Did you know that the liquid drained from a can of garbanzo beans (aka chickpeas) can be whipped into a beautiful vegan meringue?! When I came across Alton Brown's recipe for Magical Mystery Meringues, I was blown away!! Aqua is Latin for water and faba is Latin for bean. Aquafaba is liquid drained from a can of garbanzo beans, and this liquid can be whipped and used as a replacement for egg whites!! No way, you say? Oh yes!! I tried it and was absolutely amazed!! It really works and behaves like egg whites and what I made with mine was perfect vegan meringues!! When you make these be sure to use the low salt or no salt Garbanzo beans. The first time I made these I only had a can of salted Garbanzos, and being eager to try this recipe I went ahead and used them but they were really too salty! (I ate them anyway!!!) The directions for these meringues are just like making them with egg whites. Beat together the ingredients in the order listed and pipe or dollop onto a parchment lined baking sheet. The hardest part is waiting on them to slowly bake!! AQUAFABA MERINGUES adapted from here Liquid from 1 15oz can garbanzo beans (chickpeas) - (low salt/no salt recommended) 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 1/2 cup sugar Heat oven to 200 degrees F and line 4 half sheet pans with parchment paper. In the bowl of a stand mixer using the whisk attachment beat aquafaba liquid and 1/4 teaspoon cream of tartar on medium speed until foamy - about 2 minutes. Gradually add in the sugar one tablespoon at a time followed by the vanilla. Increase speed to high and beat to stiff peaks. (this takes about 6 minutes.) Place meringue mixture in a piping bag fitted with your favorite tip - I used Ateco tip #849 - and pipe into half dollar sized rounds. Bake for 1 1/2 hours. Remove from oven, let cool for 5 minutes and place in an airtight container. The amount you get depends on the size you pipe - I got approximately 160 cookies. If you'd like to know more about the science of Aquafaba, just visit the official aquafaba site.
Chocolate Fudge Oat Bars - a 2 ingredient fudge centre sandwiched between 2 oaty layers. They're no-bake, vegan & gluten-free!
These easy vegan meringue drops are made with cream of tartar, sugar, vanilla, and the liquid in canned chickpeas (aquafaba) instead of egg whites.
Whip up a batch of homemade speculoos spread in 5 minutes with just 5 ingredients! This speculoos cookie butter recipe is ridiculously easy, sweet and spicy with that iconic cinnamon flavour you know and love.
This Healthy Homemade Sugar Free Strawberry Syrup has all the flavor of strawberries but in liquid form! This low-calorie syrup contains no high fructose corn syrup, granulated sugar, or artificial food coloring... just pure strawberry goodness. Perfect in oatmeal, yogurt, ice cream, smoothies, and more!
Natural sweetener recipe for date syrup that is cheap, healthy and full of good stuff. Date syrup uses are any recipes that call for no refined sugar. Easy and healthy alternative to sugar syrups in recipes and just poured on desserts
Vegan Custard Tarts When I started cutting out dairy, one of the many things I stopped eating was custard, and it’s one of the many things I really missed! I had no idea how easy it was so make my own, homemade dairy-free version. It’s ridiculously easy! AND it tastes just like ‘normal’ custard. How I wish I tried this recipe months and months ago! I missed out on so much custard goodness! I just realised this paragraph is full of exclamation marks!! Moving on… These vegan custard tarts taste like the ‘real thing’ and the custard part definitely tastes like the custard I remember and love. Sweet, thick and…vanillary? OK I think I just made that word up but […]
Carrot and apricot may sound like a surprising combination, but aided by a little cumin and coriander and they work in beautiful harmony in this dish, perfectly offset by the creamy sharpness of the whipped feta.
I have been a bit busy recently and was pushing aside this post for a long time. I had a domestic issue to tackle. Now, the situation is under control. I have also taken up a full-time job which is…
Watching a bowl of aquafaba transform into whipped cream-like peaks is a magical thing, but sometimes things don't always go as planned.
