If there is anything I resent about GETTING MY PROTEIN more than anything in the world, it is totally the gross chickpea water that comes out of a can all vile and thick, and smells disgusting, and I seriously rinse those things for like 15 minutes straight in a colander and peel off the skins to get the taste out. I grew up haaaating beans, and only really started liking them when I realized how versatile they could be in vegan cooking. But bean water? WHO KEEPS THAT STUFF?
So what I’m trying to say is, if you know me at all and have mentioned this cray aqua faba trend to me recently, chances are I have blown you off. However, we have recently been teaching vegan baking classes, and I have been looking for more gluten free options to have fun in the kitchen. So, my snack attack partner in crime and I decided to be brave and try this trend everyone has been talking about!
While we are currently working on an easier and less intensive recipe for the ever coveted French macarons, we started off slow with meringues, classically made with egg whites- something my pal enjoyed much as a child, and something I have never tried at all! We looked at a few recipes, and settled on something that looks like this one!
Some things we found while making these..
1. You really will want to use a stand mixer if possible, simply for the consistency in contrast to a hand mixer. I have not tried a hand mixer yet but I’m imagining it would be a little less steady/even.
2. UNCOOKED THIS TASTES LIKE COOL WHIP AND NOW I KNOW WHAT I AM PUTTING ON STRAWBERRY SHORTCAKES FROM NOW ON.
3. I will probably still continue to use ground flax as an egg replacer in cookies and things, but I feel like my next move will probably be a lemon meringue pie or creme brulee.
The recipe shown below is for a London Fog meringue, but you could really switch up the earl grey tea for anything you’d like. I think that lavender would also be A++.
London Fog Meringues
The vile chickpea juices drained from one 19 oz can of chickpeas
3/4 cups granulated vegan sugar
2 tbsp of ground earl grey tea
1 tsp vanilla extract (or if vanilla bean, add later with the earl grey)
-Preheat oven to 250 degrees fahrenheit. Prepare two baking sheets with parchment paper, and have a piping bag ready.
– In a stand mixer, combine chickpea juices and vanilla extract. Beat on high with balloon whisk attachments for 15-18 minutes, or until it becomes white, fluffy, and forms stiff peaks. You will seriously be blown away.
-Meanwhile in a food processor, combine your sugar, and earl grey tea. Pulse this until the sugar becomes a little more powdery, and earl grey is mixed in well.
-In the last couple minutes of beating your meringue, gradually add the sugar. |
-With a spatula, place mixture in piping bag, and dole out onto the cookie sheets in little dollops (alternately you can use spoons for less cute ones). These did spread a little bit for us, so leave some room between.
-Bake for approximately an hour and a half, or until the meringues become hard to touch. This should take roughly 3 X-Files episodes if you are watching diligently and without commercial breaks.
-Allow to cool, and enjoy!