Vegan Meringue with Aqua Faba | Tutorial by Mary's Test Kitchen
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- Опубліковано 9 лют 2025
- This basic vegan meringue recipe is simple. The base is aqua faba...which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post: www.marystestki...
But don't knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.
You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.
This recipe requires the use of refined sugar. If you don't/can't consume refined sugar, do not make this recipe for yourself.
Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn't work for all types so check out the Facebook group to get more information from fellow experimenters.
This tutorial was inspired by all the lovely folks at the Vegan Meringue - Hit's and Misses Facebook group. Join in on the experimenting fun here: / veganmeringue
Learn more about the origin of this technique at aquafaba.com/
*Please excuse my especially nasally voice today. Hay fever is also happening*
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INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract
INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring
NOTES
Brand to brand and even can to can, the bean brine's consistency will be thinner or thicker. It doesn't have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.
If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 - 50%.
I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.
Good luck!
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MORE RECIPES WITH AQUA FABA
How to make Aquafaba from scratch (from dry chickpeas):
• How to Make Aquafaba &...
Alternate How-To for Basic Meringue:
/ 392290507625288
Simple Strawberry Seafoam Candies by ME!!: • Strawberry Seafoam | B...
Vegan Meringue Ice Cream Sandwiches by The Lazy Vegan Baker: thelazyveganba...
The BEST Chocolate Chip Cookies by VedgedOut.com:
vedgedout.com/2...
Peaches & Cream Macaron by Floral Frosting:
floralfrosting....
Step-by-step Vegan Macaron Video by Floral Frosting:
• Video
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A friend of mine poured melted chocolate into this, and it turned out to be the most delicious chocolate mousse ever! When he told me about what he used to make it fluffy, I didn't beleve him... and then this videos pops up in my feed. Thanks Mary!!!
Guillaume Bourgault The technique really is sweeping the interwebs. Such a game changer. The chocolate mousse sounds wonderful! :-) I guess that teaches you to believe your friends right? hehe j/k Thanks for your comment, dear.
Mary's Test Kitchen | Vegan Cooking Ooh please make an airy chocolate mousse, I'd love to see a recipe for that!
Also, it works better if you put the bowl in a larger bowl filled with ice and water, it solidifies faster, if you want mousse instead of a real meringue.
Vegans are awesome!!!! I truly appreciate people who have the creativeness to find vegan solutions to originally nonvegan treats 😊
I love your channel and the recipe works
I watched this while firmly gripping my face trying to keep it from melting off...as a trained French pastry chef turned vegan (almost three years ago) I have been aching to have a vegan meringue to finally make a legit vegan cake.....oh tiramisu how I've missed thee..........I had to comeback to add this thought: Italian buttercream I wonder if it's doable. cause vegan frosting need to step it up
keep it up!
Check out my vegan tiramisu recipe... will send the link to my channel. Banana espresso
I've been vegetarian for 30 years and I always missed eating Lemon Meringue Pie. I am so so so happy that someone discovered a replacement for egg whites. I am shocked and amazed and can't see more recipes. Thank you ever so much for sharing.
it's soo good that you describe things like durations and consistencies so precisely. it helps a lot, when trying out new and "experimental" stuff...
Woah! No way! I'd never seen a vegan meringue done before. (and from bean water? what??) It's so cool to see vegan alternatives expanding and growing to cover such a wide range of things. Yay!
Sasafras06 WAY!!! hehehe I know. It is soooooo weird. I hope you get to try this sometime. :-) Thanks for the comment, dearie
This is honestly the coolest thing I've seen in SO long. I love it, can't wait to try!!
Add 1 tsp Cream of tartar at the start. This will create volume and firm up. Bake for around an Hour and a half at about 140c
Riley Lauder Thank you, handsome sir
You're welcome anytime😇
Riley Lauder
Can I sub baking powder instead of cream of tartar?
kash bash Unfortunately, no. The point of adding cream of tartar is the acidity. You could potentially sub white vinegar or lemon juice, though.
Mine evaporated with 140° after a few minutes!
Oh my god!!!! This is literally the gift from God! Have you got a good Pavlova recipe??? As an Aussie this is a must have!
