If you have been following the vegan trend closely, you would know that there is a wave of a new egg substitute taking over the vegan world… Its name is–Aquafaba.
In my spare time (actually, I was making hummus for a couple of the recipes from The Vegan Table, stay in tune for those), I wanted to try making the vegan meringue. So I saved the aquafaba and stored it in the refrigerator. Then I took it out during the weekend and then I started whipping it with a electronic mixer.
… But it was not very stiff. Even well after 15 minutes of mixing.
So, I decided to turn it into… Brownies (http://frieddandelions.com/perfect-brownies/) and genoise (https://www.facebook.com/groups/VeganMeringue/permalink/389170524603953/).
My brownies were very gooey and I can’t seem to separate them very easily after cutting them up, I like the thin crispy top that I have not seen for a long time since my switch to a vegan diet:
Then here’s the genoise… A bit on the hard side, I added the vanilla taste to it, its texture is between a lady’s finger and a biscuit, its top is shiny:
My overall impression about this meringue experiment is that:
- If this is the first time using aquafaba, make sure you have a backup exit plan, i.e., my brownie and genoise
- Before starting making the meringue, make sure you have a very thick aquafaba to start with, and also the right mixer
But I am generally impressed by the way aquafaba:
- Mixed with sugar, felt like marshmallow melted even if the mixture will not be stiff
- Retained tiny bubbles in the mixture for a long time after mixing in the sugar, and thus made little egg-like bubbles inside the cake and the brownie
So there you have it. Some useful site that will help you get started are listed below: