I've just realised acquafaba meringue would be ideal in those fancy cocktails where you end up hoping the liquor kills the bacteria before the bacteria kill you, as well as in old fashioned chocolate mouses where you use uncooked egg whites. Genius!
All the bars I've worked at that use egg white will just buy pasteurised egg whites. That said, I've worked in one bar that used aquafaba, you just had to be careful not to add too much or the smell comes through.
I’m a vegan baker and I’m so happy that you make this video❤️ thank you !! Macarons was one of my favorite thing before going vegan and I’m so impressed by how aquafaba macarons taste similar, it’s bluffing !
This was such a fun video, I was excited to learn that you can store aquafaba, and in ice cube containers, what a brilliant idea! As a very longtime vegan I just wanted to let people know that the whole thing about sugar not being vegan is really a myth nowadays and processing with bone char is actually no longer used most of the time. It might be different in the US I suppose but here in Canada, the largest sugar company Redpath definitely does NOT use bone char to process their sugar, and because of the whole sugar myth thing they did a big campaign here several years ago to try to get the word out that YES their sugar is vegan! They even used to be a sponsor of the Totally Fabulous Vegan Bake-Off here in Toronto, fun fact! :)
They’re still using bone char to filter cane juice for sugar in the US. Because of that, I use beet sugar for the hummingbirds and organic sugar otherwise.
She seems to have a lot of knowledge and experience and I love how she explains in a very clear and informative way and shared that vegans should be aware that white sugar is not vegan (I didn't know that). 👌👍
@@janewayistheway7957 I want to try making pasta e ceci (pasta and chick peas). But seeing this means I’ll try something with the Aquafaba instead of dumping it like I originally planned :)
I've read about this for years and I've never done it but I have thrown out the leftover water from making garbanzo beans. I'll hang on to it next time, do something like this with it
Don't use the left over water in the can it's in their only to keep the vegitable whatever bit may be from rotting. That water is not supposed to be consumed it's full of pesticides, preservatives, chemicals and random chemical salts. It's poisonous. This Baker doesn't know what she's talking about. Go do your research.
Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.
Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.
I think you are so knowledgable and you present information so well. You also are just a joy to watch... you exude joy in your cooking. Thank you... this series is so very helpful.
A massive fan of Erin and the channel. I didn’t realise sugar is not alwats vegan, I’m from the UK, where our sugar typically comes from beet. Just checked and it is suitable for vegans 😅
I'm not vegan, but I regularly make red bean paste to sweeten and flavor my Greek yogurt. I felt like it was a waste to pour the remaining liquid down the drain after getting my paste to the right consistency, so I'm glad I looked into how it can be used. I'm going to try making meringues with the extra liquid this weekend!
Thank you for this. I reduced my chickpea water by about half - at a guess. I thought “oh well.. it might get a thicker cream at least”. I also added in a little too much cream of tarter - maybe 2/3 of a teaspoon. Result = great consistency but super strong flavour of canned chick peas and tarter. So then I started all over again and this time didn’t reduce my canned chickpea water at all and added much less tarter.. Result = fluffed up perfectly and didn’t taste as strong. Much more palatable. So after trying this recipe, my advice would be not to reduce the canned water. But yes a fun thing to make!
This video is fantastic! I really want to try making macarons with aquafaba and this advice helps me approach it with less trepidation. Thank you Erin!
you should !! i made a pavlova for our national day, and it was absolutely incredible. majority of the cake is merengue, but it turned out so well! my family (non vegan) loved it.
THANK YOU SO MUCH!! My family and I are vegan and I have avoided baking but now with your tips I'm so looking forward to making some royal icing, etc!!😋🌱💖
Could you do one on milk alternatives in baking? I've had decent luck using coconut milk (coconut whipping cream) to make bread pudding and creme brulee, but i'm really want to know what are my options for pastry cream, ny style cheesecake and tiramisu making (marscapone cheese especially)?