Check out the fb group, link the the description. There are a couple pavlova recipes posted. :) have fun!
Mary, I adore you! I was watching this one with a grin so wide I thought my face would crack! Strawberry Pavlova and lemon meringue pie are back on the menu! I am literally shrieking with delight here : ) One thousand thank-yous to you for posting : )
Woooaaaah, mind blown!!
Hunny8ee I was really doubtful the first time I heard about it. I mean, chickpea brine? ew. BUT OMG ITS AMAZING
Mary's Test Kitchen | Vegan CookingIt does seem a bit...interesting. But considering the grodiness of 'real' egg snot, actually it doesn't seem too gross at all ;) There's a waffle recipe I used to make that will now be back on the table because of this. Huzzah! Peut-être un souffle, s'il vous plaît?
This is so awesome!!! I never would have guessed you could make meringue from bean brine. I have to try this!
***** Me neither! I am so thankful for the guy who posted his pavlova experiment in the first place. Thank you so much for watching! I LOVE Logical Harmony
Mary's Test Kitchen | Vegan Cooking
BOY, YOU LEARN SOMETHING NEW EVERYDAY, I HAVE BEEN A CHEF FOR OVER 55 YEARS AND THIS LOOKS INCREDIBLE, THAN YOU
5 years later and still helpful❤️
thanks! I appreciate that!
I made some of these again and flavored them with some orange zest and lemon juice. they turned out amazing
This is the coolest and simplest egg-white replace ever :D Thanks!
+MsLoverPower You're welcome, dear! I hope you have lots of fun with it!
Excellent news. I tried this recipe, it worked well, but I went beyond the boundaries. It's good in coffee (as a coffee creamer) but it's even better as an ice cream! I froze the leftovers and it's like soft serve heaven!!! Highly recommend making this with maybe just a bit less sugar and freezing it once it's whipped! The most easy creamy ice cream ever!!! Thanks!
I was just writing out my aqua faba ice cream test last night! That's so awesome to hear. I'm really looking forward to experimenting this week :-D Thanks so much for sharing your experience, my dear!
I've seen this done but wasn't sure what to call the bean brine (or whatever); searching online for bean brine desserts returned an unsurprising nil. Haha! Thanks for making this demo because now I know what I should to look for and that my effort won't be wasted once I find it!
Hi friends! Remember to FOLLOW A RECIPE if you intend to take make baked meringues. Do not just whip up aquafaba and bake it like you would egg white meringues. The chemistry is different and the baking process is a bit finicky.
Here are some recipes you can make with aquafaba:
Strawberry Meringue Cookies (+ plain version you can make right after following this video tutorial):
ua-cam.com/video/gaXBe4Axw60/v-deo.html
Macaron (recipes by Floral Frosting):
floralfrosting.blogspot.ca/search?q=macaron
Chocolate Chip Cookies:
ua-cam.com/video/IK3-w5CGVEU/v-deo.html
Vegan Mozzarella:
ua-cam.com/video/WgerHyZwDug/v-deo.html
Vegan Mayonnaise:
ua-cam.com/video/3lcQtQLrduI/v-deo.html
I finally tried aquafaba today and used it to make a stuffed french toast...It was amazing! I used canned chickpeas this time but I definitely plan to make my own very soon
+qochemist That's neat!
@zoe branch I cannot reply to your comment direct as your Google settings don't allow it, so I hope you see this! Please go to the Facebook Vegan Meringue Hits and Misses page and search for swiss buttercream. It has been done successfully.
Every time I make them they collapse and go into liquid in the oven then end up as crystallised sugar on the baking tray. What am I doing wrong?
+kacey read add 1tsp cream of tartar at the start they will get really firm and you will gain more volume.
@kacey read What temperature did you bake at? What recipe did you follow?
hey Mary....I'm vegetarian but not vegan plus I'm allergic to eggs could you tell me an alternative for Aqua faba..
Aquafaba IS the alternative...
