Chickpea brine has a really fancy name, Aquafaba, and is an excellent egg replacement for plant-based baking.
Would you believe that this liquid magically can be turned into featherlight, melt-in-the-mouth meringues?
I made vegan meringues a couple of years ago for #fruitsandveggiesmonday, so this time around I was more confident but still amazed at how quickly the chilled liquid becomes thick and glossy and firm enough to pipe!
One can use Aquafaba in many recipes as an egg replacement - I made Mayonaisse some time back, and have used it in baking vegan sponges, but I still want to try my hand at using it for a Vegan Mousse.
Chilled Chickpea brine - the chickpeas were added to a curry for dinner last night
There must be a glut of berries at the moment, as my 'fruits-and-veggies-on-wheels' has had strawberries and blueberries on special for a good couple of weeks already.
Kitchen therapy works wonders for my mood, clears out all the cobwebs, and has the added bonus of making everyone around me happy. My staff has been taste testers, taken special treats home; and at other times, I've made up a little platter for a favourite guest or a friend. I for sure cannot eat it all, or I'd end up looking like a house!
I thought of being a Scrooge with these meringues as they store well in airtight containers. But, I ended up giving more away than I intended. No good being greedy, there's still enough for Bonginkosi and me to make more Pavlovas;)
When using Aquafaba in baking, remember that 45ml of the liquid equals one whole egg and 30ml equals one egg white.
Enough talking, as you know by now, I don't use exotic ingredients when cooking and baking, and Aquafaba meringues are no different; they require very basic ingredients!
Note I chilled the can of Chickpeas overnight, making the brine less runny, it seems to whisk better. I'm not sure if that's the correct way of using it, but it works for me. Some say if the brine is too runny, one should boil it for a little while to thicken the liquid. I've not had that problem yet.
Whip Aquafaba and Cream of Tartar with an electric beater until it gets foamy.
Gradually add castor sugar and continue beating till it's thick and glossy and forms stiff peaks.
Add the Vanilla essence & beat to blend.
Pipe onto baking paper-lined pans.
Bake at 120掳C for 90 minutes, and leave in the oven till it has cooled down completely.
Store in an airtight container till ready to use.
Quick Strawberry Jam:
Boil till mixture thickens, and mash it up to remove chunks.
Flavoured Dessert Cream
Whip the plant-based dessert cream till stiff peaks form & fold in Mint and Strawberry Jam.
Note: Don't assemble long before the time, prep all ingredients and assemble just before serving as the Aquafaba meringues lose their crispness much quicker than regular egg-based meringues.
Dice and halve Strawberries.
Pipe cream on top of meringues and arrange berries and tiny mint leaves on top.
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