Or you can add it to your outdoors plants (other way your house will stink). Aquafina is very nutritious for everyone! Btw, thanks for your recipes and your knowledge. I’m so glad that they are not over sweetened :)
You know, it would be interesting to see some recipes made with Stevia instead of sugar and some substitudes to replace the need of sugar. Aside from some who are trying to look out for their weight, it would also be useful for diabetics.
This was such an incredibly helpful video! Thank you for making something without a backlog of assumed knowledge. I love it! You are so pleasant to watch and listen to. This is exactly what I needed to know in a short and sweet video. Thank you.
I really love learning about the science of Aqufaba. I’ve been hesitant about using it & had some questions. They were all answered in this video. I’m going to bake with it tomorrow!
Wow you are fabulous. Do you have a cook book? I have wondered how to use Aquafaba for a long time but didn’t know how and you gave so much information thank you by
I absolutely adore you !!! and this is beyond brilliant !!! The only thing missing is making keto-vegan macarons... ? And you're a professional baker so could you help a brother out ? I could only find vegan ones, or keto ones, but not vegan and keto and mine just came out as a crazy disaster !!! I tried even the italian one but that one died even faster, so my problem is the erythritol which cristalizes like crazy !! and the second I put in anything it will go crystal and distroy all the structure of aquafaba and even eggs for that matter, so this is definitely something for a true expert to find the right proportions because I'm certain it has to work, I mean mine almost did! and the last batch came out nicely, but they didn't rise enough to form those little cute feet so they're a bit flat.. .Please help !
Silken tofu, fresh lemon rind, tablespoon of cornstarch, lemon juice, raw sugar pinch of salt..blend evrything but the juice then boil it. Right when it is done ( thinckened) add the lemon juice stir until combined then chill over night.
Nice video. Aquafaba. I've heard of it, but you've explained it. Since I like to make hummus with canned chickpeas, I might give it a try--assuming I can make the timing coincide with my relatively rare need for meringue, that is. I'm not a vegan and I use eggs a lot, so anything I do with it will be in the vein of a science experiment.
Please can you make a video on how to make omelettes with nothing but aquafaba. I know you can make it with chickpea flour but that's not what I'm looking for.
I wonder whether aquafaba could be used as a stabilizer in things like marshmallow and whipped yogurt, instead of industry standard gelatin. For most recipes that call for gelatin, I've seen the vegan option listed as agar agar-- which makes sense, when you want that gelatinous texture it's very similar. But marshmallow and whipped yogurt don't have that texture, gelatin is only used to keep the foamy texture from popping on store shelves/ in the cabinet.
👌 Thank you ! I did experiment and beat my aquafaba and put it in the fridge after it had whipped up nicely. I noticed it slowly returned to being a liquid. Does adding sugar (I didn't) "stabilise" it or do you need to cook it to "set" it as a meringue type product 🤔🤔
Finally, Erin does vegan baking! Please do more vegan, that would be amazing
😋🌱💖
After every video, you wonder if it is possible to like Erin any more than you already do. Yes. Yes, it is.
Seconded
She’s relentlessly pleasant
I've just realised acquafaba meringue would be ideal in those fancy cocktails where you end up hoping the liquor kills the bacteria before the bacteria kill you, as well as in old fashioned chocolate mouses where you use uncooked egg whites. Genius!
Yeah. It IS perfect as a replacement. I'll keep my element of danger in my cocktails tho.
All the bars I've worked at that use egg white will just buy pasteurised egg whites. That said, I've worked in one bar that used aquafaba, you just had to be careful not to add too much or the smell comes through.
I'm not vegan or allegic to eggs. But this is amazing. I learned something incredible today. Thank you so much.
I’m a vegan baker and I’m so happy that you make this video❤️ thank you !! Macarons was one of my favorite thing before going vegan and I’m so impressed by how aquafaba macarons taste similar, it’s bluffing !