Just recently heard abt using aqua faba to make meringue. This is genius! And you are too, Mary. I just recently created this acct but Ive been watching your videos for quite some time now, long before I was a subbie.I just wanna say how great your tutorials are. I like that you dont use a lot of equipments because I think more people can relate to your videos because of that. :)
Grass Isn't aqua faba remarkable? :-) I am so thankful that we live in a time when we can collaborate and create solutions even with people around the world! Thank you so much for your kind words and feedback.
THANK YOU LORD JESUS! Giiiiiiiiiiirl! I was like, how the heck am I going to get my meringues without my egg white! I knew that juice off the legunes and possibly rice could be used for something! #WINNING
Kenyatta Knox in the Caribbean we usually drink the unsalted rice water from cooked rice, sometimes adding almond or other vegan milk and whatever spices are on hand like a stick of cinnamon or powdered cinnamon. serve warm or cold
what!!! how do people even come up with this stuff? this is awesome!
expLauren I know! Weiiiird!
seeing this video just now! but thank you for posting this video. I am a beginner at being a food content creator, and I can't wait to use this method and recipe! Thank you!
I’m a meat eater but I just made my own aquafaba to use for a no churn ice cream. I used canned chickpeas and they whipped up well like egg whites. I’ve used meringue in the past for semifreddos and chiffon pies and I think this could work as my French meringue as you don’t have to cook it. I also recommend a little acid like lemon juice, white wine vinegar or cream of tartar to stabilize it.
That is super cool!
Sugar isn't vegetarian.. incredible, absolutely astounding. You learn something new everyday.
That's not what I said....
@@marystestkitchen No. The fluid is filtered through the very structure of animals, burnt. Vegetarian, vegan, whatever, it uses an animal product. I didn't know that, like, why would sugar be filtered through bone char..? Sugar is already energetically cursed. I'm sure there's a chemical reason but.. couldn't have there been an alternative? I don't know, I just don't like consuming things I'm not aware of unwittingly. Marsh mellows contain gelatin, lots of doughs and pizza crusts contain cheese, which contains an opiate in of itself. The entire capitalist industry focuses on efficiency, and while waste is inexorable, the inclusion of animal products, the last laments of a creatures suffering, without some sort of explicit warning.. it's just disgusting.
OH MY GOD!
SOOO TRYING THIS TOMORROW
you're just made my life soo much easier!
Barbara Meow Yay! Let me know how it goes :-) Don't forget to check out my notes in the description box as the aqua faba needs to be a particular consistency and all brands are a wee bit different.
Mary's Test Kitchen | Vegan Cooking I shall test it on some trad Croatian cakes that I wasn't able to vegan convert :P
Barbara Meow cakes are definitely tricky but people are doing it with aqua faba :-) The Swedish Vegan (blog) has some excellent tips on using aqua faba.
Wow! this is amazing. I have problems eating white sugar but I'll use the aquafaba as egg white substitute.
Isn't it? Make sure you check out the links to see what others are doing with aquafaba. It can be a little tricky but having a whole group of people working together really helps with figuring out the quirks :-) thanks for watching!
I'm so amazed!!!!
it's cool, right? Thanks for watching!
This is amazing, thank you for sharing. 😊
Thanks for watching!
The most unbelievable vegan ideas on you tube:)
That is so fricken cool! I was trying to make meringue out of flax seeds and was having a really hard time. I wanted to make a Swiss buttercream so I'm beyond excited to try this one out. Great vide as always!
I'm happy to share! I believe someone in the fb group has posted a Swiss buttercream recipe already. Be sure to find the link for the group in the description box :) have fun!
vegan meringue has become somewhat of an obsession of mine so this is a fun take. I can only imagine this would cause a bit of flatulence though with the bean juice!
I actually thought that too but I haven't had any problems :D lol
Definitely do this before adding any flavorings. I made the mistake of adding stuff to flavor it first and it would not whip at all. Nice and watery. Whoopsie. Next time I will whip them first.
thanks for sharing your experience!
Omg this is soo strange, but genius! I was actually wandering if you could make vegan meringues the other day and now I can!! Thanks Mary :) x
Rachel Waite What a lovely timing!
OMG You BLEW My MIND!!
Who Knew? Chick Pea brine.... and I was pouring it down the sink!
Now it'll be dessert!
