. So it’s a much purer result.

Coconut sugar: Coconut sugar has a lower GI (about 30-35) than regular sugar, which is why it’s becoming so popular right now. I actually like this one quite a bit.

Turbinado: this is “Sugar in the Raw” or raw sugar. It’s a coarser grain and a darker colour.

Brown Sugar: So, while it might seem less refined than white sugar (and to some degree it is), brown sugar is mostly white sugar with molasses added back in for flavor and colour. So, again, ideally buy the organic version of this to ensure it’s vegan, if that’s your deal.

Xylitol: made from the bark of birch trees (I know, sounds weird, right?) Xylitol is as sweet as sugar, so you can use it cup-for-cup, but it’s natural, and doesn’t have an aftertaste like stevia does. It’s also basically zero on the GI scale, so it’s kind of like sugar free sugar.

Monkfruit: It’s made from a tropical melon, and it’s pretty sweet, though it has a GI of zero. I’ve been using it for about a year. You have to be careful not to use too much. I put some in my coffee the other day and couldn’t drink it. Monkfruit was the only sweetener that did not work at all with the Aquafaba.

Conclusion: they all worked with aquafaba to some degree. Some formed better peaks than others. Surprisingly, Xylitol worked really well. The browner sugars changed the colour of the meringue, so if that’s an issue for you, stick to to organic white sugar.





Vegan Egg Substitutes

When I first started writing my cookbook, I got pretty deep into the whole vegan egg substitutes scene.

Oh, yeah, it’s a scene.

So, here’s the thing about eggs: you might think of them as those little protein bombs that you eat for breakfast (and they are, unless you’re vegan). But eggs in baking serve an important purpose which makes them difficult to omit.

First off, eggs bind. They’re wet and a little viscous, and those qualities help to bind dry ingredients like flour and sugar together, and make a smooth and homogeneous mixture. Secondly, eggs (especially egg whites), help to leaven baking. Leave the eggs out, and you’re often faced with heavy, brick-like baking, which is exactly nobody’s favorite.

So, when you are baking vegan, you can’t just leave the eggs out and proceed with the recipe. You really need to replace the eggs in your recipe with something.

Here are some options:

  1. Banana: ripe, mashed banana has a similar consistency to eggs, it actually works pretty well as a binder.
  2. Seeds + water: you have a few different options here. Ground flax and chia seeds both work really well; just take 1 tbsp of the seed and mix it in a small bowl with 3 tbsp of water. Mix it well together and then pop it in the fridge for about 15 minutes. It will create this kind of gummy paste that works really well for binding dry ingredients. I also use psyllium husk for this sometimes, when I have a more delicate dish that I want a finer mouthfeel for.
  3. Aquafaba: duh. I mean I wrote the book on this one. Literally. I use aquafaba in two ways: I’ll add a few tablespoons of it, straight-up to my recipe as an egg replacer. I use it in this way in recipes like cookies or brownies. If I am baking something that requires some ariness, like a cake or waffles, I whip the aquafaba first, then carefully fold it in at the last moment. It basically acts like a meringue.

Here’s a cool infographic I found with some other ideas you can use for egg substitutes.

By the way, my book,  Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) will be published later this month! It’s jam-packed with tons of yummy, delicious vegan recipes featuring Aquafaba.





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