This was such a fun video, I was excited to learn that you can store aquafaba, and in ice cube containers, what a brilliant idea! As a very longtime vegan I just wanted to let people know that the whole thing about sugar not being vegan is really a myth nowadays and processing with bone char is actually no longer used most of the time. It might be different in the US I suppose but here in Canada, the largest sugar company Redpath definitely does NOT use bone char to process their sugar, and because of the whole sugar myth thing they did a big campaign here several years ago to try to get the word out that YES their sugar is vegan! They even used to be a sponsor of the Totally Fabulous Vegan Bake-Off here in Toronto, fun fact! :)
They’re still using bone char to filter cane juice for sugar in the US. Because of that, I use beet sugar for the hummingbirds and organic sugar otherwise.
I love how Erin explains the recipes. Being a vegan & a home baker I love trying out new things & Aquafaba is superb ❤️
This came in the nick of time, too. I just used chickpeas for vegan nuggets and was looking for a way to use the aquafaba! Thanks for sharing, Erin!
She seems to have a lot of knowledge and experience and I love how she explains in a very clear and informative way and shared that vegans should be aware that white sugar is not vegan (I didn't know that). 👌👍
Erin is the best! I would love to see a gourmet makes remake with Erin!
I just bought chickpeas for the first time ten min ago this was great timing
What did you make with the chickpeas? I love that you get a main meal and a dessert when you use aquafaba!
@@janewayistheway7957 I want to try making pasta e ceci (pasta and chick peas). But seeing this means I’ll try something with the Aquafaba instead of dumping it like I originally planned :)
I've read about this for years and I've never done it but I have thrown out the leftover water from making garbanzo beans. I'll hang on to it next time, do something like this with it
Don't use the left over water in the can it's in their only to keep the vegitable whatever bit may be from rotting. That water is not supposed to be consumed it's full of pesticides, preservatives, chemicals and random chemical salts. It's poisonous. This Baker doesn't know what she's talking about. Go do your research.
Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.
Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.
I was painfully stopped following because of no vegan recipes in this channel and now i think ill be going back, thanks Erin!
Really loving this series! Erin is so knowledgeable and friendly. Love her.
Heavenly video for vegans/vegetarians 😂😂😂🔥🔥🔥🔥😋😋😋😋
Thank you, that was wonderful! More plant based baking tricks please! The hint for the bones in our sugar was helpful too.
I think you are so knowledgable and you present information so well. You also are just a joy to watch... you exude joy in your cooking. Thank you... this series is so very helpful.
First! Also, so excited to watch this-this is exactly what i was looking for!
Yay for the Vegan goodness! Never thought to reduce it 🙌🏼 you are a Goddess 💗
A massive fan of Erin and the channel. I didn’t realise sugar is not alwats vegan, I’m from the UK, where our sugar typically comes from beet. Just checked and it is suitable for vegans 😅
I'm not vegan, but I regularly make red bean paste to sweeten and flavor my Greek yogurt. I felt like it was a waste to pour the remaining liquid down the drain after getting my paste to the right consistency, so I'm glad I looked into how it can be used. I'm going to try making meringues with the extra liquid this weekend!
So excited you covered this topic Erin ☺️
Thank you for explaining the process of getting the most out of the aquafaba. So great for anyone with food allergies or anyone who can’t have eggs!
I was in shock! This whipped! You just expanded my cooking knowledge
Thank you for this. I reduced my chickpea water by about half - at a guess. I thought “oh well.. it might get a thicker cream at least”. I also added in a little too much cream of tarter - maybe 2/3 of a teaspoon. Result = great consistency but super strong flavour of canned chick peas and tarter. So then I started all over again and this time didn’t reduce my canned chickpea water at all and added much less tarter.. Result = fluffed up perfectly and didn’t taste as strong. Much more palatable. So after trying this recipe, my advice would be not to reduce the canned water. But yes a fun thing to make!
I learned what aquafaba is when watching recipes from Chem Cooks a few months ago. It's such a useful compound, nice video!
I'm vegan, and I love Erin!! Thank you!! I've been waiting for this!! Please do more vegan baking!!
Amazing. Thank you!!! As someone who can’t have eggs, vegan baking has been my one lifeline to the joy of baking.
I just went vegan. I’m trying to make vegan scalloped potatoes. I like your style and cooking knowledge. Thank you for the detailed recipe!