Save that bean brine the next time you use chickpeas and make these fantastic aquafaba recipes! Find over 30 easy sweet and savory ways to use this ingredient. The following recipe for baked avocado fries makes for an easy and crowd-pleasing side the whole family will enjoy!
Vegan meringues? You read correctly.
Janmashtami is the celebration of Lord Krishna’s birth which takes place at midnight as Krishna is said to have made his divine appearance at that time in the village of Vrindavan thousands o…
The next time you open a can of chickpeas, make sure you save the liquid. It's basically liquid gold, called aquafaba, that can act as binder like egg whites when cooking. Just try these 19 aquafaba recipes and you'll see how amazing it is.
These simple and delicious paleo, gluten free and dairy free pancakes are begging to be your next breakfast.
C'est une recette que j'ai déjà publiée, il y a quelques années, mais n'étant pas très contente de la texture obtenue, j'a...
These soft and chewy almond cookies are completely vegan, made with whipped aquafaba (chickpea liquid) in place of the typical egg whites.
Did you know that the liquid drained from a can of garbanzo beans (aka chickpeas) can be whipped into a beautiful vegan meringue?! ...
This is unlike anything else: the texture is soft set, so you know it's not a liquid but it doesn't have the heft of a solid. And the acidity of the blackberries within the musky sweetness of the jelly is a further thrill. What I do is to make this in the morning of the evening I want to eat it. It is so straightforward that you can do it groggily at breakfast, no trouble. It doesn't need so long to set, but I find it easier to work like this. If you are unable to find gelatine leaves, you can use powdered gelatine instead. For the UK we recommend 3½ teaspoons unflavoured powdered gelatine and for the US 2¾ teaspoons unflavored powdered gelatin. At step 2, put 3 tablespoons cold water in a small bowl and sprinkle over the gelatine. Let it stand for 5 minutes to hydrate — it will swell up and become slightly translucent. At step 4, put 250ml / 1 cup of the hot liquid into a jug and whisk in the gelatine until dissolved. Continue as directed. For US cup measures, use the toggle at the top of the ingredients list.
Ladyfingers are not just an ingredient for your favourite trifle or tiramisu recipe, they are gorgeous little biscuits which are delicious in their own right. In this recipe you’ll learn how to make perfect Gluten-Free Ladyfingers (also known as savoiardi biscuits) that are delicate and light using just 2 easy to source gluten-free flours and no xanthan gum.
These soft, moist almond-flavoured cakes are topped with blueberries, but any type of berry could be used. We like to serve friands warm or ...
Vegan Chocolate Mousse
Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!
Turkish ice cream has a chewy and stretchy texture with a natural aromatic flavor coming from salep powder. No ice cream maker is needed for this recipe!
We definitely recommend making this Italian treat - it's beyond delicious.
This “Chokito” Chocolate Caramel Slice is my take on that famous Australian treat, the Chokito chocolate bar. Easy caramel fudge sandwiched between two layers of chocolate and rice krispies.Make sure to allow for setting time before serving
You don't have to resist carbs—just opt for the resistant ones! Reap their nutrients by whipping up these easy resistant starch recipes.
You just need four ingredients and a little elbow grease to make macaron-flavored cookies that are crisp on the edges and chewy in the center.
Vivre seule, ça veut dire ouvrir une bouteille de lait et devoir la finir avant qu'il ne tourne. Des fois, je me retrouve avec une bouteille à moitié pleine, donc je cherche des recettes avec du lait. Cette recette, c'est du rafistolage. Un mixe de celle-ci (merci Isa!), d'une e
oeuf, farine, sucre, beurre, sel, levure chimique, amandes, crème liquide, Confiture de framboise, jus de citron, fondant
Horchata is a delicious Latin American beverage that is perfect with Mexican food or as a refreshing treat when you want something special.
Decadent chocolate cakes filled with a warm and gooey liquid chocolate center, made right in the air fryer!
To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries.
Particularly delicious as an after-dinner treat, Martin Wishart's classic nougat recipe is bound to impress party guests
Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and let them sit for an hour or so, turning them gently to encourage the juices to really start flowing. Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet – the hot/cold contrast is great.