Kristen Mcilrath lol That was my exact thought when I read about this being done in the "What Fat Vegans Eat" group on Facebook :-) Thanks for watching!
Mary's Test Kitchen | Vegan Cooking OMG OMG OMG!!! Love it and definetly trying it thank you girl ❤
Gabie Noyola :D You're most welcome. Please let me know how it goes and don't forget to check out the links in the description for more tips.
Hey Mary, we made meringue this afternoon. My baker wanna-be 12 y.o. was asking to make these all week. We finally did. When the kids found out we had to wait 2 hours to bake these and then eat them, they were sad. So we added a bit of cocoa powder and I let them eat it in a cup with a spoon. No waiting necessary!!! The kids said it tasted like smores! They said we could definitely spread these on graham crackers and it would be like eating a smore! So the aqua faba was a success. Our next step will be making French macaroons. Showed my baker wanna-be a video of a vegan recipe and she's sold. :) Thanks again for sharing. Vegan at my house is not so bad after all! :)
+mytreasuredcreations That is so wonderful! I'm so glad you and your kids had fun with aquafaba :-) Thank you for sharing with me; it makes me so happy to hear
This is amazing! I love meringue, so it was quite hard to give up .... thank you sooooo much!!! and since my sister is allergic to eggs, she can eat this, too!
Fii I can sympathize! Even though the animals are more than worth it, there usually is a type food that is tied with pleasant memories that can tug on us. I'm so glad you and your sister will be able to enjoy meringue again :-)
Very nice recipe ...please explain how can I make by fresh dry chickpeas .
WHAT this boggles my mind. That's so cool!
DKsilverghost Boggled my mind too! :-) I could hardly believe it the first time I whipped up water from a can of white beans. lol I hope you get to try this sometime! Thanks for watching
Wonders never cease! 😱😱😱
John Dow I was pretty amazing the first time I tried this. I couldn't believe it actually worked!
What strange sorcery you command...
Whoops I meant to say, I was amazed. Not I was amazing. lol!
omg i had no idea about the sugar thats for all sugar i have to check m cane sugar now!! thank you!!
Thank you so much for this informative video!! Making them right now
This is amazing! Thanks for sharing such a cool new idea.
You're welcome! I hope you get to try it sometime :-) Thanks for your comment, dear
thank you for sharing !! very appreciate it !
you're most welcome!
Don't even know how this is possible but I'm stunned that it is! Does it taste similar to ordinary meringue?
greenknitter The taste nearly identical. I was very surprised the first time I tried it too! :-) Thanks for the comment, dear.
how long do I bake them??
+Katrin Björk Birgisdottir hour and a half at around 140c
Wish I had chickpeas at home now to make this!! Looks so simple and delicious!!
Other white legumes will work too... :-)
Mary's Test Kitchen | Vegan Cooking Unfortunately I have only black and brown legumes :( Going to buy them tomorrow and try :D Can't wait!
This is kind of amazing
Wow this is extremely interesting! Thank you so much for sharing!
Habitat for Herbivores Heh I hope you get to try it sometime :-) It's really cool to see it whip up...like a science experiment. lol
We don't practice Veganism, but my son has egg allergies and a cousin ( who i have promised a birthday cake to ) is severely lactose intolerant. You mentioned that any type of beans can be used. If I make my own Aquafabe from white beans or chick peas, do I just soak them, or do I cook them to extract the liquid. I am making cupcakes for my son's class for his birthday and I hate that buttercream made from shortening and powdered sugar.....it's way too sweet!
I don't think that's because of the shortening. My buttercream made from actual butter and from margarine are pretty much identical. If anything, I would expect the one with butter to be sweeter because that has lactose.
How does it turned off ?
Thank you for the demonstration! I folded in flour to make sponge cake.
Lovely! It's amazing what can be done with this! Thanks for sharing, dear :-)
this is so cool!
Wow this is great , who'd of thought chick pea juice could turn into something entirely different . Fab.
Sarah Li Right? It's amazing! Thanks for your comment, dearie :)
This is some serious kitchen wizardry!
