Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Results 1 to 13 of 13

Thread: Aquafaba Meringues...pretty good!

  1. #1
    Super Member
    Join Date
    Sep 2011
    Location
    Mendocino Coast, CA
    Posts
    1,590

    Aquafaba Meringues...pretty good!

    I tried a recipe for aquafaba meringues last week. Actually, I tried them twice because my first attempt was a failure. The second time, however, they turned out fabulous! You would never guess that they were not made with eggs.

    For those of you not yet familiar with aquafaba, it is the liquid that you usually pour out when you open a can of beans. I used garbanzo bean liquid, but you can use white beans, pintos, etc. I wanted them light colored, so that my meringues would come out white.

    I think that the key to having success the second time was that I reduced the aquafaba by 1/3 by heating it on the stove, then allowing it to cool. (A tip that I read online.) I'm going to make these to bring to a ladies tea that I'm invited to. I hope that they all love them.

    There are lots of recipes for aquafaba meringues online. I got mine from another new cookbook that I recently bought. If your interested and can't find a recipe, let me know and I'll post my interpretation of the recipe here.

    ~ C

  2. #2
    Senior Member
    Join Date
    Jan 2008
    Location
    forest city nc
    Posts
    304
    I would love to know more about your recipe for aquafaba mringu. Sounds really interesting. I use a variety of canned beans quite often and would really like to give this a try. Thank you.

  3. #3
    Senior Member
    Join Date
    May 2010
    Location
    SW, MI
    Posts
    554
    Blog Entries
    16
    OMG This sounds really interesting. I have never heard of it.

  4. #4
    Super Member
    Join Date
    Aug 2010
    Location
    Michigan Thumb
    Posts
    1,547
    You got my attention about using something we usually pour down the drain. Did a search and found this site with 30 recipes.
    http://www.naturallivingideas.com/aquafaba-uses/

    Will be making some of the recipes for sure.
    Thank you for helping us all eat some neat healthy foods.

  5. #5
    Super Member
    Join Date
    Sep 2011
    Location
    Mendocino Coast, CA
    Posts
    1,590
    Aquafaba has been all the rage in the vegan world lately. It can substitute for eggs in many recipes, add substance to things like yogurt, homemade marshmellows, serve as a binder fore fake meats...it does all kinds of things. The reason that it can be whipped up is because it contains protein. Once it's cooked, you cannot tell it is from beans. It's really delicious!

    You'll find all kinds of recipes online. Just do a search for, "Aquafaba." I'm using a meringue recipe from one of my new cookbooks, AQUAFABA, SWEET AND SAVORY VEGAN RECIPES MADE EGG-FREE WITH THE MAGIC OF BEAN WATER, by Zsu Dever.

    ~ C

  6. #6
    Power Poster ube quilting's Avatar
    Join Date
    Jul 2010
    Location
    PA
    Posts
    10,186
    Blog Entries
    31
    Aquafaba is a great egg replacer in all kinds of baking. Chickpeas (garbanzo beans) are usually used for the most neutral taste

    A good idea to reduce the liquid a bit before using. Thanks for the tip.

    Be kinder than you have to be.
    peace
    no act of kindness, no matter how small, is ever wasted. Aesop

  7. #7
    Super Member
    Join Date
    Sep 2011
    Location
    Mendocino Coast, CA
    Posts
    1,590
    Quote Originally Posted by ube quilting View Post
    Aquafaba is a great egg replacer in all kinds of baking. Chickpeas (garbanzo beans) are usually used for the most neutral taste

    A good idea to reduce the liquid a bit before using. Thanks for the tip.

    Be kinder than you have to be.
    peace
    Yes, I agree. I reduced my aquafaba by about 1/3 and that really helped stiffen up the meringues.

    ~ D

  8. #8
    Power Poster nativetexan's Avatar
    Join Date
    Feb 2009
    Location
    home again, after 27 yrs!
    Posts
    17,744
    Blog Entries
    2
    I can't get my head around it. the juice of canned beans turning into a good meringue.

  9. #9
    Super Member Onebyone's Avatar
    Join Date
    Jan 2011
    Posts
    9,805
    I use black beans pureed in blender in chocolate cake mix instead of eggs and oil.
    deliberately under-educated

  10. #10
    Super Member cashs_mom's Avatar
    Join Date
    Jul 2013
    Location
    Houston, TX
    Posts
    5,228
    Quote Originally Posted by Onebyone View Post
    I use black beans pureed in blender in chocolate cake mix instead of eggs and oil.
    My friend makes the most awesome brownies from black beans.
    Patrice S

    Bernina Artista 180, Singer 301a, Featherweight Centennial, Rocketeer, Juki 2200 QVP Mini, White 1964 Featherweight

  11. #11
    Super Member
    Join Date
    Jun 2011
    Location
    Illinois
    Posts
    8,933
    Quote Originally Posted by nativetexan View Post
    I can't get my head around it. the juice of canned beans turning into a good meringue.
    ..me neither! Who dreamed this up? I thought the liquid in most canned goods (beans/veggies) was basically salt water....I drain off and season as I wish.

    i have never substituted beans for eggs/oil, or whatever, but then I am not a vegan......don't mean to offend those who are in that lifestyle, just amazed at the recreation of recipes.....

  12. #12
    Super Member
    Join Date
    Sep 2011
    Location
    Mendocino Coast, CA
    Posts
    1,590
    Black bean brownies are really good. You'd never know that there are beans in them and they're a little healthier to boot.

    ~ C.

  13. #13
    Super Member
    Join Date
    Sep 2011
    Location
    Mendocino Coast, CA
    Posts
    1,590
    One thing that I found out about aquafaba is that it doesn't keep for very long in the refrigerator....2-3 days, at best. After that, it starts to take on a slightly sour taste. It's probably still good to eat, but not so great for making meringues. I've read that you can put it into an icecube tray and freeze it for later use. I haven't tried that yet.

    You can also use aquafaba from homemade beans. It's actually better because it has more structure and less salt. You just need to boil it down by 1/3, just like the canned version.

    The ladies loved my meringues, although, I noticed that they didn't eat as many after I told them that they were made of aquafaba. Maybe they were worried about having gas...LOL. (I have NOT noticed that it causes gas, FYI.)

    ~ C

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.