My friend Logan (you might remember him from Friendsgiving during #31DaysintheKitchen!) suggested I try to make something using aquafaba, which is, I kid you not, the liquid drained from a can of chickpeas.
Turns out, as the Internet and vegans everywhere claim, that this chickpea liquid acts just like egg whites. Stiff peaks and all.
I was skeptical to say the least, but I decided to try making aquafaba meringues. Here we go!
It definitely does not look appetizing in the mixer. Not that egg whites do, I guess, but at least they are not brown.
Then lots of mixing and adding sugar, vanilla, and cinnamon…
Onto the baking sheet, because, at this point, I was starting to believe this could actually be an egg white replacement. Same consistency and everything!
They came out crunchy and chewy just like regular meringues! They were very sugary–I did feel like I had to mask some flavor, mostly the saltiness, from the bean juice–but overall, wow.
I decided to use them in an adaption of the Barefoot Contessa’s Eton Mess. I layered crushed meringues with whipped cream, homemade raspberry sauce, and strawberries. Here it is!
The verdict? Pretty good, and definitely a legitimate egg white substitute. Almost no calories at all, too. I’m not sure I’ll switch completely to aquafaba, but it was certainly an interesting try, and it led to a delicious dessert!
(Here are some more ways to use aquafaba. What unique substitutions have you found and tried lately?)