Saturday, January 23, 2016

Egg Replacer that Will Boggle Your Mind

I saw this on my facebook feed and almost fell over.  This is an easy egg replacer that you can buy anywhere. Food 52 has this great article and amazing tip (below). To see more and get recipes go here!

photo from Food 52
 "This Lemon Meringue cake is made with eggs—but it could be made with chickpea water instead!
The ideal replacement for eggs has been under our noses—and down our sinks—this whole time. As it turns out, the watery dregs from cans of chickpeas are the incredible, edible egg replacement we've been looking for. Leftover canned chickpea water, or aquafaba as it has recently been Latinized, was first whipped into fluffy piles by Dan Barber in his March pop-up restaurant,wastED, then recently used in baked goods by French chef Joël Roessel. Roessel's first experiment, a meringue, launched an entire Facebook group dedicated to experiments with aquafaba. Since then, Slate and The Kitchn have experimented with the mystery ingredient to successfully make their own meringue, which looked so good we had to try it ourselves:
photo from Food 52
We placed the chickpea liquid into the bowl of a stand mixer and whipped it for about 15 minutes, until it formed beautiful, egg-worthy stiff peaks. Sarah, who tested the recipe, was initially concerned about the water's strong beany flavor and smell, but whipped in some sugar and vanilla to mask it. She baked the meringues at 250º F for about 40 minutes. When she removed them from the oven, the bean smell and flavor were completely gone, and they had almost the exact texture of egg-based meringues. We drizzled them with some chocolate and flaky salt to pair with the nuttiness of the chickpea liquid.
This discovery may revolutionize vegan baking (as well as the moment when you set out to bake a cake only to realize that the carton of eggs in the refrigerator is actually empty). No more ground flaxseed, commercial egg replacers, and science experiment-worthy combinations of vinegar and baking soda. Forget about trying to whip mashed bananas into "stiff peaks." Keeping in mind that  3 tablespoons drained chickpea liquid (each can yields about 1/2 to 3/4 cup) is the equivalent of about 1 egg, here are some recipes to try it with (then let us know how it works!): ARTICLE FROM FOOD 52. " Go here for the recipes!

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