I have to agree. This meringue is magical! ;-)
I know you made this video a long time ago, but I was making vegan swiss buttercream, and my meringue did in fact deflate because I thought I couldn't over whip it. It took like 15 minutes in the stand mixer lol
haha you found the limit!!
Awesome thank you for sharing
You're most welcome! Thanks for watching :-)
It's so nice that you posted both sets of measurements! Most recipes use Cream of Tartar, I am allergic to it anyway so I don't care but should another stabilizer be use? What about Confections Sugar ?
I haven't needed a stabilizer for baked meringue (which uses granulated sugar in the recipe) but it does seem to whip up faster with cream of tartar added.
However, you should know it doesnt stay whipped up forever, it will eventually melt back into liquid if it's not baked/dehydrated or further processed in some way
Thanks so much!! Always practicing, and experimenting w/ aquafaba 💚👩🍳💭🍰
Enjoy!
@@marystestkitchen Of course I will!! 💚 FV grp 🌸
i'm not vegan but this is amazing news for when i bake for people with egg intolerance! love love love! thank you =)
kv84 You're welcome, dear. Enjoy!
hi Mary 😄 EXCELLENT POST! very informative, easy too understand and follow. could you please tell me how to make my own aquafaba? from dried chickpeas? please. i live in the g.t.a. but i hate dealing with cans! lugging heavy cans home then dragging the empty can out to the blue box
littlebitacate Thank you, my dear. There is a link to instructions on how to make your own aquafaba from scratch in the description box. Let me know if you have trouble finding it. I'm planning to make a video on it in the future but for now, that's all I have
+Mary's Test Kitchen | Vegan Cooking hi Mary ☺ well i could resist no longer, last nite i made a batch of the meranges & IT SO WORKS! 😊 i had to try it. FUN WOW 😄😃😀😊☺😉
littlebitacate Yippeeee!!! I'm so happy that you tried it and that you had so much fun with making vegan meringue!!
+Mary's Test Kitchen | Vegan Cooking 😊i will try to make brine from dry next time, but i was too overcome with curiosity lol so i bot a can of chickpeas,it makes A LOT of merange! i used the 'left over' chickpeas in my 'confetti' salad ( millet & quinoa tossed with ALL kinds of bite size raw veg) VEGAN IS FUN!
Since I am not allowed sugar can I use a sugar substitute? I think this whole idea is awesome.
Wauw, vegan meringue!!! So cool!
One Kitchen - A Thousand Ideas Thanks! This is a real game changer in the vegan baking world :-)
Mind blown...Mary, you are amazing. To think I have been pouring out this "icky" stuff for years. Just last week, I made a huge batch of chickpeas and down the drain it went!! Do we know if aqua faba retains the humorous properties of the beans?
Aww you're too sweet. I wondered that myself. I have had my fair share of vegan meringue cookies but haven't found it gave me any problems at all. But then, I would only have a few at a time. I haven't heard of issues from the group either. So there that :-)
Enjoyed your video, thank you for sharing this vegan tip. 🍰❤
love your videos Thank you for the great recipes
I really need to start to experiment with this, i think could be the start to a no carb no(less) lipids (no eggs) cake and others. and i need to buy a dehydrator too.
In addition to being vegan, this is a great recipe to know if you want to make a meringue-based treat for someone with an egg allergy, or perhaps if you want to avoid the potential risks associated with raw egg white.
Quite true!!
Amazing thanks
You're welcome!
Wow, thank you so much!!! 😍 In your opinion, how long can I keep them in the fridge??
I had no idea I needed this O.o
Thank you so much
MsWannabeGamer hehe I'm glad to share
This is genious!!!! So excited to try it out!!! :)
Glutenfreeduo I'm just passing on the knowledge shared generously by others :-) Please check out the Facebook group to get in on the fun
Hi mary! i really love watching your videos, there are so many good recipes i still need to try out.
Plus you are very entertaining as well!
I have a question tho: What can i use instead of almond flour in desert recepies like macarons or so, since i^m allergic to most nuts and so except for cashew and peanuts
Thanks for your kind comment!
Helpful
that's great to hear. Thanks for watching!
Awesome!!! Thanks Mary :)
Cherie Stokes
you can also use the flax seed gel from boiled flax seeds!
