How To Make Aquafaba Ultimate Guide Recipes
AQUAFABA MERINGUES
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.
Provided by Jane Black
Categories cookies and bars, dessert
Time 2h
Yield 40 meringues
Number Of Ingredients 3
Steps:
- Heat oven to 250 degrees. Line two baking sheets with parchment paper.
- Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
- Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 4 grams
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- There are two main ways to obtain aquafaba. The first is from a can of chickpeas, using the liquid within. The second is through the process of cooking chickpeas at home and using the reserve cooking liquid (NOT soaking liquid).To use homemade aquafaba, you'll first need to soak and cook dried chickpeas. Otherwise, drain a can of chickpeas- The reserved chickpea liquid is what we need.If you're using the liquid from cooked chickpeas, it may not be as thick as tinned versions. If this is the case, it can be a good idea to first reduce this liquid on the stovetop (the amount of time will depend on how much you need it to reduce). The liquid should feel slimy between your fingers and coat a spoon rather than watery, running straight off it. Once reduced, allow it to chill in the fridge until cooled.
- Using a hand mixer (or stand mixer), whip the chickpea liquid until it reaches the consistency of your liking. This can take between 4-10 minutes to whip to a semi-stiff peak stage, depending on the original viscosity of the liquid and what method you use to whip it.Be careful not to over-whip the aquafaba as it can cause the liquid to deflate again.Top Tip: For firmer peaks that whip up faster, you can add a stabilizer, cream of tartar (or apple cider vinegar). All you need is just 1/8 tsp for 1 tin of liquid (around 1/2-3/4 cup liquid) - this is great when you want it for meringue.
- Whipped aquafaba isn't stable like egg whites. For that reason, store it BEFORE it's whipped.Store: You can store the aquafaba in the fridge for several days, I'd say between 3-5.Can you freeze aquafaba? Yes, you sure can. I like to freeze it in ice-cube trays in 1tbsp (or 3tbsp) portions, so I can defrost exactly how much I need each time. Once frozen, the aquafaba will store for between 2-3 months.
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