Erin could read the phonebook and I would watch. Shes the best!!
Literally made hummus and merengue for dinner and desert today because of this. TY!
This video is fantastic! I really want to try making macarons with aquafaba and this advice helps me approach it with less trepidation. Thank you Erin!
You can do it, Roman! Thanks for watching. And happy baking!
Amazing 😍 I’m not vegan but I like cooking vegan a lot of the time
I passed this on to my vegan friend. also, I might use it. Amazing!
you should !! i made a pavlova for our national day, and it was absolutely incredible. majority of the cake is merengue, but it turned out so well! my family (non vegan) loved it.
I would love to have you as a teacher… I could listen to you teach all day about baking…! I am definitely going to need and try this!
THANK YOU SO MUCH!! My family and I are vegan and I have avoided baking but now with your tips I'm so looking forward to making some royal icing, etc!!😋🌱💖
This is so helpful! Would love a similar guide for using agar agar. (I have had terrible luck with it!)
Yes been waiting for this!!! Thank u!
Could you do one on milk alternatives in baking? I've had decent luck using coconut milk (coconut whipping cream) to make bread pudding and creme brulee, but i'm really want to know what are my options for pastry cream, ny style cheesecake and tiramisu making (marscapone cheese especially)?
You are just so good at what you do that You make me enjoy learning how to make things I’ll never even try making
thank you for doing a vegan baking episode! would love to see more...soo many chef kisses to Erin + Food 52
Wowww I was just talking about this yesterday. Amazing how out appears today. Not!!!
But I’m grateful to have found you ✌️
I’ve been waiting all along for a vegan option!
Thank you for including vegan baking in your videos! 😊
Or you can add it to your outdoors plants (other way your house will stink). Aquafina is very nutritious for everyone!
Btw, thanks for your recipes and your knowledge. I’m so glad that they are not over sweetened :)
YES! we love to see vegan baking tips!
What a friendly face you have and what a nice explanation, as a vegan I love your recipe, I make my meringue with aquafaba and love it
Fantastic presentation. Who is going to break the code for angle food cake...I love that stuff?.. thank you again🙏🏽
Hi shining star,the first time for me to watch your recipes.Thank you!
You know, it would be interesting to see some recipes made with Stevia instead of sugar and some substitudes to replace the need of sugar. Aside from some who are trying to look out for their weight, it would also be useful for diabetics.
Check out monk fruit as a sugar replacement
Also date syrup and sugar!!! I looooove it!
Individual packets of Stevia have dextrose in it! Self defeating..
Works just as well with xylitol .. avoid sugar completely ..
It's nice to have a recipe like this in your arsenal
Reducing chickpea water, great idea. I used this method before making a vegan tres leche cake.
Hi Erin J, I really like the way you explain your recipes👏👏👍👍👍
This was such an incredibly helpful video! Thank you for making something without a backlog of assumed knowledge. I love it! You are so pleasant to watch and listen to. This is exactly what I needed to know in a short and sweet video. Thank you.
had leftover aquafaba and wanted to use it to the max so definitely an informative video for a beginner and make meringue/macaron good
Thank you so much explaining acquafaba and showing us how make! I'm not vegan but I am really concerned using raw egg when making mayo!
Never thought of reducing the aquafaba, thanks for the tip!
Just saw the video today. Thank you so much and I hope you do more vegan baking. You're a baking genius ❤
I really love learning about the science of Aqufaba. I’ve been hesitant about using it & had some questions. They were all answered in this video. I’m going to bake with it tomorrow!
Yes yes yes! Vegan baking ❤️
So interesting! I learned something new today. I hate wasting the yolks so I love this idea of using aquafaba.
Please make more of these!!!
I really like this video! I am looking for a recipe for sponge cake. The vegan recipes I found need to much flour.
Please do more vegan baking! 💜🤩
Thank you for highlighting a vegan product!
