kaberett: Trans symbol with Swiss Army knife tools at other positions around the central circle. (Default)
[personal profile] kaberett
I absolutely cannot remember, at this point, how I came across this or why I decided to try it, but two days ago I had a meal containing chickpeas and saved the liquid and yesterday I had a stab at vegan meringue. Herein notes thereupon.

Vegan meringue: in the bowl
A bowl of thick, white, glossy proto-meringue, holding stiff peaks -- just.


Vegan meringue: ready to bake
Three small meringues ready to go into the oven.


Vegan meringue: done and dusted
Three cooked meringues.


Ingredients
liquid drained from one 400g tin of chickpeas or white beans (aquafaba)
125g sugar

Notes
This is taken fairly directly from a recipe elsenet. You preheat your oven to 110°C; in a clean, dry bowl, you whisk the chickpea liquid until it's white(r), frothy, and increased in volume (about five minutes); and then you add the sugar a tablespoon at a time, whisking as you go along, until it eventually holds peaks, per the first image.

Spoon out onto lined baking sheets (this actually made 10 meringue of the pictured size, I just didn't take any half-arsed photos of the first tray) and cook for 90 minutes, then turn off the oven & leave to cool.

The recipe I was cribbing from suggested adding half a teaspoon of cream of tartar to the aquafaba before beginning to add the sugar; various others recommend adding a similar quantity of cornflour, and a small quantity of lemon juice or vinegar at the end, all of which presumably act to stabilise the meringue in much the same way as if one is using eggs. I didn't use any of those -- we didn't have cream of tartar in the house, and I don't use them when making egg-based meringue and didn't want to confuse the comparison. As the second & third photos show, in the absence of stabilisers the meringue spread quite a lot rather than holding their shape -- I assume the photos various of meringues that do display more structural integrity did use stabilisers of some description.

There's a brown/nutty/caramel-y/chocolate-y flavour note to these when eaten plain that egg-based meringue don't have; opinions on the internet seem to vary a lot as to how much the type of bean liquid you use affects this, and it can presumably be masked (should you dislike it) by adding flavourings misc, which I also didn't do.

Now I've got a feel for how this works I have an Exciting New Method with which to make e.g. macarons if I am not (... unlikely as the this is) in the mood for custard. I have also scored another point in my ongoing pointless contest of culinary one-upmanship against myself, and therefore am delighted; Facebook found the recipe useful so you lot get it too.

(no subject)

Date: 2016-03-14 05:21 pm (UTC)
redsixwing: A red knotwork emblem. (Default)
From: [personal profile] redsixwing
you can what with bean juice!?

I need to try this! Thank you!

(no subject)

Date: 2016-03-14 05:41 pm (UTC)
redsixwing: A red knotwork emblem. (Default)
From: [personal profile] redsixwing
That's so cool! Thanks for the link. :D

(no subject)

Date: 2016-03-16 04:59 am (UTC)
ironed_orchid: watercolour and pen style sketch of a brown tabby cat curl up with her head looking up at the viewer and her front paw stretched out on the left (Default)
From: [personal profile] ironed_orchid
That is so exciting.

(no subject)

Date: 2016-03-14 08:14 pm (UTC)
fyreharper: (Default)
From: [personal profile] fyreharper
I think scummy-slimy bean-liquid is pretty gross so I think I may need to make this... Just for a reality check, right? XD

Curious whether I should be looking for unsalted chickpeas or whether regular salted ones are fine for meringue...what did you use?

(no subject)

Date: 2016-03-14 11:22 pm (UTC)
fyreharper: (Default)
From: [personal profile] fyreharper
I shall have to check labels again, then! I know the OTHER beanforms have salt... Probably not brine as such but if one is lucky they have ONLY salt instead of list-of-weirdthings.

(I don't know what even is up with the US either. But there I am anyway >_> brief escape coming up soon though!)

(no subject)

Date: 2016-03-14 08:18 pm (UTC)
ghoti: fish jumping out of bowl (Default)
From: [personal profile] ghoti
I know I shared this with a few folks who have (whose kids have) egg allergies. I may have added you because of veg*n alternative while you were meringue because leftover from custard experiments?

(no subject)

Date: 2016-03-16 04:43 am (UTC)
ironed_orchid: watercolour and pen style sketch of a brown tabby cat curl up with her head looking up at the viewer and her front paw stretched out on the left (Default)
From: [personal profile] ironed_orchid
I need to try this.

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kaberett: Trans symbol with Swiss Army knife tools at other positions around the central circle. (Default)
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