Aquafaba. What is it you ask? I’ll tell you, but you might want to sit down, because this is going to sound a bit crazy….
It is the juice that is leftover from a can of Chickpeas. Actually referred to as brine, and you can use it from any type of bean. What do you do with it? This is so crazy, but it makes fabulous meringues, Macaroons, ice cream and oh my gosh….so much more. Can you imagine that this is a perfect egg replacement. So whether you just like the idea of trying something new (like me), you are allergic to eggs, are vegan or whatever- you can use this juice/brine.
So my first attempt at using this new secret was to make meringue cookies. My mother in lay use to make them and my kids remember that. I am not necessarily a huge fan of them but decided to just give them a go. They ended up being the lightest, airiest, melt in your mouth like cotton candy delightful things that my mouth has experienced in a long time! WOW. Just WOW!
Like I mentioned, you can use the brine from any beans. I make a lot with chickpeas so I have this on hand frequently.
Here is how I did them…
Aquafaba Meringue cookies
1/2 C Aquafaba ( the liquid from a can of beans) * I used chickpea
1/2 C + 2 Tbsp sugar * I have done it with both granulated and powdered. both worked
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1) preheat oven to 225
2) Using the whisk attachment on your mixer and beat the aquafaba on high for about 5 minutes. It will be foamy.
3) Add the rest of the ingredients and beat on the highest speed for 10-12 min. until the mixture is thick and holds its shape. the peaks wont be quite as stiff as the traditional egg variety. the good news is that you can’t overwhip.
4) Drop spoonfuls onto a parchment paper lined cookie sheet. Or you can make some really pretty cookies by putting them in a bag with a icing tip. I tried this and it was really easy! you can also just cut a small corner off a ziploc bag and squeeze them out in smooth dollops….also lovely.
5) Bake for 1 hour 20 min. Then turn off oven letting meringues sit for another
I added some peppermint essential oil to a batch and it was fabulous. I also added some red coloring so my mind knew that they were peppermint! I am the only one who likes to know what to expect when they are biting into something? It almost makes it taste better!
Note: I searched all over and cant find the pictures that I took. So, until i make a new batch, I had to find some pics online. I will swap them out as soon as possible. But I will add that I choose photos that looked just like mine!
Chocolate chip cookies!
After trying them I KNOW that you can use this for any kind of cookie. Because I just plain feel better when I eat Gluten free…these are GF/DF (dairy free because cows milk wrecks me!)
1/2 c vegan butter at room tempurature (I used earth balance sticks)
1/2 c packed brown sugar
1/4 c granulated sugar (unrefined)
1/2 tsp bake powder
1/2 tsp bake soda
1/4 tsp sea salt ( I like Real Salt brand)
1 tsp vanilla
3 tablespoons chickpea brine
1 c + 2 tbsp all purpose flour (I use gluten free. If you choose to, add 1 tsp xanthan gum)
1-1.5 c chocolate chips ( I love Enjoy Life mini chips)
1) preheat oven to 350.
2) in a bowl cream butter and sugars
3) add bake soda, powder, salt, vanilla and brine. Beat to combine
4) add flour and beat until mixed (if it seems too runny, remember you can add a touch more flour. I didn’t need to )
5) stir in chips
6) spoon onto a cookie sheet and bake for 810 min. let cool for 2 on pan before moving to a cooling rack.
ENJOY and SHARE with others!
Next I will try Lemon Meringue Pie (or tartlets), Meringue cake and a family favorite Nigella Lawson’s Chocolate Raspberry Pavlova!