I love how informative she is
So great! Thank you for your recipe! Greetings from Germany! 💖
Thank you! I learn so much and truly love your videos! PLEASE can you do a video on gluten-free baking? I seriously need help with it 🙂
this was so good ty!! more vegan baking episodes pls!!
Oh my goodness this is amazing stuff, thank you Erin 💞
This is absolutely fantastic information! Thank you SO much.
Wow you are fabulous. Do you have a cook book? I have wondered how to use Aquafaba for a long time but didn’t know how and you gave so much information thank you by
Marshmellow is a plant that can be wipped also.
How? I have marshmallow plants but have no idea how to use it.
I've tried this before with out reducing it and it didn't work very well. Definitely worth trying again!
For sure! Good luck, Mary--let us know how it goes!
What a great video! If I want to freeze it would I boil it down first?
Soooo helpful! Also wonderful for non-vegan mothers of children allergic to eggs :)
Thank you Erin. Wow! How interesting!
🌺🤗🌺
Been loving your videos and the way you explain everything. Would be fantastic to see more vegan content if possible :)
Thanks for a vegan episode!! This was really great.
Thank you. Thank you. Thank you.
I absolutely adore you !!! and this is beyond brilliant !!! The only thing missing is making keto-vegan macarons... ? And you're a professional baker so could you help a brother out ? I could only find vegan ones, or keto ones, but not vegan and keto and mine just came out as a crazy disaster !!! I tried even the italian one but that one died even faster, so my problem is the erythritol which cristalizes like crazy !! and the second I put in anything it will go crystal and distroy all the structure of aquafaba and even eggs for that matter, so this is definitely something for a true expert to find the right proportions because I'm certain it has to work, I mean mine almost did! and the last batch came out nicely, but they didn't rise enough to form those little cute feet so they're a bit flat.. .Please help !
How would you make vegan lemon curd? Recipe for vegan pavlova please. I'm not vegan but I know some.
Silken tofu, fresh lemon rind, tablespoon of cornstarch, lemon juice, raw sugar pinch of salt..blend evrything but the juice then boil it. Right when it is done ( thinckened) add the lemon juice stir until combined then chill over night.
Pavlova just follow a recipe like normal but use the mernage from the chickpeas instead of eggs.
Yassss pls more plant based cooking vids ❤️❤️❤️
Wonderfully explained! So basically is IT Starch That i User?
Nice video. Aquafaba. I've heard of it, but you've explained it. Since I like to make hummus with canned chickpeas, I might give it a try--assuming I can make the timing coincide with my relatively rare need for meringue, that is. I'm not a vegan and I use eggs a lot, so anything I do with it will be in the vein of a science experiment.
Great info on aqua fab a. I would have loved to know the quantities used for the Aquafina meringue and the frosting.
I did not know about the processing of white sugar not being vegan. I use turbinado sugar.
Please can you make a video on how to make omelettes with nothing but aquafaba. I know you can make it with chickpea flour but that's not what I'm looking for.
how do much water do you use when you cook the chickpeas yourself? And what amount of chickpeas?
I love everything about this! 🌸
I wonder whether aquafaba could be used as a stabilizer in things like marshmallow and whipped yogurt, instead of industry standard gelatin. For most recipes that call for gelatin, I've seen the vegan option listed as agar agar-- which makes sense, when you want that gelatinous texture it's very similar. But marshmallow and whipped yogurt don't have that texture, gelatin is only used to keep the foamy texture from popping on store shelves/ in the cabinet.
Erin, you’re amazing. Thank you.
Yes! thank you for the veganism!!
Excellent video!!! Thank you! 🤗
Amazing! I had no idea! Thanks, Erin!
👌 Thank you ! I did experiment and beat my aquafaba and put it in the fridge after it had whipped up nicely. I noticed it slowly returned to being a liquid. Does adding sugar (I didn't) "stabilise" it or do you need to cook it to "set" it as a meringue type product 🤔🤔
You’re the best 👍
Thank you 🙏
Love and light🌎
you are sooooo inspiring !!!! Thank youuuu!!! 😍
Can you use the blow torch the give the swirls that classic meringue look?
Super helpful, thank you