Yes, I have seen that! That's a brilliant idea though it doesn't seem to hold up the way aqua faba does. Thanks for your comment, dear :-)
thanks Mary, i will experiment with making aquafaba, as i dont facebook. I think ur GREAT! INSPIRING! p.s. i vote for 'bean brine' as a name 😃. Im so stoked about this! the possibilitys have not stopped running thru my mind......🚀
I think there is another website that has the procedure, not on Facebook. I will look for it and get back to you!
littlebitacate hey I found this write up (gayathriscookspot.com/2015/07/homemade-aquafaba-chickpea-brine-the-best-egg-white-substitute/). They use a pressure cooker, but you can also follow the same instructions until you get to the cooking part. Then you cover them with at least 1" of water (not too much more) and bring to a boil, turn the heat down to a gentle boil (more than just a simmer but not rapidly boiling), and cook for 60-90 minutes or until the chickpeas are tender. Afterwards, let the whole thing cool and put it in the fridge overnight. In the morning, strain the liquid into a container. A fine wire mesh would work nicely. That's your aquafaba! Depending on whether you added a lot of water or not, you may heat this liquid again to reduce it and make it more concentrated. Good luck!
Mary, ur FAB 😄 thanks again so much! 😉 im having alot of fun on my vegan journey. 😄😃😊☺
+littlebitacate
Hey there. That luks great n easy. But how is it in taste n can it be used in cake decoration.
kamleshwar narayan It tastes like regular meringue. And yes, it can :-) Please check out the facebook group that I linked in the description to see what people are doing with it!
great video mary thanks for sharing. its so crazzzy to make meringue out of this stuff! whenever ive made it in the past i always used cold water and EnerG egg replacer which works well too. this is a great alternative though. i noticed meringue does taste like marshmellows i wonder if theres a way to make them with meringue? have you ever made home made marshmellows vegan before? oh great tip with decoding the numbers on the sugar bag :)
littleointment I know! Stuff that we usually just dump down the drain. It's like FREE MERINGUE! lol Yes, you can make marshmallows with this! Please check out the Facebook group that I linked in the description box. I am currently working on a marshmallow recipe but I know others have already done it too :-)
whats the oven time and temperature you use for the meringue? :) can't wait to try this!!
Hi Mary, you can make the soft peak meringue from flax seed gel too. I haven't tried baking with it yet though! Have you?
+Deborah Woods I have and it didn't work well for me. It could have been for a variety of reasons but that's also what I've heard from others. Miyoko Schinner herself has flax gel in her book but in a recent interview with Chef AJ, she says that aquafaba is more stable and better to use than the flax gel (not her exact words but that was the sentiment).
Mary's Test Kitchen | Vegan Cooking You're right, it isn't as stable. You can whip it up again but the aqua faba holds it's own for longer. I wish I was a bigger sweet eater because I use heaps of chickpeas and white beans! I have so many different ingredients that are bi products of things I've made in my freezer that I struggle for a space lol. I love your channel by the way!
Deborah Woods The latest thing I've seen with aquafaba is gluten-free bread. The most amazing gluten-free bread I have ever seen. You know I love my gluten but I also want to be inclusive of my friends for need to avoid gluten for any reason. Also, some people add aquafaba to soups and stews as a thickener. Also, you can use it as a "egg wash" on buns to stick on things like seeds.
I too am not a big sweets eater. I can have one meringue cookie and be done with it for months before I want it again. lol I feel ya!
lol I don't feel so lonely now! People look at like "huh" :/ I wouldn't have thought to use it as as a wash ... great idea though. I haven't ever eaten a meringue cookie so I'd best try one! :)
I used to love angel food cake. Now I can have it again! YEAH. I 💘 YOU
+Tiffany Younb I love your enthusiasm. Sadly, aquafaba isn't a perfect straight sub and experimenters have not yet perfected aquafaba angel food cake yet. However, some have gotten close. Please take a peek at the Vegan Meringue Hit's and Misses group on facebook to see what has been tried so far: facebook.com/groups/VeganMeringue/search/?query=%22angel%20food%20cake%22
Good luck, dear! I hope you can make it happen! :-)
What would I bake this at to make meringues and approx. how long? Love you videos! This is amazing!!
my next video will have those details but for now, you can find out by joining the group on Facebook. There are some instructions in the file section of the group page. Have fun!
I've been thinking about trying flax gel to make meringue. Can you do a test video using flax gel? I had no idea that you could make it from chickpeas though, so awesome! Mind blown!
Hehe I tried using flax gel and broke my nut milk bag trying to strain it. Big waste of flax seeds. Probably not going to attempt that again any time soon. Especially when it's reported to be not as stable as chickpea meringue. Thanks for your comment, dear
💌That is so cool, I was looking for a vegan substitute for egg whites fir a Dole pineapple upside down cake calls for 2 egg whites. I am learning how to veganise recipes but I had not heard of Aquafaba. Thank you for the demonstration! Which brings up my next question is, how much Aquafaba is equal to 2 egg whites?
I think one whole egg is 3 tablespoons...so just the white volume should be 2 tablespoons. So I think you should use 4 tablespoons (ie 1/4 cup) aquafaba.
@@marystestkitchen Thank you!
wow!! i wonder this can be used to make those oh so trendy macarons
Goldie Shih It already has. People are rockin vegan macarons like nobody's business. Visit the "Vegan Meringues - Hits and Misses" group on Facebook.
Try adding a few miligrams of Xanthan gum. It'll make the consistency helluva lot better and greatly reduce the whisking too.
+Clat Lex I've heard of that. Perhaps I'll try it! :-)
Looks great! Would I be able to use this recipe and make it into a bigger pavlova?
+India Ellison Yes. You may need to stabilize with cream of tartar. I recommend checking out the facebook group in the description as many people have made pavs and you can see what others have done to avoid any flops.
I am blown away at this new discovery (of mine)!!!! Would it help to use chilled utensils and bowl over ice (like you would to make whipping cream) to aide in the "peak-ness" of the meringue??
I don't believe so, I have tried chilled aqua faba and room temperature aqua faba and both times whipped up in the same about of time. However, that's just one experience. If you go to the Facebook group, I believe in the file section is an faq or starter guide that talks about temperature when whipping. Hope that helps! Thanks for your comment, dear.
A touch of mint extract with the vanilla would be devine!
Mamabird Duarte Great idea! I could see that being absolutely wonderful, especially for the end of the year holidays. :-)
Weird, I just made a double batch using half chickpea and half cannellini water, it whipped up in maximum 4 minutes :/ wonder why. Soooo delish though, what a winner!
IT'S A MIRACLE!!!!!!!
Disco Nouvo Yes. I never thought I'd see the day when I could make anything from the water drained from a can of beans! So strange. lol
Mary's Test Kitchen | Vegan Cooking what about adding some mustard and a little lemon juice to make a salad dressing with aqua faba? I want know how far this genius ingredient will take me. What about using it to make Burmese tofu for extra firmness? or adding it to bean felafel, or the liquid in cakes or biscuits? or as a face mask lol
thank you, very informative
That is amazing! I can't believe I've been letting that go down the drain!
Dana Gildersleeve I know. I am just amazed at the cleverness of the human being. Whenever people say we are a virus or a cancer you have to think of things like the Sistine Chapel, the David, and now aqua faba use... LOL
Dana Gildersleeve I know. When I think of all the liquid gold that just got dumped in the sink! haha Thanks for the comment, dear :-)
This works great, thank you!
As far as I know white cane sugar is usually only filtered through bone char in America.
This is not a practice used in South Africa.
Canada too until recently
QUESTION: I was wondering if the fava has a bean taste? I've been looking to thicken my bechamel sauce for moussaka and this might do the trick. Thanks. Greetings from The Netherlands.🌹
It has a mild aroma of chickpeas but I find it depends if you're using canned or homemade. I find homemade has less of the chickpea flavour. It's easily masked with other flavours (vanilla, sugar, etc). Hope that helps!
can you use a normal whisk to do it or do you need an electric whisk? :) can't wait to make these :) x
+Bethany Rose Banks It's possible with a manual whisk but very tough on the arms. I don't recommend it.